Chocolate Chip Cupcakes

A chocolate chip cupcake with a bite out of it.

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These Chocolate Chip Cupcakes are soft, fluffy, and packed with sweet chocolate chips in every bite. Perfect for parties or a delicious dessert, they’re easy to make and sure to impress!

Prep Time20

Cook Time20

Total Time40

Course: Cupcakes, Dessert, Desserts

Cuisine: American

Servings:

Calories: 398kcal

Author: Shauna

Ingredients

For the Cupcakes

15.25 ounces white cake mix
3.5 ounces instant vanilla pudding
4 large eggs
1 cup sour cream
¾ cup vegetable oil
½ cup milk
1 cup mini chocolate chips

For the Frosting

1 ½ cups unsalted butter room temperature
4 cups powdered sugar
1 tablespoon clear vanilla extract
¼ cup mini chocolate chips
24 mini chocolate chip cookies

Instructions

Preheat the oven to 350°F and prepare two 12 cup muffin tins by lining them with paper liners or spraying them with cooking spray. Set aside.
Whisk together the white cake mix and vanilla pudding mix in a medium bowl. Set aside.
In the bowl of a stand mixer using a whisk attachment, whisk together the eggs, sour cream, vegetable oil, and milk.
Add the dry ingredients to the wet ingredients and whisk together until well combined.
Fold in the chocolate chips and portion the batter into the prepared muffin cups using an ice cream scoop or cookie scoop.
Bake the cupcakes for 16-20 minutes or until the cupcake springs back when pressed gently in the middle. Let them cool in the pan for a few minutes, then move to a cooling rack. Let them cool completely before frosting.
While the cupcakes are cooling, make the frosting
Add the softened butter, powdered sugar, and vanilla to the bowl of a stand mixer. Using the paddle attachment, mix on low speed until the powdered sugar is incorporated into the butter. Increase the speed to high and continue to whip until the frosting is light and fluffy. This will take 30 to 60 seconds. Scrape down the sides of the bowl as necessary.
Fill a piping bag fitted with a star tip with the frosting. Pipe onto the cooled cupcakes, then sprinkle each frosted cupcake with a few chocolate chips and garnish with a mini chocolate chip cookie.

Notes

Parchment paper liners can help prevent the cupcakes from sticking to the liners.
Note that you are just adding the dry pudding mix with the white cake mix and not actually making it according to the box instructions.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.

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