Easy Chocolate Chip Cookie Cupcakes

If you love chocolate chip cookies and cupcakes, these chocolate chip cookie cupcakes are going to be your new favorite. A soft vanilla cupcake filled with mini chocolate chips, plus chocolate chip cookies on the bottom and top make this a fun twist on two classic treats!

Table of Contents

• What goes into this Recipe
• How to make Chocolate Chip Cupcakes
• Expert Tips
• Storage and Freezing Instructions
• Recipe FAQs
• Do you love cupcakes? Try these recipes…
• Easy Chocolate Chip Cookie Cupcakes

As someone who loves to bake, I know that chocolate chip cookies are always a crowd favorite. This chocolate chip cupcakes recipe takes that classic treat to the next level by combining two beloved desserts into one. 

The mini chocolate chips scattered throughout the cupcake batter ensure you get that perfect chocolate chip cookie taste in every bite.

What makes this chocolate chip cupcake recipe special is how easy it is to make. Starting with a vanilla cake mix means you’ll get the best results every time, and adding sour cream keeps them incredibly moist.

The mini chocolate chip cookie hidden at the bottom of each cupcake is such a fun surprise, while the one on top makes them look professionally decorated with barely any effort. These are seriously some of the best cupcakes you’ll ever make!

I love bringing these vanilla cupcakes with chocolate chip cookies to bake sales and parties because they’re always the first dessert to disappear. This is the perfect dessert for any occasion!

What goes into this Recipe

• Vanilla Cake Mix: Using a cake mix as the base makes these easy chocolate chip cupcakes foolproof and saves time. The 13.25-ounce box is the perfect starting point for creating fluffy cupcakes.
• Milk: Regular 1% milk works great in this recipe, but whole milk can be used for an even richer texture. The wet ingredients help create the perfect cupcake batter consistency.
• Sour Cream: This is the secret ingredient that makes these fluffy chocolate chip cupcakes extra moist. It adds richness and helps create the perfect texture.
• Mini Chocolate Chips: Using mini chips instead of regular ensures you get chocolate in every bite without them sinking to the bottom of the cupcake. They distribute more evenly throughout the batter. They are also amazing in this Chocolate Chip Muffin recipe.
• Mini Chocolate Chip Cookies: Chips Ahoy mini cookies work perfectly for both the bottom and top of each cupcake. They’re the ideal size and stay crispy even when baked into the cupcake. You could even make homemade Tiny Chocolate Chip Cookies.
• Chocolate Frosting: Store-bought frosting {just use your favorite frosting brand} makes these super easy, but you can use homemade chocolate buttercream frosting if you prefer. Either way, make sure you have enough to pipe generous swirls on each cupcake.  If you prefer a different kind of frosting, try vanilla buttercream or cream cheese frosting.

How to make Chocolate Chip Cupcakes

1. Line your muffin pan with cupcake liners. Place one mini chocolate chip cookie in the bottom of each liner – this will be your surprise cookie base.
2. In a large mixing bowl, combine the vanilla cake mix, milk, vegetable oil, eggs, and sour cream. Mix with a handheld mixer {or stir by hand} until the batter is well combined with no lumps. Scrape down the sides of the bowl as needed. Fold in the mini chocolate chips until they’re evenly distributed throughout the cupcake batter.

3. Use a large cookie scoop (or measure about ¼ cup) to fill each cupcake liner about ⅔ full with batter. Make sure you don’t overfill, as the cupcakes will rise while baking.
4. Place the muffin tin in your preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with just a few crumbs. Let the baked vanilla chocolate chip cupcakes cool in the pan for 10 minutes. Then remove them from the tin and allow them to cool completely before frosting.

5. Once cooled, add your chocolate frosting to a piping bag and pipe generous swirls onto each cupcake.
6. Top each one with a sprinkle of mini chocolate chips and finish with a mini chocolate chip cookie pressed gently into the frosting.

Expert Tips

• Let your unfrosted cupcakes cool completely before frosting. If you try to frost warm cupcakes, the chocolate frosting will melt and slide right off.
• Don’t overfill your cupcake liners. Fill them only ⅔ full to prevent the batter from overflowing during baking. The cupcakes will rise perfectly to the top of the liner.
• Want perfectly swirled frosting? Start piping from the outside edge and work your way to the center, keeping consistent pressure on the piping bag for professional-looking results.
• Love lots of rich chocolate flavor? Use milk chocolate chips inside the cupcake batter.

Storage and Freezing Instructions

Store: These chocolate chip cookie cupcakes should be stored in an airtight container at room temperature for up to 3 days. The mini chocolate chip cookies will stay surprisingly crisp, but they will soften slightly over time.

Freeze: Unfrosted cupcakes can be frozen for 2-3 months. For best results, wrap them individually in plastic wrap, then place them in a freezer-safe container. Thaw completely at room temperature before adding the chocolate frosting, mini chocolate chips, and cookie topping.

Note: Already frosted cupcakes don’t freeze well, as the texture of the frosting can become grainy when thawed.

Recipe FAQs

Do you love cupcakes? Try these recipes…