Chocolate Chip Cupcake Recipe
There’s something incredibly comforting about a warm, chocolate chip cupcake fresh out of the oven. These delightful treats are a perfect blend of moist cake and rich chocolate, guaranteed to satisfy any sweet tooth. Whether you’re celebrating a special occasion or just indulging in a little self-care, this Chocolate Chip Cupcake Recipe is sure to impress. Let’s dive into the details of crafting these delicious cupcakes!
Why It Works Every Time
The magic of this Chocolate Chip Cupcake Recipe lies in the combination of moist ingredients, a boxed cake mix for convenience, and the addition of instant pudding for that extra richness. The three large eggs provide structure and moisture, while the sour cream adds a lovely tang that balances the sweetness. Using canola oil keeps the cupcakes light and fluffy, making them perfect for any occasion. The mini chocolate chips melt into the batter, creating pockets of gooey chocolate goodness in every bite.
Shopping List
- 3 large eggs
- 3/4 cup full-fat sour cream
- 3/4 cup canola oil
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) package dry instant vanilla pudding mix
- 1/2 cup buttermilk
- 1 cup mini chocolate chips
- 8 tablespoons unsalted butter, room temperature
- 4 ounces full-fat cream cheese, room temperature
- 2-1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/16 teaspoon salt
- 1 to 2 tablespoons heavy cream
- 1/2 cup chocolate chip cookie crumbs
What You’ll Need (Gear)
- Mixing bowls – For combining ingredients smoothly.
- Electric mixer – To make the batter fluffy and well-mixed.
- Cupcake pan – Essential for baking your cupcakes.
- Cupcake liners – To prevent sticking and for easy cleanup.
- Measuring cups and spoons – For precise measurements.
- Cooling rack – To cool the cupcakes completely before frosting.
Chocolate Chip Cupcake Recipe: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
Step 2: Prepare the Cupcake Pan
Line your cupcake pan with cupcake liners. This will make for easy removal and add a fun touch to your presentation.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the 3 large eggs, 3/4 cup of full-fat sour cream, 3/4 cup of canola oil, 1-1/2 teaspoons of vanilla extract, and optional 1/2 teaspoon of almond extract. Whisk until the mixture is smooth and well combined.
Step 4: Add the Dry Ingredients
To the wet mixture, add the yellow cake mix and the dry instant vanilla pudding mix. Stir until just combined; be careful not to overmix.
Step 5: Incorporate Buttermilk
Pour in the 1/2 cup of buttermilk and gently fold it into the batter until fully blended. The buttermilk adds moisture to the cupcakes, making them extra tender.
Step 6: Fold in Chocolate Chips
Gently fold in 1 cup of mini chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 7: Fill the Cupcake Liners
Using a cookie scoop or spoon, fill each cupcake liner about two-thirds full with the batter. This allows room for rising without overflowing.
Step 8: Bake
Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Step 10: Make the Frosting
In a medium mixing bowl, beat together 8 tablespoons of room temperature unsalted butter and 4 ounces of room temperature cream cheese until creamy. Gradually add 2-1/2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1/16 teaspoon of salt. Mix until smooth. If the frosting is too thick, add 1 to 2 tablespoons of heavy cream until you reach your desired consistency.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. For an extra touch, sprinkle 1/2 cup of chocolate chip cookie crumbs on top of the frosting.
Better-for-You Options
- Substitute canola oil with applesauce for a lower-fat option.
- Use low-fat cream cheese in the frosting for a lighter version.
- Replace half of the powdered sugar with a sugar alternative like Stevia or erythritol.
- Opt for dark chocolate chips instead of regular milk chocolate for added antioxidants.
Cook’s Commentary
These Chocolate Chip Cupcakes are a hit at any gathering! The use of sour cream in the batter not only enhances the flavor but also contributes to the moist texture that everyone loves. The cream cheese frosting is a delightful addition that complements the sweetness of the cupcakes perfectly. Don’t be afraid to experiment with different types of chocolate chips or even add nuts for an extra crunch!
Save It for Later
If you’re a fan of meal prepping, these cupcakes can be made ahead of time and stored in an airtight container at room temperature for up to three days. If you want to extend their freshness, you can refrigerate them for up to a week. Just remember to allow them to come to room temperature before serving for the best flavor and texture!
Ask the Chef
Can I use a different flavor of cake mix?
Absolutely! While yellow cake mix is a classic choice, feel free to try chocolate cake mix or even spice cake mix for a unique twist.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make your own by combining 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to curdle before using.
How do I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to three days. If they have frosting, it’s best to refrigerate them for longer freshness.
Can I freeze these cupcakes?
Yes! These cupcakes freeze well. Just make sure they are completely cooled, then wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. Thaw before serving.
One Pan, More Ideas
- Chocolate Chip Cookies – The classic favorite everyone loves!
- Vanilla Cupcakes – A perfect base for any frosting.
- Red Velvet Cupcakes – A festive twist for any celebration.
- Healthy Banana Bread – A delicious way to use up overripe bananas.
Ready to Cook?
Get your ingredients together, preheat that oven, and let’s make some magic happen with this Chocolate Chip Cupcake Recipe! These cupcakes are sure to be a crowd-pleaser, perfect for birthdays, gatherings, or just a sweet treat for yourself. Enjoy every bite of these delightful, chocolate-infused masterpieces!
Chocolate Chip Cupcake Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: Line your cupcake pan with cupcake liners for easy removal.
- Step 3: In a large mixing bowl, whisk together eggs, sour cream, canola oil, vanilla extract, and almond extract until smooth.
- Step 4: Add yellow cake mix and dry pudding mix to the wet mixture and stir until just combined.
- Step 5: Fold in buttermilk until fully blended into the batter.
- Step 6: Gently fold in mini chocolate chips until evenly distributed.
- Step 7: Fill cupcake liners about two-thirds full with batter.
- Step 8: Bake for 18-20 minutes or until a toothpick comes out clean.
- Step 9: Cool in the pan for 5 minutes, then transfer to a cooling rack.
- Step 10: Beat together butter and cream cheese, then gradually add powdered sugar, vanilla extract, and salt until smooth. Adjust with heavy cream if needed.
- Step 11: Frost cooled cupcakes and sprinkle with chocolate chip cookie crumbs.
Notes
- Store cupcakes in an airtight container for up to three days.
- Refrigerate for up to a week for longer freshness.
- Freeze for up to three months; thaw before serving.
