These Chocolate Chip Cupcakes are beautiful and delicious with chocolate chips inside and icing, chocolate chips and cookie dough bits on top!
These cupcakes are fun to make and so look so good. If you are looking for other cupcake recipes to try, then try a few our other cupcake recipes: Ultimate Chocolate Cupcakes, Strawberry Cupcakes, and Lemon Cupcakes.
For some reason I had this crazy idea of making a million kinds of cupcakes this week. Okay, maybe not a million, more like 3.
The cupcake I decided to start out with was this one. I love chocolate chip cookies and I love cupcakes, so how could I not love a chocolate chip cookie cupcake? I’ve seen several versions of this kind of cupcake floating around, but mine is different.
The base is a sweet vanilla cupcake with both regular and mini chocolate chips scattered throughout.
Instead of smashing a giant clump of cookie dough in the center and frosting over it, I made small little bits and used them like sprinkles on top, along with mini chocolate chips.
Also I read several reviews of similar cupcakes and saw that a lot of people were complaining about how overly sweet the frosting was, so I used my own version- a brown sugar cream cheese frosting.
Chocolate Chip Cupcakes Recipe
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Ingredients
For the Cupcakes
- 3 cup flour
- 1 1/2 cup granulated sugar
- 1/2 cup brown sugar - packed
- 3 tsp baking powder
- 1 tsp salt
- 2 sticks butter - room temperature
- 1 cup sour cream
- 4 tbsp whole milk
- 2 large eggs - room temperature
- 4 egg yolks - room temperature
- 3 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/4 cup mini semi-sweet chocolate chips
Eggless Cookie Dough Chunks
- 1/4 cup butter - room temperature
- 1/4 cup +2 tbsp brown sugar - packed
- 1/2 cup flour
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 tsp sweetened condensed milk - if you omit this, increase water to 3 tsp
- 2 tsp water
- 1 tbsp mini semi-sweet chocolate chips
Brown Sugar Frosting
- 1/2 cup butter - room temperature
- 8 oz cream cheese - cold
- 1 tsp vanilla
- 4 cup powdered sugar
- 10 tbsp brown sugar - finely ground
- pinch salt
- 1-4 tbsp heavy cream
For Garnish
- 1/4 cup mini semi-sweet chocolate chips
Instructions
To Make the Cupcakes
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line 2 regular-size cupcake pans with 24 cupcake liners.
- For the cupcake batter, whisk together the flour, baking powder, and salt in a small mixing bowl.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed for approximately 3 minutes until creamy. Add the sour cream, milk, egg, egg yolks, and vanilla. Beat at medium speed until smooth, approximately 30 seconds.
- Gradually add the dry ingredients by turning the mixer to low speed and slowly pouring the mixture in. Mix until smooth. Fold in the chocolate chips by hand.
- With a standard-size scoop, divide the batter evenly among the cups. Bake cupcakes for 18–22 minutes, or until the tops are lightly golden and a cake tester or toothpick comes out clean. Remove from the oven, let cool in the cupcake pans for 10 minutes before transferring to a wire rack to cool completely.
To Make the Cookie Dough
- Using a small bowl and a spatula, combine all ingredients. Refrigerate for at least 1 hour until the dough becomes firm. Roll into small balls to sprinkle on top of the frosting.
To Make the Frosting
- In the mixing bowl of a stand mixer, beat together the butter, cream cheese, and brown sugar (for the brown sugar, you can use a blender, food processor, or a Magic Bullet to create a finer texture) on medium-high speed for 1 minute.
- Add the vanilla, salt, and powdered sugar. Mix on low speed until incorporated, then turn up the speed to medium, beating for 1 minute until it becomes fluffy. Add the cream, taking into consideration the texture of your frosting, until you get the consistency desired. Beat for 1 additional minute.
- Frost each cupcake, then garnish with the cookie dough chunks and mini morsels.
- Serve or store in an airtight container in the refrigerator for up to 3 days.
NOTES
Nutrition
Just wanted to let you know that I don’t see anywhere in the recipe instructions for the cupcake itself when to add in the whole milk? I just added it in with the other wet ingredients (I’m making them as we speak). I’m hoping that is okay.
These look great, by the way! Excited to try them.
Julie
You’re right, it does go in with the other wet ingredients… thanks for catching that, I’ll update the recipe. Enjoy!
This looks like another winner. Yum-yum!
Warmly, Michelle
To. Die. For. And they’re beautiful (love your staging, btw.)
Thanks!!!
These look absolutely amazing! Hope you don’t mind that I pinned the recipe. Megan
Thank you and not at all!