Chocolate Chip Cupcakes Recipe
Rich chocolate chips melt into a tender vanilla base, topped with smooth cream cheese frosting and bits of soft cookie dough that turn Chocolate Chip Cupcakes into a layered dessert.
Servings: 24 cupcakes
Calories: 483kcal
Equipment
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
Once cooled and frosted, STORE the Chocolate Chip Cookie Cupcakes in an airtight container in the refrigerator for up to 3 days. The cookie dough topping and frosting both hold their shape best when chilled.
If you’d like to make them ahead, you can also FREEZE the unfrosted cupcakes. Wrap each one tightly in plastic wrap and freeze in the freezer for up to 2 months. Thaw in the fridge overnight or at room temperature for an hour. To REHEAT (if unfrosted), warm briefly in the microwave for 10 to 15 seconds, then cool before decorating.
Nutrition
Serving: 24serving | Calories: 483kcal | Carbohydrates: 67g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 364mg | Potassium: 167mg | Fiber: 2g | Sugar: 50g | Vitamin A: 563IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 2mg
