Chocolate Chip Cupcakes Recipe
These Chocolate Chip Cupcakes are beautiful and delicious with chocolate chips inside and icing, chocolate chips and cookie dough bits on top!
Prep Time20 minutes mins
Cook Time20 minutes mins
Cool Time10 minutes mins
Total Time50 minutes mins
Course: Cupcakes
Cuisine: American
Servings: 24 cupcakes
Calories: 505kcal
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
To Make the Cupcakes
Preheat oven to 350 degrees. Line 2 regular size cupcake pans with 24 liners.
For the cupcake batter, whisk together flour, baking powder, and salt in a small mixing bowl.
In the mixing bowl of a stand mixer, beat butter and sugars on medium speed for approximately 3 minutes until creamy. Add sour cream, milk, egg, egg yolks and vanilla. Beat at a medium speed until smooth, approximately 30 seconds
Gradually add dry ingredients by turning mixer to low speed and slowly pouring mixture in. Mix until smooth. Fold in chocolate chips by hand.
With a standard size scoop, divide batter evenly among cups. Bake for 18-22 minutes, or until tops of cupcakes are lightly golden and a cake tester comes out clean. Remove from oven, let cool in cupcake pans for 10 minutes before transferring to a wire rack to cool completely.
To Make the Frosting
In the mixing bowl of a stand mixer, beat together 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 vanilla, salt and powdered sugar. Mix on low speed until incorporated, then turn up speed to medium, beating for on minute until it becomes fluffy. Add 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 cookie dough chunks and mini morsels.
Serve or store in an airtight container in the refrigerator for up to 3 days.
Serving: 24serving | Calories: 505kcal | Carbohydrates: 66g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 292mg | Potassium: 214mg | Fiber: 2g | Sugar: 49g | Vitamin A: 682IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg