These homemade chocolate chip cupcakes are my go-to treat whenever I need something quick, sweet, and crowd-pleasing. I’ve been making these for birthdays, bake sales, and just-for-fun afternoons with my kids for years, and they always disappear fast! My chocolate chip cookie cupcakes are soft, fluffy, positively stuffed with melty chocolate chips, and crowned with the most delicious vanilla buttercream frosting. I love topping these moist vanilla cupcakes with extra chocolate chips and mini chocolate chip cookies for an extra-special touch.
Top Reader Reviews
I made the recipe today and it came out delicious., very moist and yummy. Thank you very much
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Hi! This recipe turned out fantastic. I used olive oil instead of vegetable oil and they still turned out delicious.
Thanks!
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Chocolate Chip Cookie Cupcakes
I’ve tried my fair share of chocolate chip cupcakes, from boxed cake mixes to fancy bakery recipes, and this version is by far my favorite. These cupcakes have a light and tender crumb, rich vanilla flavor, and the perfect amount of gooey chocolate chips. My kids love helping me make them, and I especially love that with just 10 simple ingredients, I can pull these chocolate chip cookie cupcakes together in under an hour.
Craving a bit more chocolate? These cupcakes are also great topped with my chocolate buttercream or chocolate cream cheese frosting!
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Toss the Chips to Prevent Sinking
One challenge I ran into when developing these chocolate chip cupcakes is that the chocolate chips tend to sink if the batter is overmixed. Careful folding usually keeps them perfectly suspended, but for a little extra reassurance (especially if you’re new to baking), I recommend tossing the chips in just a teaspoon of flour before folding them in. Mini chocolate chips also tend to stay suspended better, but I would advise adding a few extra to ensure every cupcake gets that perfect pop of chocolate in each bite.
Chocolate Chip Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Cookie Portion Scoop (optional)
- Hand Mixer or Stand Mixer
- Piping Tip Set (optional)
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1¼ cup granulated sugar
- ½ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips divided
For the Frosting
- ½ cup unsalted butter room temperature (1 stick)
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
- mini chocolate chip cookies (optional, for topping)
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners (or spray with nonstick spray). Set aside.
- Combine the flour, baking powder, and salt in a large bowl.1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In a separate large bowl, using a hand or stand mixer fitted with the paddle attachment, beat the sugar and vegetable oil until light and frothy.1¼ cup granulated sugar, ½ cup vegetable oil
- Add in the milk, eggs, and vanilla, and beat until smooth and foamy.½ cup milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet ingredients in 3 increments, beating until smooth after each addition. Fold in the chocolate chips.1 cup semisweet chocolate chips
- Divide the batter evenly between the lined wells of the cupcake tin.
- Bake the cupcakes in the preheated oven until the tops become a light brown color, about 18-20 minutes.
- Let cool for 5-10 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.
For the Buttercream Icing
- While the cupcakes are baking, use a hand or stand mixer fitted with the whisk attachment to beat the butter until smooth and creamy.½ cup unsalted butter
- Add in the powdered sugar, a little at a time, until fully incorporated. Then, add in the vanilla and milk, and mix until combined.2½ cups powdered sugar, 1 teaspoon pure vanilla extract, 1 tablespoon milk
- Once the cupcakes have completely cooled, pipe the icing onto the cupcakes.
- Place a few chocolate chips and a mini chocolate chip cookie onto the piped icing, if desired.mini chocolate chip cookies
Notes
- Spoon and level the dry ingredients. Baking measurements are a science, so you always want to be as exact as possible.
- Add the dry ingredients in 3 additions to prevent overmixing the batter.
- Gently fold in the chocolate chips. If the batter is overbeaten, the chocolate chips will likely sink to the bottom. You can help combat this by tossing the chips in a teaspoon of flour before adding them.
- I use a cookie scoop to place the batter in the cupcake tins, so that each cupcake is the same size and they all bake evenly.
- Check the cupcakes for doneness with a toothpick. If it comes out clean or with just a few moist crumbs, the cupcakes are ready.
- Make sure your butter is softened before making the frosting. Cold butter causes the frosting to turn out lumpy and buttery.
- Nutritional information does not include optional ingredients.
Using Boxed Cake Mix
If you’re short on time but still want a tasty dessert, there’s no shame in using boxed cake mix–I do it all the time! Grab a box of yellow, white, or vanilla cake mix (although this method will work with just about any flavor), prepare as directed, and stir in 1 cup of chocolate chips. That’s it! I still highly recommend making my homemade frosting to go with it, as it only takes a few minutes to throw together, and it’ll make these cupcakes taste totally homemade!
How to Make Chocolate Chip Cupcakes Step-by-Step
Prep: Gather up everything you need to begin the recipe. Bring the butter for the frosting to room temperature while you prep and bake the cupcakes. Preheat your oven to 350°F and line a 12-count cupcake tin with paper liners (or spray with nonstick spray). Set aside.
Mix the Dry Ingredients: In a large mixing bowl, combine 1½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. I recommend spooning and leveling the flour so that you don’t accidentally add too much. Too much flour can make these cupcakes dry and crumbly.
Beat the Sugar and Oil: In a separate large bowl, using a hand or stand mixer fitted with the paddle attachment, beat 1¼ cups of granulated sugar and ½ cup of vegetable oil until light and frothy.
Mix the Wet Ingredients: To the vegetable oil mixture, add ½ cup of milk, 2 large eggs, and 1 teaspoon of pure vanilla extract. Continue beating until smooth and foamy.
Combine the Batter: Add the dry ingredients to the wet ingredients in 3 increments, beating until smooth after each addition. It’s important not to add the dry ingredients all at once, as they may not combine evenly, and you’ll likely end up overmixing the batter. Once the batter is no longer streaky, gently fold in 1 cup of semisweet chocolate chips. If you’re nervous about the chips sinking, toss them in a teaspoon of flour before folding them into the batter as gently as possible.
Fill the Cupcake Tins: Using a cookie portion scoop (or a ¼-cup measuring cup), fill each cupcake liner with an even amount of batter. Make sure not to overfill the liners, or the cupcakes could overflow in the oven. Aim for each one to be about ¾ full. If you’d like, you can sprinkle a few extra chocolate chips or some coarse sugar over the top of the cupcakes just before they go in the oven.
Bake the Cupcakes: Bake your chocolate chip cupcakes in the preheated oven until the tops become a light brown color and a toothpick inserted into the center comes out clean, about 18-20 minutes. Let the cupcakes cool in the pan for about 5-10 minutes before transferring to a wire rack to cool completely. Make sure they have cooled to room temperature before attempting to frost them; otherwise, the frosting will melt off.
Cream the Butter: While the cupcakes are baking, use a hand or stand mixer fitted with the whisk attachment to beat ½ cup of room-temperature unsalted butter until smooth and creamy. It should have a fluffy, cloudlike appearance.
Mix the Frosting: Add in 2½ cups of powdered sugar, a little at a time, until fully incorporated. If you add it all at once, it may fly out of the mixer, making a mess! Once combined, add 1 teaspoon of pure vanilla extract and 1 tablespoon of milk, and mix until the frosting is light, fluffy, and creamy.
Frost the Cupcakes: Once the cupcakes have completely cooled, it’s time to decorate! Add the frosting to a piping bag fitted with the tip of your choice (I used a Wilton 1M) or a Ziplock bag with one corner cut off. Pipe the frosting onto the cupcakes as desired.
Decorate the Cupcakes: If desired, place a few chocolate chips and a mini chocolate chip cookie on top of each cupcake before serving.
How to Store and Freeze
Store leftover chocolate chip cookie cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To freeze, place the cupcakes on a baking sheet and freeze until solid, 1-2 hours, then carefully wrap each cupcake in plastic wrap to store for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
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