Chocolate Chip Cookie Cupcakes

Name: Chocolate Chip Cookie Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup chocolate chips; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I’ve always been a fan of chocolate chip cookies, but when I decided to merge them with cupcakes, I was thrilled with the results. These Chocolate Chip Cookie Cupcakes have become a delightful treat for my family and friends, perfect for any gathering. The fluffy cupcake base combined with chunks of melty chocolate chips creates a texture and flavor explosion that I can’t resist. Trust me, once you bake these, they’ll quickly become a favorite in your household too!

Created by

Emily

Last updated on 2026-02-07T17:54:27.923Z

When I first tested these Chocolate Chip Cookie Cupcakes, I used a classic cookie recipe to inspire the flavors, but I made sure to adjust the ratios to create that perfect cupcake texture. The result was utterly delightful! The rich chocolate from the chips contrasted so well with the lightness of the fluffy cupcake, making each bite a heavenly experience.

One tip I can offer is to slightly underbake the cupcakes to maintain their moistness; this small adjustment makes a big difference in the final product. I also love topping them with a simple buttercream frosting, which makes them even more indulgent!

Why You'll Love This Recipe
Rich chocolate flavor paired with a fluffy cupcake texture
Delightful bursts of melted chocolate in every bite
Easy to make and perfect for sharing with friends

Key Techniques for Perfect Cupcakes

To achieve the perfect texture for your Chocolate Chip Cookie Cupcakes, start by following the creaming method precisely. Creaming the softened butter with both sugars creates tiny air pockets that help your cupcakes rise beautifully. Mix until the mixture is fluffy and light in color, which typically takes about 3-4 minutes on medium speed with an electric mixer. This step is crucial as under-creaming can lead to denser cupcakes.

When combining the wet and dry ingredients, mix just until you no longer see dry flour. Over-mixing can develop the gluten in the flour, leading to a tougher cupcake. You want a light and airy batter that results in a soft, tender crumb. Using a rubber spatula to fold the ingredients gently can help maintain that desired texture.

Ingredient Insights

Choosing the right type of chocolate chips can drastically impact your final product. I recommend using semi-sweet chocolate chips for a balanced flavor that complements the sweetness of the cupcake and frosting. Alternatively, you can use milk chocolate for extra sweetness or dark chocolate for a more intense flavor. If you want to accommodate dietary preferences, try using dairy-free chocolate chips, which blend beautifully into the batter without sacrificing taste.

The role of the unsalted butter in this recipe shouldn't be underestimated. It contributes to the rich, buttery flavor and moist texture of the cupcakes. If you're out of unsalted butter, you can use salted butter but reduce the added salt in the recipe to maintain balance. Additionally, ensure your butter is at room temperature; this helps it cream nicely with the sugars, creating the right structure for your cupcakes.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

For the Buttercream Frosting

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Prepare the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking soda, and salt; set aside.

Cream Butter and Sugars

In a large mixing bowl, cream the softened butter with the brown and granulated sugars until light and fluffy.

Add Egg and Vanilla

Beat in the egg and vanilla extract until combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in Chocolate Chips

Gently fold in the chocolate chips into the batter.

Fill Liners and Bake

Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.

Cool and Frost

Let the cupcakes cool completely. While cooling, prepare the buttercream frosting by beating together all frosting ingredients. Once cooled, frost the cupcakes and enjoy!

Pro Tips

For an extra special touch, try adding a sprinkle of sea salt on top of the frosting for a delightful sweet-salty flavor combo!

Storage Tips

Once your Chocolate Chip Cookie Cupcakes are frosted, you can store them at room temperature in an airtight container for up to three days. If you're planning to keep them longer, I suggest refrigerating them, where they can last about a week. Just make sure to bring them to room temperature before serving for the best taste and texture.

If you want to make these cupcakes ahead of time, consider baking them without frosting and freezing them instead. They can be safely stored in an airtight container frozen for up to three months. When you're ready to enjoy them, simply thaw them in the refrigerator overnight and frost them right before serving.

Serving Suggestions

Presenting your Chocolate Chip Cookie Cupcakes can be as delightful as making them. For a touch of elegance, consider sprinkling some sea salt on top of the frosting right before serving; it enhances the chocolate flavor beautifully. You might also pair these cupcakes with a scoop of vanilla ice cream for a refreshing dessert experience, creating a perfect balance of creamy and rich textures.

If you want to customize for special occasions, feel free to add color to the frosting for birthdays or celebrations. You can use food coloring to create swirls or patterned designs, making your cupcakes visually appealing. Alternatively, mix in different toppings like crushed nuts or sprinkles for added texture and flavor; these variations can personalize each batch for your gathering.

Questions About Recipes

→ Can I use different types of chocolate chips?

Absolutely! Feel free to mix milk, dark, or even white chocolate chips for varied flavors.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate up to a week.

→ Can I freeze these cupcakes?

Yes, you can freeze them without frosting for up to 3 months. Just thaw them before serving.

→ What’s the best way to frost these cupcakes?

Using a piping bag with a decorative tip will give your cupcakes a beautiful finish, but a simple spatula works great too!