Chocolate Chip Cupcakes Recipes

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CHOCOLATE CHIP AND MASCARPONE CUPCAKES



Chocolate Chip and Mascarpone Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h55m

Yield 24 cupcakes

Number Of Ingredients 16

5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
Special equipment: 2 (12-count) muffin pans with paper liners

Steps:

  • For the Cupcakes:
  • Place an oven rack in the center of the oven and preheat to 325 degrees F.
  • Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
  • Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
  • Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
  • For the Ganache:
  • Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
  • Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
  • Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Provided by lovestohost

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 2h40m

Yield 24

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs

Steps:

  • Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  • Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g

WHITE CHOCOLATE CHIP CUPCAKES



White Chocolate Chip Cupcakes image

This recipe is by far the best white chocolate chip cupcake recipe I've ever made. It's enough white chocolate to notice without being overpowering. I topped mine with a raspberry cream cheese frosting.

Provided by Rachel.Bailey27

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 40m

Yield 12

Number Of Ingredients 8

½ cup white sugar
2 large eggs, room temperature
¼ cup whole milk
1 cup white chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
1 teaspoon baking powder
½ cup unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners.
  • Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color.
  • Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter.
  • Fill each prepared muffin cup 2/3-full with batter.
  • Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 25.2 g, Cholesterol 54.9 mg, Fat 14 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 71.5 mg, Sugar 17.2 g

CHOCOLATE CHOCOLATE CHIP CUPCAKES



Chocolate Chocolate Chip Cupcakes image

Make and share this Chocolate Chocolate Chip Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 30m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup milk
3/4 cup packed brown sugar
1/3 cup melted butter
2 tablespoons corn syrup
1 tablespoon lemon juice or 1 tablespoon vinegar
2 teaspoons vanilla
1 cup chocolate chips

Steps:

  • Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
  • In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
  • In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
  • Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
  • Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
  • Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.

Nutrition Facts : Calories 259.7, Fat 11.1, SaturatedFat 6.6, Cholesterol 34, Sodium 292.2, Carbohydrate 39.8, Fiber 2.4, Sugar 21.9, Protein 4.2

CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE CHIP FROSTING



Chocolate Chip Cupcakes with Chocolate Chip Frosting image

An easy way to add a chocolaty crunch to your cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 30

Number Of Ingredients 10

3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Chocolate Chip Frosting

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.
  • Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
  • Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with chocolate chip frosting, and serve immediately.

CHOCOLATE CUPCAKES RECIPE BY TASTY



Chocolate Cupcakes Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, fine salt, large eggs, egg white, sugar, unsalted butter, pure vanilla extract, milk, cocoa powder, chocolate chips

Provided by Meg Wright

Yield 12 servings

Number Of Ingredients 11

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon fine salt
2 large eggs
1 egg white
⅔ cup sugar
12 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
½ cup milk
3 teaspoons cocoa powder
1 cup chocolate chips, melted

Steps:

  • Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
  • While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
  • Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
  • Bake for 18-20 minutes, or until a toothpick comes out cleanly.
  • Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.

Nutrition Facts : Calories 294 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 17 grams

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

Betty Crocker chocolate chip cookie mix and Betty Crocker™ Super Moist™ yellow cake mix come together for these delicious and easy-to-make treats.

Provided by Jessica Walker

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 7

1 pouch Betty Crocker™ chocolate chip cookie mix
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, softened
4 eggs
1/4 cup vegetable oil
1 1/3 cups water
1 container Betty Crocker™ Rich & Creamy frosting, any flavor

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 egg. Refrigerate.
  • Make cake mix batter as directed on box, using remaining 3 eggs, the oil and water.
  • Remove cookie dough from refrigerator. Press 1 tablespoon cookie dough in bottom of each muffin cup. Top each with 2 tablespoons cake batter. Drop a couple extra tablespoons of cookie dough on ungreased small cookie sheet for topping.
  • Bake cupcakes 18 to 20 minutes or until toothpick inserted in center comes out clean. Bake cookies with cupcakes during last 10 minutes of cupcake baking time. Remove cupcakes from muffin cups and cookies from cookie sheet to cooling racks. Cool completely, about 45 minutes.
  • Frost cupcakes with frosting. Top each with crumbled baked cookies.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CHIP CUPCAKES



Chocolate Chip Cupcakes image

Make and share this Chocolate Chip Cupcakes recipe from Food.com.

Provided by Kree6528

Categories     Dessert

Time 27m

Yield 12 cupcakes

Number Of Ingredients 15

1/2 cup margarine, softened
6 tablespoons sugar
6 tablespoons brown sugar
1/2 teaspoon vanilla
1 egg
1 cup flour, plus
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon salt
1 egg
1/2 cup brown sugar, packed
1 (6 ounce) package chocolate chips
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla

Steps:

  • Preheat oven to 375°F.
  • Cream margarine, sugars, and vanilla; beat in egg.
  • Sift and stir in flour, baking powder, and salt.
  • Spoon into 12 well-greased or paper-lined muffin cups.
  • Bake for 10-12 minutes; remove from oven.
  • For topping: combine in small bowl salt, egg, and brown sugar.
  • Stir in chocolate chips, nuts, and vanilla.
  • Spoon over hot cupcakes.
  • Return to oven and bake for 12 minutes or until golden brown.
  • Immediately remove from muffin pan and cool on a wire rack.

Nutrition Facts : Calories 243.5, Fat 8.9, SaturatedFat 3.6, Cholesterol 31, Sodium 198.9, Carbohydrate 40.3, Fiber 1.1, Sugar 29.7, Protein 2.9

CHOCOLATE CHIP CUPCAKES



Chocolate Chip Cupcakes image

These crowd-pleasing cupcakes are quick, moist and yummy! -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup water
1/2 cup canola oil
4 large eggs
1 cup miniature semisweet chocolate chips
1 can (16 ounces) chocolate or vanilla frosting
Additional miniature semisweet chocolate chips, optional

Steps:

  • In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.

Nutrition Facts : Calories 215 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 199mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP CUPCAKES RECIPE



Chocolate Chip Cupcakes Recipe image

Soft, fluffy, and simply sweet Chocolate Chip Cupcakes are easy to make homemade treats that everyone will love! In a world filled with crazy recipes, it's nice to keep things classic - which is why I adore these tried and true treats.

Provided by Becky Hardin - Easy Dessert Recipes

Categories     cupcakes     Dessert

Time 1h15m

Number Of Ingredients 11

1½ cups all-purpose flour (180 grams)
1 cup granulated sugar (200 grams)
1 teaspoon baking powder (4 grams)
½ cup vegetable oil (100 grams)
½ cup milk (114 grams)
2 large eggs (100 grams)
1 teaspoon pure vanilla extract (4 grams)
1 cup mini chocolate chips (177 grams, divided)
½ cup unsalted butter (113 grams, room temperature (1 stick))
2 cups powdered sugar (226 grams)
1 tablespoon pure vanilla extract (12 grams)

Steps:

  • 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, sugar, and baking powder in a large mixing bowl.
  • In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
  • Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).
  • Add in ½ cup of the mini chocolate chip and stir until just combined.
  • Fill each cupcake tin ⅔ full with batter-- I use a ¼ cup cookie scoop to ensure they're all the same size.
  • Bake until the tops become a light brown color and a toothpick inserted into the center comes out clean, about 14-16 minutes.
  • Transfer the cupcakes to a wire rack and let them cool to room temperature.
  • Once completely cooled, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill with mini chocolate chips-- about ½ teaspoon per cupcake.
  • Add the scooped out piece of cake back on top of the chocolate chips.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.
  • Add in the powdered sugar a little at a time until fully incorporated.
  • Once all of the powdered sugar has been incorporated, add in the vanilla and mix until combined.
  • Pipe or spread the icing onto the cupcakes and enjoy.

Nutrition Facts : ServingSize 1 cupcake, Calories 443 kcal, Carbohydrate 60 g, Protein 4 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 51 mg, Sodium 62 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 10 g

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 48 mini cupcakes

Number Of Ingredients 23

1 cup all-purpose flour
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 stick (4 ounces) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
1/3 cup milk, at room temperature
2 tablespoons cocoa powder
1 tablespoon unsalted butter, melted
1/4 teaspoons pure vanilla extract
Pinch fine salt
3/4 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F and position the oven rack to the middle. Line two 24-cup mini-muffin tins with cupcake liners.
  • For the cookie crust: Combine the flour, salt and baking soda in a small bowl and set aside. Beat the butter and both sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes (or in a large bowl if using an electric mixer). Add the egg and vanilla and beat until incorporated, about 1 minute. Adjust the speed to low, add the flour mixture and beat until incorporated. Fold in the chocolate chips.
  • Drop 1 heaping teaspoon of cookie dough into each liner and press down firmly. Bake until slightly puffed and golden, 12 to 15 minutes. Cool until warm to the touch, and then press down the crust once more. Cool completely.
  • For the brown sugar cake: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and light brown sugar together on medium-high speed until light and foamy, about 2 minutes (or in a large bowl if using a hand-held electric mixer). While beating, gradually pour in the butter and then the vanilla.
  • While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to overmix the batter. Drop 1 heaping teaspoon of batter on top of each cookie crust.
  • Bake until a tester inserted in the center of the cakes comes out clean, rotating the tins about halfway through, 10 to 12 minutes.
  • Cool the cupcakes on a rack in the tins for 10 minutes, and then remove from the tins and cool on the rack completely.
  • For the chocolate frosting: Combine the cocoa powder and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low until combined. Add the vanilla and salt. Continue to mix on low speed and add the confectioners' sugar and milk in alternating batches. Increase the speed to medium-high and mix until fully incorporated and smooth.
  • Fill a pastry bag fitted with a round or star tip and pipe small chocolate drops on top of each cupcake.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES



Fudge-Stuffed Chocolate Chip Cookies image

These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.

Provided by thymeforpineapple

Categories     Chocolate Chip Cookies

Time 2h45m

Yield 18

Number Of Ingredients 11

½ cup hot fudge topping
1 tablespoon hot fudge topping
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
  • Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
  • Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
  • Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
  • Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
  • Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg

CHIP LOVER'S CUPCAKES



Chip Lover's Cupcakes image

Making chocolate chip cookies is a challenge with three teenagers who are always grabbing the dough to "sample." Their love of cookie dough inspired the recipe for these cupcakes that adults will enjoy, too. -Donna Scully, Middletown, Delaware

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 package white cake mix (regular size)
1/4 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons sugar
1/3 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips
BUTTERCREAM FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4-1/2 cups confectioners' sugar
4 tablespoons 2% milk, divided
1-1/2 teaspoons vanilla extract
1/4 cup baking cocoa
18 miniature chocolate chip cookies

Steps:

  • Prepare cake batter according to package directions; set aside. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in flour and confectioners' sugar until blended. Fold in chocolate chips. , Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. , Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting. , Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie.

Nutrition Facts :

EASY CHOCOLATE CHIP CUPCAKES



Easy Chocolate Chip Cupcakes image

The most gorgeous, simple, cupcakes made easy! Recipe makes 8 cupcakes.

Provided by mrsmoonwalker

Time 40m

Yield Makes 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 190C/375F/Gas mark 5. Prepare your cupcake tray with the cases needed.
  • Put the butter/margarine in with the caster sugar and use an electric whisk to beat until light and fluffy.
  • Slowly whisk in the eggs a bit at a time so that they don't curdle. Once fully whisked add the vanilla essence.
  • Sift the flour into the mixture and fold it using a spatula so as to get all of the flour mixed. Once consistent, add the chocolate chips and fold them in as well.
  • Use two tea spoons to spoon the mixture into the cases until they're 3/4 full. Place in the oven for 15-20 minutes, check regularly with a cocktail stick (if they are undercooked the cocktail stick will come out with mixture on it). Once cupcakes are done place on a cooling rack until cool.
  • Dust with icing sugar and enjoy!

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2017-08-30 Make the Cupcakes. Preheat the oven to 350F degrees, and line a muffin pan with muffin papers. (You'll end up with 12-14 cupcakes total). In a medium bowl whisk together the flour, baking powder & salt. Then in a large …
From ohsweetbasil.com
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BEST CHOCOLATE CUPCAKE RECIPE - HOW TO MAKE EASY …
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2020-04-14 Preheat oven to 350°. In a liquid measuring cup or a small bowl, stir together hot water and espresso powder; let cool. Meanwhile, in a large bowl, sift together flour, cocoa powder, baking soda ...
From delish.com
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DOUBLE CHOCOLATE CUPCAKES - MARSHA'S BAKING ADDICTION
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2019-10-30 To make these cupcakes, simply whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, …
From marshasbakingaddiction.com
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FLUFFY CHOCOLATE CHIP CUPCAKES - FROSTING & FETTUCCINE
2022-03-12 In a small bowl combine the 1 cup mini chocolate chips and 2 tsp flour. Mix to coat the chocolate chips evenly. Pour the chocolate chips into the batter and mix lightly by hand. Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
From frostingandfettuccine.com
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GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com
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CHOCOLATE CHIP CUPCAKES - CHELSEA'S MESSY APRON
2020-04-13 PREP: Preheat the oven to 350 degrees F and line two cupcake pans with liners (24 liners total). Set aside. CUPCAKE BATTER: In a large bowl, whisk the eggs with a fork. Add the sour cream, canola oil, vanilla extract, and almond extract (if …
From chelseasmessyapron.com
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HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CUPCAKES | RECIPES
1. Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups. 2. Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 1/2 full with batter. 3.
From hersheyland.com
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CHOCOLATE CHIP CUPCAKES - THE LOOPY WHISK
2019-03-02 Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners. In a large bowl, sift together the gluten free flour, almond flour, xanthan gum, baking powder, light brown sugar and salt. Add the softened unsalted butter to the dry ingredients.
From theloopywhisk.com
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CHOCOLATE CHOCOLATE CHIP CUPCAKES - RECIPES | COOKS.COM
2022-06-18 chocolate chip cream cheese cupcakes Combine above ingredients in big ... egg 1 c. chocolate chips Mix all but chips well, ... remaining first …
From cooks.com
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CHERRY CHOCOLATE CHIP CUPCAKES - THE COUNTRY COOK
2021-02-06 Mix in the vanilla extract. In a small bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the batter and mix until well combined. Slowly add in the milk and continue to mix everything together until the batter is creamy and lump free. Fold in the cherries and the chocolate chips.
From thecountrycook.net
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CHOCOLATE CHIP COOKIE CUPCAKES - BEYOND FROSTING
2019-06-03 Step 1: Prepare: Preheat the oven to 350°F. Line the pan with cupcake liners. Step 2: Crush some cookies: Use a large Ziploc bag and something heavy like a cookie scoop to smash the cookies into a rough crumb. You’ll need about 2 cups of cookie crumbs, which is approximately 15 cookies, or half a bag of Chips Ahoy.
From beyondfrosting.com
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11 PERFECT CHOCOLATE CHIP CAKE AND CUPCAKE RECIPES
2020-01-18 In this whimsical cake-decorating idea, chocolate loaf cake is cut and stacked with layers of chocolate-chip ice cream. Then the fun parts: Chocolate chips decorate the port and starboard, a peanut butter cup is the crow's nest, and dollops of whipped cream sprinkled with blue sanding sugar become the frothy waves.
From marthastewart.com
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CHOCOLATE CHIP COOKIE DOUGH CUPCAKES - SALLY'S BAKING ADDICTION
2022-04-23 Option 2 – Oven. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals.
From sallysbakingaddiction.com
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CHOCOLATE CHIP CUPCAKES - FARAH'S RECIPES
2022-02-14 Instructions. Preheat your oven to 180 Celsius. Line a muffin or cupcake tin with cupcake liners. This recipe makes 8-10 cupcakes. In a bowl mix the oil, milk, eggs, sugar, and vanilla with a hand whisk well. In another large bowl sift flour, baking powder, baking soda, and salt and mix them gently.
From farahsrecipes.com
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CHOCOLATE CHIP CUPCAKES (WITH GANACHE FROSTING!) - RASA MALAYSIA
2022-05-09 Preheat oven to 350°F (180°C). Line a 12-cup pan with cupcake paper cups. Set aside. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Set aside. Using stand mixer fitted with whisk attachment or a hand mixer, beat the eggs with sugar and oil until lightened in color, about 3 minutes.
From rasamalaysia.com
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CHOCOLATE MINT CHIP CUPCAKES - LITTLE SWEET BAKER
2014-03-02 Instructions. Preheat oven to 350°F and line 2 muffin pans with 16 cupcake liners. In a large bowl, whisk all the dry ingredients together until evenly mixed. Add in all wet ingredients and whisk together.
From littlesweetbaker.com
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TOLL HOUSE CHOCOLATE CHIP CUPCAKES - A FAMILY FEAST®
2022-02-28 Instructions. Preheat oven to 375 degrees. In the bowl of a stand mixer with paddle attachment, cream butter until light and fluffy. Add both sugars and cream until smooth. Add vanilla and egg and mix until combined. In a separate bowl, sift flour, baking soda and salt and slowly add to batter with mixer running.
From afamilyfeast.com
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CHOCOLATE CHIP CUPCAKES | BAKING MAD
Place the butter and sugar into a mixing bowl then beat together with an electric whisk until the mixture is light and fluffy. Step 3: Beat in the eggs one at a time, adding a spoonful of the flour after each addition to prevent the mixture from curdling. Step 4: Stir in the remaining flour, baking powder and vanilla extract with a metal spoon ...
From bakingmad.com
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CHOCOLATE CHIP CUPCAKES - DINNER AT THE ZOO
2017-01-12 For the cupcakes. Preheat oven to 350 degrees F. Line two 12-cup cupcake pan with paper liners. In the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder and salt, and mix together on low speed for 1 minute or until just combined. With the mixer on low speed, add the butter, a few cubes at a time, until all the ...
From dinneratthezoo.com
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CHOCOLATE CHIP CUPCAKES | EASY RECIPE | COOKING WITH MY KIDS
2021-05-06 Mix everything together. Add everything to a large mixing bowl or free-standing mixer except the chocolate chips. Mix everything together with the k paddle of your free-standing mixer, a hand held mixer or wooden spoons until it is nice and smooth. Add the chocolate chips and stir them in gently with a spatula.
From cookingwithmykids.co.uk
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BEST CHOCOLATE CUPCAKES RECIPE - JOYFOODSUNSHINE
2021-02-12 In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth. Add dry ingredients to the wet ingredients and whisk until combined. Add mini chocolate chips and stir until evenly distributed. Use a ¼ cup measuring cup to fill each cupcake liner with ¼ cup of batter.
From joyfoodsunshine.com
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CHOCOLATE CHIP CUPCAKES - GUSS COOKS
Preheat oven to 350F (180C), line a 12 cupcake pan with parchment paper and set aside. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Set aside. In a stand mixer fitted with whisk attachment, or a hand mixer, beat the eggs with sugar and oil until lightened in color (3 minutes).
From gusscooks.com
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VANILLA CHOCOLATE CHIP CUPCAKES - BAKED BY BLAIR
Preheat your oven to 325 degrees F. Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside. Fill a cupcake tray with cupcake liners and set aside. In a small bowl, coat milk chocolate chips in all purpose flour. This prevents them from sinking to …
From bakedbyblair.com
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CHOCOLATE CHIP COOKIE DOUGH CUPCAKES | THE BEST CUPCAKES RECIPE
2010-09-27 To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tablespoon scoop, shape the dough into balls or tubes.
From kevinandamanda.com
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Top Asked Questions

How to make chocolate chip cupcakes from scratch?
Make your own chocolate chip cupcakes from scratch! Anyone can make these simple white cupcakes that are light and moist with bits of chocolate inside. Preheat the oven to 350 degrees. Line muffin tins with cupcake liners. In a stand mixer, cream together the butter and sugar. Beat for 2 minutes. Add the egg and beat again.
How long do you bake cupcakes with chocolate chips?
Add chocolate chips to mixture and stir. Fill the cupcake liners two-thirds full. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean. Remove from oven and cool on wire rack for 10 minutes.
What is the best way to make chocolate chip muffins?
Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter. Spoon batter into the prepared muffin tin.
How do you make chocolate cake with semisweet chocolate chips?
1/2 cup dark chocolate chips (or finely chopped semisweet or dark chocolate) Gather the ingredients. Heat the oven to 375 F/190 C. Grease and flour cupcake tins or line them with paper liners. Using an electric mixer and a large bowl, beat together the butter and sugar until the mixture is light and creamy.

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