Best 20 Chocolate Chip Cupcakes Recipes

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Chocolate chip cupcakes are a classic treat, enjoyed by people of all ages. They are soft, moist, and bursting with chocolatey goodness. Whether you're a beginner or an experienced baker, there is a recipe out there to help you create delicious and beautiful chocolate chip cupcakes. This article will guide you through the process of finding the best recipe for your needs, whether you're looking for something simple and easy to follow, or a more challenging and creative recipe that will impress your friends and family. We'll also provide tips on how to make sure your cupcakes turn out perfectly every time.

Check out the recipes below so you can choose the best recipe for yourself!

GHIRARDELLI MINI GINGERBREAD-CHOCOLATE CHIP CUPCAKES WITH MOLASSES BUTTERCREAM



Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream image

The perfect holiday marriage of gingerbread and chocolate, these versatile treats can be made full size or in miniature for easy gifting. Showcase your baking skills by learning how to top with chocolate 'trees.' While piping the trees may take a little practice, they really take the festive component over the top. And no worries if you mess up; simply try again by re-melting the chocolate chips.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h30m

Yield 48

Number Of Ingredients 23

2 ½ cups all-purpose flour
⅓ cup chopped crystallized ginger
¾ teaspoon baking soda
½ teaspoon table salt
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ cup unsalted butter, softened
¼ cup granulated sugar
¼ cup packed light brown sugar
½ cup unsweetened applesauce
2 large eggs
1 cup hot strongly brewed coffee
⅓ cup unsulfured molasses
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
48 miniature paper baking cups
Cooking spray
¾ cup unsalted butter, softened
1 ½ tablespoons unsulfured molasses
⅛ teaspoon table salt
4 ½ cups powdered sugar
3 tablespoons whole milk, or more as needed
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
Finely chopped crystallized ginger

Steps:

  • Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
  • Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
  • Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
  • Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
  • Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
  • Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
  • Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
  • Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 26.8 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 55.8 mg, Sugar 19.6 g

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 COOKIE CUPCAKES (GIFT MIX IN A JAR)



Chocolate Chip Cookie Cupcakes (Gift Mix in a Jar) image

Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 20 cupcakes.

Provided by Mom2Rose

Categories     Dessert

Time 50m

Yield 20 cupcakes, 20 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 cup sugar
3/4 cup brown sugar, packed
1 cup semi-sweet chocolate chips
1 cup butter, softened
3 eggs
1/3 cup milk
1 teaspoon vanilla extract

Steps:

  • Creating the Gift in a Jar:
  • Wash and thoroughly dry a 1-quart wide-mouth canning jar.
  • Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, sugar, brown sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
  • Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
  • CHOCOLATE CHIP COOKIE CUPCAKES GIFT TAG:
  • Additional ingredients to be added by the recipient: 1 cup butter, softened, 3 eggs, 1/3 cup milk and 1 tsp vanilla extract.
  • CHOCOLATE CHIP COOKIE CUPCAKES INSTRUCTIONS:
  • Preheat oven to 375.
  • In a large bowl, combine the butter, eggs, milk and extract; blend with electric mixer set on low speed.
  • Add the contents of the jar and continue to blend for 2 minutes.
  • Spoon the batter into papered muffin tins, filling each liner half full.
  • Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
  • Serve immediately or store in an airtight container for up to 5 days.

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 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

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

BANANA CHOCOLATE CHIP CUPCAKES



Banana Chocolate Chip Cupcakes image

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

Provided by Robyn Jessica

Categories     Dessert

Time 45m

Yield 12-14 Cupcakes, 12-14 serving(s)

Number Of Ingredients 15

3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/3 cup semi-sweet chocolate chips
1/2 cup unsalted butter
1 pinch salt
3 very ripe mashed bananas (slice, then mash with a fork)
2 large eggs
1/8 teaspoon cinnamon
3/4 teaspoon vanilla extract
1 1/3 cups confectioners' sugar
1/2 cup unsalted butter, at room temp
1/8 teaspoon vanilla extract
1/4 teaspoon cinnamon

Steps:

  • for Banana Chocolate Chip Cupcakes:.
  • Preheat oven to 350 degrees. Line 2 standard (6 cup) muffin tins with paper liners; set aside.
  • Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
  • In a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
  • Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
  • Gently mix in the chocolate chips.
  • Drop batter into the 12 cups, filling each about 3/4 full.
  • Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
  • Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
  • for Buttercream Frosting:.
  • Dice the butter.
  • Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
  • Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.

CHOCOLATE CHIP COOKIE DOUGH STUFFED CUPCAKES



Chocolate Chip Cookie Dough Stuffed Cupcakes image

This recipe by the author of "Funky Foodgasm A Pornographer of Food" caught my eye and I just had to post it... I haven't made these yet, but by looking at the ingredients and the photo that was included, it looks like delicious cupcake time to me! I will probably add walnuts or pecans in with the cookie dough when I make mine, as we all love nuts around here! PLEASE NOTE: The preparation time is just a guesstimate as I haven't made these yet, and it includes the time to freeze the Cookie Dough Balls.

Provided by Lindas Busy Kitchen

Categories     Candy

Time 3h5m

Yield 2 dozen cupcakes

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
3 eggs
1 (18 1/4 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil

Steps:

  • Cookie Dough Balls:.
  • 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.
  • Line 24 muffin cups with paper liners.
  • Cupcake Mix:.
  • 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.

ZUCCHINI CHOCOLATE CHIP CUPCAKES



Zucchini Chocolate Chip Cupcakes image

My kids and I love to make this treat after we have brought in the day's harvest from the garden.

Provided by VERONICA LYNN

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 tablespoons instant hot chocolate mix
½ cup butter
½ cup olive oil
1 ¾ cups white sugar
2 eggs
½ cup sour milk
1 teaspoon vanilla extract
2 ½ cups grated zucchini
1 cup chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
  • In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!

Nutrition Facts : Calories 290.5 calories, Carbohydrate 38.5 g, Cholesterol 34.5 mg, Fat 14.8 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 6 g, Sodium 197.9 mg, Sugar 26.4 g

CHOCOLATE CHIP AND MASCARPONE CUPCAKES - GIADA DE LAURENTIIS



Chocolate Chip and Mascarpone Cupcakes - Giada De Laurentiis image

Chocolate lovers will love these (Chocolate cupcakes with chocolate chips topped with a chocolate ganache!). This is one of Giada's recipes. It makes a lot so it's good to bring to a party.

Provided by Ewalla

Categories     Dessert

Time 1h55m

Yield 25 cupcakes, 25 serving(s)

Number Of Ingredients 15

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 semi-sweet chocolate chips (recommended ( Nestle morsels)
1 cup semi-sweet chocolate chips (recommended ( Nestle morsels)
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • For the Cupcakes:
  • Line muffin cups with paper liners
  • 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.

Nutrition Facts : Calories 326.5, Fat 18.8, SaturatedFat 7, Cholesterol 31, Sodium 165.2, Carbohydrate 40, Fiber 2.1, Sugar 25.5, Protein 3.7

MINI CHOCOLATE CHIP CUPCAKES



Mini Chocolate Chip Cupcakes image

These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre.

Provided by Chef Gorete

Categories     Dessert

Time 45m

Yield 70-120 cupcakes

Number Of Ingredients 15

70 mini paper cups or 120 miniature paper cups
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 cup cocoa powder
1 teaspoon salt
2 cups water
1 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (250 g) package cream cheese, softened
1 large egg, room temperature
1/3 cup granulated sugar
1/8 teaspoon salt
1 (300 g) package miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
  • Chocolate Cake Batter:.
  • Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
  • Cream Cheese Topping:.
  • Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
  • Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
  • Cool the cupcakes on a rack then refrigerate.
  • Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.

COCONUT CHOCOLATE CHIP CUPCAKES



Coconut Chocolate Chip Cupcakes image

These chocolate chip cupcakes with a hint of coconut make a delicious treat.

Provided by So Delicious® Dairy Free

Categories     Trusted Brands: Recipes and Tips     So Delicious® Dairy Free

Time 35m

Yield 12

Number Of Ingredients 13

¾ cup gluten-free all purpose baking flour, like Bell® brand
¼ cup coconut flour
¾ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons chia seeds (mixed with water)*
⅔ cup water
1 ⅓ cups So Delicious® Dairy Free Vanilla Coconut Milk
½ cup coconut oil, warmed to liquefy
¼ cup agave nectar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
½ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees.
  • Sift together the dry ingredients (GF flour through salt) and set aside.
  • Make the chia seed mixture and set aside.*
  • Mix all remaining liquid ingredients together (water through vanilla extract).
  • Pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips.
  • Allow batter to rest for 15 minutes.
  • Place the cupcake liners into a muffin tin.
  • Scoop the batter into each of the liners.
  • Bake for 15 to 20 minutes.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 17.8 g, Fat 12.7 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 10.2 g, Sodium 186.9 mg, Sugar 9.3 g

TOLL HOUSE COOKIE CHOCOLATE CHIP CUPCAKES



Toll House Cookie Chocolate Chip Cupcakes image

These cupcakes taste like a cookie, looks like a little cake, and has the texture of a brownie. These are awesome! You can drizzle melted chocolate over the cupcakes when cooled if desired.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 38m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup butter
5 -6 tablespoons sugar
1/3 cup brown sugar
1 teaspoon vanilla
1 egg
1 cup flour, plus
2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1 egg
1 pinch salt
1/2-1 teaspoon vanilla
1 cup semisweet mini chocolate chips
1/2 cup coarsely chopped pecans

Steps:

  • Set oven to 350 degrees.
  • Prepare 8 muffin tins with paper liners.
  • For the batter, cream butter, white sugar, brown sugar and vanilla (about 3 minutes).
  • Beat in egg; mix well.
  • In a small bowl, mix together flour, baking soda and salt.
  • Add/fold into creamed ingredients.
  • Divide the mixture equally into the paper-lined muffin tins.
  • For topping: blend brown sugar, egg, vanilla, salt, chocolate chips and pecans.
  • Spoon equally over the batter in muffin tins.
  • Bake for 18-20 minutes until puffy (they may rise, then fall when baking).
  • Cool or chill before serving.

Nutrition Facts : Calories 453.9, Fat 24.3, SaturatedFat 12, Cholesterol 83.4, Sodium 281.7, Carbohydrate 58.4, Fiber 2.4, Sugar 42.2, Protein 5

PEANUT BUTTER CHOCOLATE CHIP CUPCAKES



Peanut Butter Chocolate Chip Cupcakes image

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

Provided by Elanas Pantry

Categories     Dessert

Time 30m

Yield 11-12 cupcakes, 4-6 serving(s)

Number Of Ingredients 7

1/2 cup creamy roasted peanut butter (unsalted)
1/2 cup agave nectar
2 eggs
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup roasted peanuts, chopped (unsalted)
1/2 cup dark chocolate chips 73% cacao

Steps:

  • In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
  • Blend in salt and baking soda.
  • Mix in peanuts and chocolate.
  • Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
  • Bake at 350° for 20-25 minutes.
  • Cool for 2 hours.
  • Top with Vegan Chocolate Frosting.
  • Serve.

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING



Banana Chocolate Chip Cupcakes with Cream Cheese Frosting image

I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!

Provided by merlfish

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 pinch salt
½ cup white sugar
6 tablespoons lightly packed brown sugar
¼ cup unsalted butter, softened
1 egg
2 ripe bananas, mashed
⅓ cup buttermilk
½ cup chocolate chips, or to taste
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Whisk flour, baking soda, baking powder, and salt together in a bowl.
  • Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
  • Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
  • Spread frosting over cupcakes.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 55.3 g, Cholesterol 41.4 mg, Fat 12 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 7.3 g, Sodium 133.8 mg, Sugar 42 g

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

Adapted from 125 Best Cupcakes Recipe book. They taste and have the consistency of cookies! The dough is quite thick when you put it in the muffin pan!

Provided by Redsie

Categories     Dessert

Time 33m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1 cup packed light brown sugar
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla
1 egg
3/4 cup miniature semisweet chocolate chips

Steps:

  • In a bowl, mix together flour, baking powder and salt.
  • In a large bowl, using an electric mixer, beat together brown sugar and butter until well combined. Add vanilla, beating well.
  • Add egg, beating well.
  • Add flour mixture and beat until just combined.
  • Stir in chocolate chips.
  • Scoop batter into prepared pan.
  • Bake in preheated oven of 350F 18 to 23 minutes or until cupcakes are puffed and golden.
  • Let cool in pan on rack for 15 minutes or until cooled completely (so they don't crumble when removed).
  • Remove from pan.

Nutrition Facts : Calories 253.3, Fat 11.5, SaturatedFat 6.9, Cholesterol 35.8, Sodium 41.7, Carbohydrate 36.9, Fiber 1.1, Sugar 23.8, Protein 2.7

COCONUT-CHOCOLATE CHIP CUPCAKES



Coconut-Chocolate Chip Cupcakes image

Provided by Susan Reid

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Cream Cheese     Coconut     Birthday     Whole Wheat     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 20

Number Of Ingredients 23

Cupcakes:
1 cup whole wheat pastry flour
1 cup unbleached all purpose flour
1/2 cup coconut milk powder (sifted, then measured)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3-ounce package cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon vanilla extract
4 drops coconut flavoring or 3/4 teaspoon coconut extract
5 large eggs
2 tablespoons whole milk
1 3/4 cups bittersweet chocolate chips (10 to 11 ounces)
Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup coconut milk powder (sifted, then measured)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 drops coconut flavoring or 1/2 teaspoon coconut extract
4 to 5 cups powdered sugar (16 to 20 ounces)
4 tablespoons (or more) whole milk
Flaked sweetened coconut (optional)

Steps:

  • For cupcakes:
  • Preheat oven to 350°F. Line 20 standard (1/3-cup) muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and cream cheese in large bowl until smooth. Gradually beat in sugar, then vanilla extract and coconut flavoring. Beat in dry ingredients (batter will be stiff). Add eggs 1 at a time, beating to blend after each addition. Beat in milk, then stir in chocolate chips. Spoon scant 1/3 cup batter into each paper liner. Bake cupcakes until tester inserted into centers comes out clean, about 22 minutes. Let cool 10 minutes, then turn cupcakes out of pan and cool on rack.
  • For frosting:
  • Using electric mixer, beat butter, coconut milk powder, and salt in large bowl until smooth. Beat in vanilla extract and coconut flavoring. Beat in enough powdered sugar, 1 cup at a time, to form very thick frosting. Beat in milk, 1 tablespoon at a time, until frosting is thin enough to spread.
  • Spread frosting on cupcakes. Sprinkle with flaked coconut, if desired. DO AHEAD: Can be made 1 day ahead. Store cupcakes airtight at room temperature.

CHOCOLATE CHIP CHEESECAKE SWIRL CUPCAKES



Chocolate Chip Cheesecake Swirl Cupcakes image

Dotted with chocolate chips, individual cheesecakes are a welcome sight at potlucks and picnics.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 24

Number Of Ingredients 13

1/2 cup sugar
2 packages (3 oz each) cream cheese, softened
1 egg
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups sugar
1/4 cup baking cocoa
1 1/4 cups water
1/2 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt

Steps:

  • Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in egg. Stir in chocolate chips; set aside.
  • In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter.
  • Fill each muffin cup one-third full (1 rounded tablespoon) with batter. Spoon 1 tablespoon cream cheese mixture onto batter in each cup. Top each with reserved batter (1/2 rounded tablespoon).
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Store in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

The cupcake is reminiscent of a Toll House Cookie bar, but, you know, in cupcake form. Ooey, chewy, gooey, chocolate chippy goodness. And the buttercream ... oh my. Lots of brown sugar, a hit of vanilla, a pinch of salt to take it over the top.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 18

Cookie Cupcakes
1/2 pound 2 sticks or one cup unsalted butter, at room temperature
1 cup light brown sugar (packed)
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 eggs (at room temperature)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips (I prefer Ghiradelli's, plus a handful more for topping the cupcake)
Brown Sugar Buttercream
1/4 pound 1 stick or 1/2 cup unsalted butter, softened
1/4 cup shortening
1/2 cup dark brown sugar (packed)
3 cups powdered sugar
Pinch salt
1 teaspoon pure vanilla extract
3 tablespoons half-and-half

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add cupcake liners to 15 standard-size baking cups.
  • In a large bowl, using an electric mixer with paddle attachment or a hand mixer, cream the butter, brown sugar and granulated sugar on medium-high speed for about three minutes, until pale yellow, light and fluffy.
  • Turn the mixer to low and add the eggs one at a time. Mix well.
  • Sift in the flour, baking soda and salt, then mix just until blended. Fold in the chocolate chips.
  • Divide the batter between the 15 cups. The batter will be very thick.
  • Pat the batter gently to create a somewhat level top.
  • Bake for 25 minutes or until golden and well-set.
  • Move to a wire rack and let cool completely.
  • Now make the frosting! In a stand mixer with the whisk attachment or using a hand blender (with whisk attachment if you have it), mix the butter and shortening on medium speed for about three minutes.
  • Add the brown sugar and mix for about another three minutes.
  • Turn the mixer to low, and slowly add the confectioner's sugar. Blend well.
  • Continue mixing on low and add the vanilla and the pinch of salt, then slowly add the half-and-half until the frosting reaches desired spreading consistency.
  • Spread or pipe the frosting onto the cupcakes, then press a few additional chocolate chips into the top.

CHOCOLATE CHIP CUPCAKES



Chocolate Chip Cupcakes image

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

Provided by Redsie

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

2 1/2 cups white flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup butter, at room temperature
1 1/4 cups sugar
1 tablespoon vanilla extract
1/2 tablespoon almond extract
2 eggs
1 cup low-fat milk
1/2 cup dark chocolate chips
2/3 cup dark chocolate, coarsely chopped
3 1/2 tablespoons butter, at room temperature
1 pinch salt
3/4 cup sweetened condensed milk
1 tablespoon light corn syrup

Steps:

  • Preheat the oven at 325°F Insert liners into medium cupcakes pans.
  • Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda.
  • Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy.
  • Reduce speed to low, add eggs one at a time, mixing well.
  • Gradually add one third of the dry ingredients (prepared in Step 2), one third of the milk, and repeat 3 times. Mix until ingredients are incorporated and batter is smooth.
  • 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.
  • Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth.
  • Add salt, condensed milk, and corn syrup, mix.
  • Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.

Nutrition Facts : Calories 458.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 78.8, Sodium 324.1, Carbohydrate 60.7, Fiber 2.3, Sugar 37, Protein 7.3

Tips:

  • Use high-quality chocolate chips for the best flavor.
  • Don't overmix the batter, or the cupcakes will be tough.
  • Fill the cupcake liners only 2/3 full, or the cupcakes will overflow.
  • Bake the cupcakes at the correct temperature and for the correct amount of time, or they will be undercooked or overcooked.
  • Let the cupcakes cool completely before frosting them, or the frosting will melt.
  • Be creative with your frosting! You can use different colors, flavors, and toppings to create unique and delicious cupcakes.

Conclusion:

Chocolate chip cupcakes are a classic dessert that is easy to make and loved by people of all ages. With a few simple ingredients and a little bit of time, you can create delicious chocolate chip cupcakes that are perfect for any occasion. So next time you're in the mood for a sweet treat, give this recipe a try!

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