When it comes to sweet treats, bite-sized versions are my personal favorite! They need minimal effort to make and are great if you’re trying a recipe for the first time. I recently tried making these classic chocolate chip cupcakes and was amazed at how easy they were to put together, especially if you have a boxed cake mix ready.
Can’t wait to give it a try in your kitchen too? Here’s what you need to know before you do!
Can I Use Chocolate Cake Batter Instead?
While my recipe calls for the basic yellow cake mix, you can totally use vanilla or even chocolate cake mix instead, if that’s what you have at hand. I’ve used the yellow cake mix since it sets a nice contrast against the brown chocolate chips, but you could use whatever you prefer.
Tips & Tricks to Make the Chocolate Chip Cupcakes
And of course, you can never go wrong with some extra help right? Follow these little tips and tricks to make your chocolate chip cupcakes a success, even if you’re trying them out for the first time!
- Using oil for the recipe for the cupcakes will ensure that you have a nice crumbly texture. You could use butter too if you’re inclined to, or a mixture of butter and oil.
- If you like your cupcakes to have a bit of moisture to them, you can swap the water in the recipe for an equal amount of milk.
- If your cupcakes always end up getting dry and crumbly, you can sneak in a spoonful of sour cream or yogurt into the batter. This will help get your cupcakes to have that super soft texture.
- Want your chocolate chip cupcakes to have a bit of crunch on the top? Sprinkle a bit of coarse sprinkling sugar on the top!
- For some added flavor, add a pinch of nutmeg powder into the cupcake mixture. You’ll be surprised why you didn’t try this earlier.
- If your cupcakes have a sunken center, don’t let them go! Just fill-up the center with some extra frosting! A little extra frosting is never bad, right?
- Like a bit of crunch? Throw in some chopped walnuts into the cupcake batter before you bake it!
How to Store the Leftover Chocolate Chip Cupcakes
Storing leftover cupcakes may seem like a no-brainer, but trust me, it isn’t. Just keep these little things in mind and you should be good.
Allow the unfrosted cupcakes to cool down completely. Place them in a tightly sealed container before refrigerating them.
Serving Ideas & Suggestions
There are tons of ways to jazz up those chocolate chip cupcakes. You can go the traditional way, like I did, and throw in some chocolate chips on the frosting, or dress it up a bit with some chocolate sauce to make the cupcakes extra gooey. Some chocolate sprinkles can also do the trick!
Loved recreating these chocolate chip cupcakes? How about trying some more chocolatey desserts? Here are a few to get started on!
Chocolate Chip Cupcakes
- Cupcake pan
- Cupcake liners
- Wilton 1A frosting tip
- Hand or stand mixer and bowl
- Ziplock or pastry bag
Yellow Cake Batter
- 1 box Yellow cake mix
- 1 c water
- ½ c vegetable oil
- 3 eggs
- ½ c mini chocolate chips
- ¼ c mini chocolate chips
- white frosting
- Preheat the oven to 350 degrees F.
- Line a cupcake pan with cupcake liners.
- Prepare cake mix (or your own recipe) according to the directions.
- Add ½ cup of mini chocolate chips. Stir until combined.
- Fill each cupcake liner ½ full of batter.
- Bake for 12-15 minutes, or until you can insert a toothpick and it will come out clean.
- Remove from the oven, and set on a cooling rack to cool completely, before frosting.
- Once cupcakes are cool, snip off the end of a pastry bag or ziplock bag and insert the frosting tip.
- Place the bag into a large cup, and fold the top of the bag over the rim of the cup. Fill with frosting.
- Push frosting towards the bottom of the bag, and remove as mush air as you can.
- To frost with this tip, put your frosting bag over the middle of the cupcake, and guide using one hand, squeeze the frosting bag with the other hand; start in the middle of the cupcake, swirl to the outer edge, around the cupcake, and back into the middle.
- Top frosted cupcakes with mini chocolate chips.