Best Chip Lovers Cupcakes Recipes

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

Ingredients

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.

CHIP LOVER'S CUPCAKES RECIPE - (4.6/5)

Chip Lover's Cupcakes Recipe - (4.6/5) image

Provided by Nicole S

Number Of Ingredients 15

Ingredients

BUTTERCREAM FROSTING:
1 package white cake mix (regular size)
1/4 cup butter, softened
1/4 cup packed brown sugar
2 T sugar
1/3 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips
1/2 cup butter, softened
1/2 cup shortening
4-1/2 cups confectioners' sugar
4 T 2% milk, divided
1-1/2 teaspoons vanilla extract
1/4 cup baking cocoa
18 miniature chocolate chip cookies

Steps:

1. 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. 2. Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. 3. 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. 4. 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. 5. 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.