Best Chip Lovers Cupcakes Recipes

CHOCOLATE CHIP CUPCAKES RECIPE

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.

CHUNKY MONKEY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Mash bananas with milk and vanilla extract until smooth.
• Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
• Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
• Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
• Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

CHOCOLATE CHIP CUPCAKES

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.

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

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.