Easy Chocolate Chip Cookie Cupcakes

Mini chocolate chip cookies are added to the top and bottom of these vanilla cupcakes that are loaded with mini chocolate chips and topped with chocolate frosting.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 22 servings

Calories 335 kcal

Equipment

Large bowl
Hand held mixer
Muffin pan
Cupcake liners
Large cookie scoop
Piping bag or zipper bag

Ingredients

Cupcakes

1 box vanilla cake mix {13.25 ounces}
1 cup milk {I used 1%}
¼ cup vegetable oil
3 large eggs
¼ cup sour cream
½ cup mini chocolate chips
22 mini chocolate chip cookies {I used Chips Ahoy}

Toppings

32 ounces chocolate frosting {store bought or homemade}
¼ cup mini chocolate chips
22 mini chocolate chip cookies {I used Chips Ahoy}

Instructions

Preheat the oven to 350°.
Combine cake mix, milk, vegetable oil, eggs and sour cream in a large bowl and stir either by hand or with a hand held mixer until well combined. Add the chocolate chips and fold them into the mixture until they are evenly distributed.
Line 22 muffin cups with cupcake liners. Add one mini chocolate chip cookie to the bottom of each liner and use a large cookie scoop {or about ¼ cup} of batter to fill each tin ⅔ full. Bake in a preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Cool in the pan for 10 minutes and then remove them from the pan and allow the cupcakes to cool completely.
Once the cupcakes are cooled, add the frosting to a piping bag {or zipper bag} and pipe frosting to the top of each cupcake. Top with mini chocolate chips and a mini chocolate chip cookie.

Notes

Store in an airtight container at room temperature up to 3 days. Unfrosted cupcakes can be frozen up to 2-3 months – wrap individually in plastic wrap and place in freezer container. Thaw completely before frosting.

Keyword cake mix cupcakes, chocolate chip cookie cupcakes, cookie cupcakes, easy cupcakes