Super Easy Chocolate Chip Cupcakes

Chocolate chip cupcakes are a delightful treat that combines the classic yellow cake base with bursts of chocolatey goodness in every bite. Whether you’re prepping for a party or just want a sweet indulgence, these cupcakes are quick, easy, and oh-so-delicious. Perfect for first-time bakers and seasoned pros alike, they’re bound to be a hit with everyone.

Chef’s Tips

• Use oil for a moist and tender cupcake crumb, or mix oil with butter for enhanced flavor.
• Substitute water with milk in the batter for extra richness.
• Add a tablespoon of sour cream or yogurt to keep the cupcakes extra moist.
• Sprinkle coarse sugar on top before baking for a crunchy topping.
• Incorporate a pinch of nutmeg into the batter for a subtle, warming flavor twist.
• If your cupcakes sink in the middle, fill the indent with frosting for a creative touch.
• For added crunch, mix chopped walnuts into the batter.

Ingredients

Yellow Cake Batter:

• 1 box yellow cake mix: The base for quick and easy cupcakes.
• 1 cup water: Helps achieve the perfect batter consistency (can substitute with milk for richer cupcakes).
• 1/2 cup vegetable oil: Adds moisture and ensures a tender crumb.
• 3 large eggs: Provide structure and stability to the cupcakes.
• 1/2 cup mini chocolate chips: Distribute evenly for bursts of chocolate in every bite.

Toppings:

• 1/4 cup mini chocolate chips: Sprinkle on top for added chocolate goodness.
• White frosting: Use your favorite brand or homemade recipe for creamy sweetness.

Substitutions

• Replace yellow cake mix with chocolate or vanilla cake mix for a flavor twist.
• Swap vegetable oil with melted butter for a richer taste.
• Use dark chocolate chips instead of mini chocolate chips for a more intense flavor.

Instructions

1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
2. Mix the Batter: In a large bowl, prepare the yellow cake batter as per the package instructions, combining the cake mix, water, vegetable oil, and eggs. Stir in 1/2 cup of mini chocolate chips until evenly distributed.
3. Fill the Liners: Fill each cupcake liner halfway with batter.
4. Bake the Cupcakes: Bake in the preheated oven for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool Completely: Remove the cupcakes from the oven and place them on a cooling rack. Let them cool completely before frosting.
6. Frost the Cupcakes: Fill a piping bag or ziplock bag with white frosting, fitted with your preferred piping tip. Frost each cupcake, starting from the center and swirling outward.
7. Add Toppings: Sprinkle the frosted cupcakes with mini chocolate chips for a finishing touch.

FAQs

Can I use chocolate cake batter instead of yellow?
Yes, you can substitute with chocolate or vanilla cake mix based on your preference. The yellow cake mix contrasts beautifully with the chocolate chips, but any base works well.

What can I do if my cupcakes turn out dry?
Add a tablespoon of sour cream or yogurt to the batter to improve moisture. Swapping water for milk also helps create a softer texture.

How do I store leftover cupcakes?
Allow the cupcakes to cool completely, then store them in an airtight container. They can be refrigerated for up to 3 days. Bring them to room temperature or microwave them briefly before serving for the best taste.

Chocolate chip cupcakes are versatile and delicious, making them the perfect dessert for any occasion. Whether topped with extra chocolate chips, a drizzle of chocolate sauce, or even some festive sprinkles, they’re a treat that’s sure to please everyone!