Best 8 Chocolate Chunk Cookie Cupcakes Recipes

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Indulge your sweet tooth with our delectable Chocolate Chunk Cookie Cupcakes, a harmonious blend of two classic treats. These cupcakes boast moist, fluffy centers adorned with generous chunks of chocolate chips, reminiscent of your favorite chocolate chip cookies. The batter is enriched with melted butter, brown sugar, and eggs, resulting in a rich and decadent flavor. Topped with a velvety chocolate ganache, these cupcakes offer a double dose of chocolatey goodness.

Accompanying the Chocolate Chunk Cookie Cupcakes are three additional cupcake recipes, each offering a unique taste experience. The Red Velvet Cupcakes are a classic indulgence, featuring a vibrant red color and tangy cream cheese frosting. The Vanilla Bean Cupcakes exude a simple yet elegant charm, with their delicate vanilla flavor and fluffy texture. Lastly, the Funfetti Cupcakes bring a playful touch with their rainbow sprinkles, making them perfect for celebrations.

Here are our top 8 tried and tested recipes!

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 48 mini cupcakes

Number Of Ingredients 23

1 cup all-purpose flour
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 stick (4 ounces) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
1/3 cup milk, at room temperature
2 tablespoons cocoa powder
1 tablespoon unsalted butter, melted
1/4 teaspoons pure vanilla extract
Pinch fine salt
3/4 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F and position the oven rack to the middle. Line two 24-cup mini-muffin tins with cupcake liners.
  • For the cookie crust: Combine the flour, salt and baking soda in a small bowl and set aside. Beat the butter and both sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes (or in a large bowl if using an electric mixer). Add the egg and vanilla and beat until incorporated, about 1 minute. Adjust the speed to low, add the flour mixture and beat until incorporated. Fold in the chocolate chips.
  • Drop 1 heaping teaspoon of cookie dough into each liner and press down firmly. Bake until slightly puffed and golden, 12 to 15 minutes. Cool until warm to the touch, and then press down the crust once more. Cool completely.
  • For the brown sugar cake: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and light brown sugar together on medium-high speed until light and foamy, about 2 minutes (or in a large bowl if using a hand-held electric mixer). While beating, gradually pour in the butter and then the vanilla.
  • While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to overmix the batter. Drop 1 heaping teaspoon of batter on top of each cookie crust.
  • Bake until a tester inserted in the center of the cakes comes out clean, rotating the tins about halfway through, 10 to 12 minutes.
  • Cool the cupcakes on a rack in the tins for 10 minutes, and then remove from the tins and cool on the rack completely.
  • For the chocolate frosting: Combine the cocoa powder and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low until combined. Add the vanilla and salt. Continue to mix on low speed and add the confectioners' sugar and milk in alternating batches. Increase the speed to medium-high and mix until fully incorporated and smooth.
  • Fill a pastry bag fitted with a round or star tip and pipe small chocolate drops on top of each cupcake.

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

Betty Crocker chocolate chip cookie mix and Betty Crocker™ Super Moist™ yellow cake mix come together for these delicious and easy-to-make treats.

Provided by Jessica Walker

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 7

1 pouch Betty Crocker™ chocolate chip cookie mix
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, softened
4 eggs
1/4 cup vegetable oil
1 1/3 cups water
1 container Betty Crocker™ Rich & Creamy frosting, any flavor

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 egg. Refrigerate.
  • Make cake mix batter as directed on box, using remaining 3 eggs, the oil and water.
  • Remove cookie dough from refrigerator. Press 1 tablespoon cookie dough in bottom of each muffin cup. Top each with 2 tablespoons cake batter. Drop a couple extra tablespoons of cookie dough on ungreased small cookie sheet for topping.
  • Bake cupcakes 18 to 20 minutes or until toothpick inserted in center comes out clean. Bake cookies with cupcakes during last 10 minutes of cupcake baking time. Remove cupcakes from muffin cups and cookies from cookie sheet to cooling racks. Cool completely, about 45 minutes.
  • Frost cupcakes with frosting. Top each with crumbled baked cookies.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CHUNK COOKIE CUPCAKES



Chocolate Chunk Cookie Cupcakes image

Inspired by Mom's homemade cookies (somehow even moreappealingat back-to-school time), these chocolate chip cupcakes with a cookielike top would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 2 dozen

Number Of Ingredients 10

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
8 ounces semisweet chocolate, cut into 1/2-inch chunks

Steps:

  • Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  • Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.
  • Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely.

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 36 to 40 cookies

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Steps:

  • Preheat the oven to 350 degrees.
  • Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

COOKIE CUPCAKES



Cookie Cupcakes image

These cupcakes taste very similar to fluffy chocolate chip cookies and were the signature dish of my husband's Aunt Lois when I first married into the family. His mother began making them also and they are her most-requested dish. Even when making traditional desserts for holidays, she adds these cupcakes. She even gives them as gifts.-Sue Smith, Joaquin, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
6 tablespoons sugar
6 tablespoons packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1/2 cup packed brown sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown., Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts. , Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 305 calories, Fat 16g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

Adapted from 125 Best Cupcakes Recipe book. They taste and have the consistency of cookies! The dough is quite thick when you put it in the muffin pan!

Provided by Redsie

Categories     Dessert

Time 33m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1 cup packed light brown sugar
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla
1 egg
3/4 cup miniature semisweet chocolate chips

Steps:

  • In a bowl, mix together flour, baking powder and salt.
  • In a large bowl, using an electric mixer, beat together brown sugar and butter until well combined. Add vanilla, beating well.
  • Add egg, beating well.
  • Add flour mixture and beat until just combined.
  • Stir in chocolate chips.
  • Scoop batter into prepared pan.
  • Bake in preheated oven of 350F 18 to 23 minutes or until cupcakes are puffed and golden.
  • Let cool in pan on rack for 15 minutes or until cooled completely (so they don't crumble when removed).
  • Remove from pan.

Nutrition Facts : Calories 253.3, Fat 11.5, SaturatedFat 6.9, Cholesterol 35.8, Sodium 41.7, Carbohydrate 36.9, Fiber 1.1, Sugar 23.8, Protein 2.7

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Provided by lovestohost

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 2h40m

Yield 24

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs

Steps:

  • Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  • Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g

BROWNIE-COOKIE CUPCAKES



Brownie-Cookie Cupcakes image

We used Betty Crocker™ chocolate chip cookie mix and Betty Crocker™ Supreme original brownie mix to create our delectable brownie-cookie cupcakes. Top with Betty Crocker™ Rich & Creamy chocolate frosting.

Provided by By Jessica Walker

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
3 eggs
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
3 tablespoons water
1/3 cup vegetable oil
1 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie dough as directed on pouch, using butter and 1 of the eggs.
  • Make brownie batter as directed on box, using water, oil and remaining 2 eggs for cakelike brownies.
  • Place 1 tablespoon cookie dough in bottom of each muffin cup. Using teaspoon sprayed with cooking spray, press cookie dough to flatten in bottom of each cup. Cover and refrigerate remaining cookie dough until ready to use.
  • Top cookie dough in each cup with 3 tablespoons brownie batter. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
  • Meanwhile, drop remaining cookie dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • Spread cupcakes with frosting. Crumble 3 baked cookies; sprinkle over frosted cupcakes.

Nutrition Facts : Calories 390, Carbohydrate 64 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 44 g, TransFat 0 g

Tips:

  • Use high-quality chocolate chips for the best flavor. Semi-sweet or dark chocolate chips are good choices.
  • Don't overmix the batter. Overmixing can result in tough cupcakes.
  • Fill the cupcake liners only about 2/3 full. The cupcakes will rise as they bake.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
  • For a richer flavor, use melted chocolate in the frosting.
  • Decorate the cupcakes with chocolate chips, sprinkles, or other desired toppings.

Conclusion:

These chocolate chunk cookie cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to potlucks. With their moist and fluffy texture, gooey chocolate chips, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these chocolate chunk cookie cupcakes a try. You won't be disappointed!

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