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Chocolate Chip Cupcakes

Chocolate Chip Cupcakes are a delicious mashup of cookie and cupcakes. With plenty of chocolate and nuts, these sweet treats are sure to please!

Chocolate chip cupcakes on cake stand

Chocolate Chip Cookies in Cupcake Form!

I’ve mentioned before that I’m not much of a “pretty dessert” maker. I lack the patience for intricate detail work, so when I make cupcakes, they are usually the ones without the swirls of piped frosting and decorations. I’m all about simple.

These Chocolate Chip Cupcakes don’t really fall into the traditional cupcake category. In fact, the batter is much more like cookie dough than cake batter. Its consistency is more toward scooping than pouring. But they’re presented as cupcakes, so consider this recipe a cookie-cupcake hybrid!

The flavor of the cupcake portion is reminiscent of a blondie, with the brown sugar really shining through. As these lean toward the cookie spectrum, you’ll find that they’re sturdier than a traditional cupcake, while still being soft.

This base is topped with a chocolate and pecan combination that really pushes them over the edge to perfection. There’s quite a bit of flavor punch in these little guys. Just be warned that it may be hard to stop with just one!

Overhead view of chocolate chip cupcake ingredients

What You’ll Need

This recipe calls for simple, everyday ingredients. If you’re lucky, you might have them all on hand already!

For the cupcakes:

  • Unsalted butter – Let this soften, but not all the way to room temperature.
  • Granulated sugar
  • Light brown sugar
  • Vanilla extract
  • Egg – Let the egg come to room temperature.
  • All-purpose flour – Here’s how to measure flour.
  • Baking soda
  • Salt

For the topping:

  • Light brown sugar
  • Egg
  • Salt
  • Miniature semisweet chocolate chips – The size of mini chocolate chips is just right for this topping. If you don’t have mini chips, then you can roughly chop some chocolate and use that instead.
  • Pecans – These will be chopped, so save yourself some money and buy pecan pieces at the grocery store instead of pricier whole pecans.
  • Vanilla extract

Are Dark Chocolate and Semisweet the Same?

Semisweet chocolate is a type of dark chocolate with a cocoa solid content between 35 and 65%. In other words, all semisweet chocolate is dark chocolate, but not all dark chocolate is semisweet! 

Stack of 3 chocolate chip cupcakes

How to Make Chocolate Chip Cupcakes

I should also mention that this recipe is quick and easy to make! It’s perfect for when you’re craving something sweet and you want it now.

Make the cupcakes:

Prepare. Preheat your oven to 350°F and line 36 cups of miniature muffin pans, then coat them with cooking spray.

Combine the wet ingredients. Use an electric mixer on medium speed to beat the butter and sugars until the mixture is creamy. Beat in the vanilla extract, followed by the egg.

Finish the dough. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture, mixing just until combined.

Overhead view of chocolate chip cupcake base in muffin tin

Fill the muffin cups. Spoon about 1 1/2 teaspoons of the batter into each muffin cup. 

Bake. Place the muffin tin in the oven and bake for 10 to 12 minutes. The cupcakes will bake more once the topping is added, so they will only be partially baked at this point. They should be very lightly browned.

Make the topping and finish:

Mix the topping ingredients. Use an electric mixer on medium speed to beat the brown sugar, egg, and salt until well-combined. Fold in the chocolate chips, pecans, and vanilla extract.

Overhead view of chocolate chip cupcakes in muffin tin after adding topping

Top the cupcakes. Spoon the topping onto the partially baked cupcakes.

Bake and cool. Return the muffin tin to the oven and bake for 8 to 10 more minutes. Cool the cupcakes in the pans before removing them.

How Far Do I Fill Cupcake Liners?

With traditional cupcakes, you’ll usually fill the cupcake liners 2/3 or 3/4 of the way full. This gives them enough room to rise without overflowing.

Because these are a cookie-cupcake hybrid, they’re a bit different and don’t rise in the same way most cupcakes do. Follow the instructions in the recipe for how much batter to add to each cup. If you have a 1 & 1/2 teaspoon scoop, use it to help make portioning quick and consistent.

Closeup of chocolate chip cupcakes in cupcake wrappers

Tips for Success

Here are a few tips to help you nail this recipe—and ideas for making it your own!

  • Grease the cupcake liners. Usually cupcake liners mean you can skip the greasing, but this dough is sticky, so I recommend taking the extra step of spraying the liners with oil or cooking spray to ensure that the cupcakes don’t stick to the paper.
  • Checking for doneness. When you insert a toothpick into the center, it should come out mostly clean—a little bit of chocolate is okay, but it shouldn’t come out with cookie batter on it.
  • Customize your cupcakes. Swap the mini chocolate chips for mini M&Ms or drizzle the finished cupcakes with melted dark chocolate or white chocolate for a decorative (and delicious!) touch.
Overhead view of chocolate chip cupcakes on cake stand

How to Store

Store these Chocolate Chip Cupcakes in an airtight container at room temperature for up to 4 days. 

Can This Recipe Be Frozen?

You can freeze Chocolate Chip Cupcakes in an airtight container for up to 3 months. Let them thaw at room temperature before serving.

Chocolate chip cupcake in cupcake wrapper

Video Tutorial: Chocolate Chip Cupcakes

Chocolate Chip Cupcakes

Yield 36 mini cupcakes
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes

These Chocolate Chip Cupcakes are an irresistible cupcake-cookie hybrid!

Chocolate chip cupcakes in cupcake wrappers


For the cupcakes:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/3 cup (67g) granulated sugar
  • 1/3 cup (67g) packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the topping:

  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1/8 teaspoon salt
  • 1 cup (177g) miniature semisweet chocolate chips
  • 1/2 cup (60g) coarsely chopped pecans
  • 1/2 teaspoon vanilla extract


To make the cupcakes:

  1. Preheat oven to 350°F. Line 36 cups of miniature muffin pans and coat with cooking spray.
  2. Using an electric mixer on medium speed, beat the butter and both sugars until creamy. Add the vanilla extract and mix well. Add the egg and beat until blended.
  3. In a separate bowl, combine the flour, baking soda, and salt. Add to the butter mixture, mixing just until combined.
  4. Spoon about 1 & 1/2 teaspoons of the batter into each muffin cup. Bake for 10-12 minutes.

To make the topping:

  1. Using an electric mixer on medium speed, beat the brown sugar, egg, and salt until blended. Stir in the chocolate chips, pecans, and vanilla.
  2. Spoon the topping mixture over each partially baked cupcake. Bake for 8-10 more minutes.
  3. Cool in the pans before removing.


Recipe slightly adapted from Southern Living.

To store: Store these Chocolate Chip Cupcakes in an airtight container at room temperature for up to 4 days. 

To freeze: Freeze Chocolate Chip Cupcakes in an airtight container for up to 3 months. Let them thaw at room temperature before serving.

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    74 Comments on “Chocolate Chip Cupcakes”

  1. These may be simple but they look divine! Yummmm

  2. OMG – your blog is heavenly!!! And I’m not a “sweets” kind of gal! Man oh man do these cupcakes look delish???!!!??

  3. ooh chocolate and pecans scream your name! I too can’t stand overly fussy desserts and cakes. Who has time and energy to spend decorating cakes for hours when they don’t even taste that good?! I’d rather blow someone away with the taste and flavor than the outside look.

  4. These look delicious! Pecans and chocolate are a great flavor combination!

  5. I used to grow up with a mom who always liked baking things easy and fast. Maybe it’s living in Austria too, where we don’t usually have things like three-layer-cakes or cupcakes. But I totally understand what you mean by being all about simple – I love it too. Reading books with american treats is a total new experience for me, but I’m still the good ole Austrian girl loving the simple things.
    These cupcakes are wonderful. I believe their taste is amazing!

  6. Those look fabulous – chocolate cookie and cupcake mixed into one – what could be better?

  7. Oh my. As always… another recipe going straight to my “to make immediately” list.

  8. These look and sound amazing! I am not the biggest fan of icing, since it’s usually rot-your-teeth sweet, so these are my kind of cupcakes!

  9. OH. MY.GOSH. Those look so good! I will be trying those this weekend!

  10. How cute. Im not a fan of icing either, but I have learned that piping bag with a simple tip can be your savior in faking people out that you can ice a cake.

  11. Yum! You never cease to amaze….CCC’s are my weakness and in cups, how cute.

  12. Oh yummy..I bet the crunchy topping made these to die for!

  13. What a great twist on a classic cookie. Looks delicious!!

  14. YUM!! I love blondies and obviously I love cupcakes. Sounds awesome!

  15. Well, these look absolutely gorgeous! Yum!

  16. It is like a cookie dough baked in mini muffin tins topped with a sugary mixture from heaven!!
    These sound great!
    I wonder how PB would be mixed into the cupcake batter? HMMMM. I may have to play around!

  17. You are right…stopping after eating one will be a problem…but a delicious problem!

  18. Thanks, everyone! 🙂

  19. Outstanding cupcakes, I could probably scarf one or two down. I agree about the fancy toppings, and personally I find most frosting too sweet, to the point where you can’t taste the cupcake itself and it almost hurts your teeth.

  20. i saw this post on tastespotting and had to come over and check it out! these look so delicious, sure to satisfy more chocolate cravings!

  21. Jennifer, I think you are great just the way you are. Though fancy is good, I come by for your comfort food and wholesome baking. You always leave me satisfied and full (well almost as you get to eat your food and I get to dream about eating it).

  22. Nick, I have that same aversion to overly sweet frostings. Those traditional birthday cakes are just too much!

    Megan, thanks for stopping by!

    Kim, you are so sweet! Thank you so much. 🙂

  23. Oh you… you’re definitely a pretty dessert maker.

    Funny… I made cookie cupcakes recently too. I do have to say that it was quite difficult to get a nice, pretty picture of it since it wasn’t all that exciting looking. You managed to do it though!

  24. Can I just say that it is pure torture that I found this website while I’m sitting here with gestational diabetes. I have about 5 weeks to go, then I’m going to be baking like a wild woman….starting with these cupcakes! OMG!

  25. Thanks, RecipeGirl!

    maria, you’ll make it! Then you can make up for lost time. Congratulations in advance! 🙂

  26. At the risk of being labeled a heretic I will proclaim that I love blondies more than brownies. So this delicious delight will be added to my recipe binder.

    The weather has cooled in this neck of the woods. Ovens can be preheated without the danger of swooning. Blueberry muffins were made last weekend to much acclaim.

  27. I just took these out of oven. Taking to a housewarming party tomorrow night. These will outshine the hostess.

    Thanks for sharing.

  28. Constance, I’ll take blondies or brownies. I’m not that picky. Enjoy oven season!

    Carole, I hope they’re a hit!

  29. oh you are definitely talented my dear. these look divine, such a good photo too.

  30. Made them, loved them although mine were definitely not as pretty as yours but they tasted SO GOOD! Thanks again!

  31. Thanks, dawn! 🙂

    gingela5, I’m glad you liked them!

  32. I just stumbled across your blog, and I love it. You take such beautiful photographs!

  33. Thanks, Rose! Glad you found me. 🙂

  34. Mmmmmmmm….these look amazing! At first I thought they were just regular choco chip cupcakes, but then I read your description – oh yum! These are going on my “to-bake” list for sure!

  35. Your photos are outstanding. I wanted to eat the cupcake through the screen! Love it!

  36. Sarah, I hope you enjoy them!

    Thanks, Blond Duck!

  37. How I love your blog…every little post you make…it’s all so wonderful and beautiful and delicious. I’ve left you an award on my blog.

  38. Oh my dropping jaw…I think I’m in love with a cupcake. How is that even possible?!

  39. um. 5 dozen please!

  40. Sandie, I’m not sure, but I’m there, too. 🙂

    roey, that’s about how many of these you’ll want to eat! 😉

  41. Those sound and look so good!

  42. Those look absolutely irresistable! Could the pecans be successfully omitted (nut allergy) or substituted with something else for an equally delicious treat?

  43. Absolutely, Justine. Substitute something else or just increase the amount of chocolate. Enjoy!

  44. Wow! I was already excited when I saw the headline, Chocolate Chip Cupcakes, then I read that they also taste like blondies? I’m hooked!

  45. I have this obsession with cupcakes so when I saw your post I had to try them out…
    Although I posted on my blog that I was skeptical as a cupcake without frosting is like a turtle without his shell…I have to tell you that these were capital Y..Yummy! You have an amazing site!

  46. erin, they are the best of many worlds!

    Cara, I’m glad you liked them. Thanks!

  47. These cupcakes look out of this world, thanks for sharing!!

  48. Samantha, you are welcome!

  49. YUM!!!!! I’m so making these! Thanks!!!!

  50. These look enticing! Very enticing!

  51. Thanks for sharing such amazing recipes and photos. I just love your website. I tried these cupcakes today, and although they taste quite yummy, they don’t look anything like yours. The base of the cupcake really puffed up but quickly fell, leaving a deep hole in the center (before I put the topping on). Also, I sprayed the paper liners with pam as directed, but they came out very greasy and gooey on their bottoms. I wondered if I should have pressed the dough into the liners instead of just dropping the dough in. Any advise for me so I can try them again? Thanks for any help you can give me!!

  52. Rachel, I just dropped the dough into the liners, so I’m not sure why that didn’t work. As for the other issues, maybe the batter was overmixed?

  53. hmm i baked it today morning and it just seem tasteless,the topping is spreading all over!! and my cake is so FLAT ahaha =.= soryy not offence ,but how do i fix it? ;] ,but it taste really great! just love it ngeee,reply to my website if u dun mind :DD

  54. lind, I’m sorry you’ve had troubles with these muffins. Maybe you over-mixed the batter?

  55. oh ,but i did bake it again last night and it turned out well ,and there is a hole in the middle which i put the topping,and the topping(caramel) sort of melted in the cupcakes and the thing goes a bit soggy ,is it suppose to happen like that ? gahhh i know its my mistake , and im not here to offend you 😉

  56. Oh My! these look so good! Just found you through Bakerella on twitter.

  57. These look delicious! Could they be made in a regular muffin tin instead of a mini?

  58. Jacqueline, I don’t see why you couldn’t use a regular muffin pan.

  59. Hello All! I made these the other day. I had the same problem as some of the posts. The first time I tried to make them, my batter only allowed 24 cupcakes. Wrong!! When I checked them, the batter had risen over the pan and onto the oven floor. I tried again. This time, I made sure I followed directions and made 36 cupcakes. I saw big holes, but filled them anyway and baked them to the end. They looked terrible, but tasted great! I am going to make them again right now, but this time, I am using baking powder. Jennifer is correct, we may be mixing ours too long. I used a mixer and I think she is right. However, here I go! I really want these to work out. I love the recipe and I love the taste.

  60. Hello All! I have tried twice to make these and failed both times. The first time, the batter went all over the oven floor. The second time I had big holes in the middle. I am making them again with a little change to the recipe. I will let you know in a little while! They tasted great even thought they looked pretty bad : )

  61. Ta dah!!! It worked!!! Instead of using baking soda, I used baking powder. They turned out perfect! Jennifer, I am making them again for a team meeting. My daughter loves them, too! Maybe baking powder should be used at lower elavations? They are beautiful!! Thanks for the recipe. I am curious if posters that had the big hold problem tried again using baking powder instead, if it would work for them. Thanks!!

  62. Hey All! I just baked these and they turned out very, very well! I used a mini muffin pan for the first time (they are SO cute) and I hand mixed the batter. I think this completely solves the previous problems. Also I followed the recipe exactly and didn’t use baking powder as Karen suggested and they still turned out pretty and YUMMY!

  63. These look amazing! I’ll have to give them a go. Love your site!!!!!

  64. I stumbled across this recipe while looking around for cupcake ideas for my son’s 7th party this weekend (he requested chocolate chip muffins or cupcakes). I don’t want to have to go and buy mini muffin pans. So, my question is this: If you were going to use standard size cupcake pans, about how high would you fill them (when getting ready to fill the cupcake part of the recipe) and about how long would you let them bake…or what should the cupcake part look like when it’s done? (ie: light golden brown, but springy…any tips will be VERY helpful!) Hopefully, I can eye it up from there and decide how much topping to put on each!

    • Hi, Chris. I would try filling them about 2/3 full. You should have enough batter for about 18 standard size cupcakes, so you can use that as a basis to adjust a bit if necessary. You’ll probably need to increase the initial baking time by 5-8 minutes. For the second round of baking after the topping has been added, you probably won’t need to increase the time, but you may have to make that decision as you’re baking them. Good luck! And happy birthday to your son!

  65. This is exactly what I’ve been looking for! A chocolate chip cupcake that has the texture of a chocolate chip cookie! Thank you!

  66. so delicious!

  67. So moist and tasty!

  68. I made these one afternoon and everyone loved them. I was almost embarrassed at how simple they were to make!

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