Chocolate Chip Cupcakes

Chocolate Chip Cupcake on a white surface

I’ve mentioned before that I’m not much of a “pretty dessert” maker. I lack the patience for intricate detail work or even for frosting a cake. When I make cupcakes, they are the ones without all the pretty frosting and such. I’m all about simple.

My latest simple cupcake comes from one of my favorite magazines, Southern Living. These little treats don’t really fall into the traditional cupcake category. The batter is much more like cookie dough than cake batter. Its consistency is much more toward scooping than pouring.

close-up view of a Chocolate Chip Cupcake

The flavor of the “cupcake” portion is reminiscent of a blondie. All that brown sugar is just wonderful. Then, that is topped with a chocolate and pecan combination that really pushes them over the edge to near perfection. There’s quite a bit of punch in these little guys. Of course, it may be hard for you to stop with just one.

close-up view of the topping on a Chocolate Chip Cupcake

Yield: 36 mini cupcakes

Chocolate Chip Cupcakes

Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes

Chocolate Chip Cupcakes are a great cupcake-cookie hybrid!

Chocolate Chip Cupcake on a white surface


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 cup (177g) miniature semisweet chocolate chips
  • 1/2 cup (60g) coarsely chopped pecans
  • 1/2 cup ( coarsely chopped pecans
  • 1/2 teaspoon vanilla extract
  • 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.

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Chocolate Chip Cupcakes

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