Out of the Box Chocolate Chip Cupcakes
Easy, adorable chocolate chip cupcakes are based on boxed cake mix, with extra ingredients that take the flavor to the next level.
USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick &amp; Quick Release Coating, Made in the USA from Aluminized Steel
Pyrex Glass Mixing Bowl Set
Wilton Industries Perfect Results Mega Cooling Rack
KitchenAid KSM180QHSD 100 Year Limited Edition Queen of Hearts Stand Mixer, Passion Red
DI ORO Seamless Series 4-Piece Silicone Spatula Set - 600°F Heat-Resistant Pro-Grade Rubber Spatulas - Spoonula, Large Spatula, Small/Mini Spatula, and Jar Spatula - Kitchen Utensil Set (Red)
Bakers Joy Cake Pan Spray 2 Pack
Pridebit Cupcake Decorating Tips Extra Large Piping Icing Tips
Measuring Cups and Magnetic Measuring Spoons Set
For the cupcakes:
box vanilla cake mix
8 tablespoons melted butter
For the frosting:
8 tablespoons butter, room temperature
butter vanilla bakery emulsion
or substitute vanilla extract
heavy cream or whipping cream
Mini chocolate chips
Mini chocolate chip cookies
Place oven rack in the center position, and preheat oven to 350 degrees.
Place cupcake papers in the cups of a standard 12-cup muffin pan.
In a large mixing bowl or stand mixer, place the cake mix, buttermilk, melted butter and eggs.
Using the stand mixer or a hand-held electric mixer, beat the batter on medium speed for one minute. Scrape down the sides of the bowl with a spatula.
Beat the batter for 2 more minutes on medium speed until fluffy.
Divide the batter among the 12 cupcake cups, about 3 tablespoons batter per cup. (An ice cream scoop works well for this.) The cups should be about 2/3 full.
Bake the cupcakes for 14-17 minutes, until they spring back when touched lightly with your finger.
Let the cupcakes cool for 5 minutes, then transfer to a cooling rack. Allow to cool completely.
Meanwhile, make the buttercream frosting. Place the butter in a large mixing bowl or the bowl of a stand mixer. Beat butter on medium speed about 1 minute until smooth.
Add 1 cup of powdered sugar, and beat until combined. Repeat with 1 more cup.
Add bakery emulsion and heavy whipping cream and beat until combined.
Add the remaining powdered sugar, one cup at a time, beating until combined after each addition.
Beat for about one additional minute, until frosting is smooth, thick, and fluffy.
Using a pastry bag fitted with a jumbo cupcake tip, top each cupcake with a swirl of frosting.
Sprinkle each cupcake with mini chocolate chips, and top with a mini chocolate chip cookie.
14g fat, 51g carbohydrate, 3g protein