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chocolate chip cupcakes

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.
Course Desserts
Cuisine Baking
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 24 cupcakes
Calories 343kcal


  • USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & 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:

  • 1 box vanilla cake mix
  • 1 cup buttermilk
  • 1 stick 8 tablespoons melted butter
  • 3 large eggs
  • 1 cup chocolate chips

For the frosting:

  • 1 stick 8 tablespoons butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon butter vanilla bakery emulsion or substitute vanilla extract
  • 2 tablespoons heavy cream or whipping cream
  • Mini chocolate chips for decorating
  • Mini chocolate chip cookies for decorating


  • 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