Chip Lover's Cupcakes Recipe
Chip Lover's Cupcakes Recipe photo by Taste of Home

Chip Lover's Cupcakes Recipe

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4.5 19 27
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Making chocolate chip cookies is a challenge with three teenagers who are always grabbing the dough to "sample." Their love of cookie dough inspired the recipe for these cupcakes that adults will enjoy, too. —Donna Scully, Middletown, Delaware
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:18 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 18 servings


  • 1 package white cake mix (regular size)
  • 1/4 cup butter, softened
  • 1/4 cup packed brown sugar
  • 2 tablespoons sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/4 cup miniature semisweet chocolate chips
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 4-1/2 cups confectioners' sugar
  • 4 tablespoons 2% milk, divided
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup baking cocoa
  • 18 miniature chocolate chip cookies


  1. Prepare cake batter according to package directions; set aside. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in flour and confectioners' sugar until blended. Fold in chocolate chips.
  2. Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter.
  3. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.
  5. Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen.
Originally published as Chip Lover's Cupcakes in Taste of Home April/May 2007, p31

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Reviewed Feb. 20, 2012

"Excellent and so easy. My teens made these for a friend's birthday and they looked like they'd come from a fancy bake shop! Our cookies sank to the bottom we didn't read comments about freezing cookie dough first...might try that, might not, I like the little crisp nugget of cookie dough at the bottom. We used all butter in the frosting too."

Reviewed Dec. 6, 2010

"I read the previous reviews so as to not have any mishaps. I froze the dough bites first, and used the foil cupcake liners. I didn't get very adventurous in making the frosting either (used canned), but I must say these are delicious! I ate one directly out of the oven and they are so fabulous! I also decorated mine w/ pretty sprinkles and such, as it's the holiday season. Yum!"

Reviewed Jun. 27, 2010

"Delicious and Gorgeous! I actually got 2 dozen from this recipe. Next time, I'll double the icing recipe because that's my favorite part."

Reviewed Apr. 25, 2010

"I would appreciate Donna adding to her recipe the secret to keeping the cookie dough in the middle of the cupcake. Mine sank to the bottom and stuck (as I see happened to others as well.) This made the cupcakes no better than what they ended up being - cupcakes from a packaged cake mix!"

Reviewed Mar. 20, 2010

"These cupcakes were simple and amazing! I noticed that most everyone who commented said they struggled because the cookie dough sinks to the bottom. Yes it sinks to the bottom but oh well! Just think of that as your last treat and scrape it off the wrapper with your teeth :) One thing I did discover, because I used paper cucake liners and foil cupcake liners, is that the dough DID NOT sink to the bottom of the cupcakes that were in the foil liners. I didn't make any of the frosting but the cupcakes themselves were delicious."

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