Cupcake of the Month: Chip Lover’s Cupcakes

Cupcake of the month time is here once again!


With cuppy cakes, it’s all about the little details. While this recipe is super simple and can be put together rather quick, these cuppy cakes pack just the right amount of fun with a yummy surprise inside.

**drool* MMmmm tasty surprise inside.

Also, these cuppy cakes reminded me of the black bottomed cuppy cakes that I made awhile ago. Those were scrumptious too.

You may be wondering with the title of this blog post…”chip lover’s cupcakes” no, this isn’t a potato chip inspired or filled cuppy cake, you will see what kind of cuppy cakes these are. 🙂

First you’ll want to grab a white cake mix, or make your own from scratch.

Once that’s all mixed up, set it aside.

See, mine sitting aside? Good cake batter. That’s a nice cake batter.

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Next, you’ll want to make your filling.

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Then scoop some of the batter into prepared cupcake pans, then put a spoonful of the filling on top of that.

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Pop that into the oven. Let them cool and then put delicious frosting and small chocolate chippy cookies on top to make it all purdy and stuff.

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Oh my gosh, so good. So bad for the waistline. I have a feeling Mr. Newman might be bringing these to work to share with his co-workers. Teehehehehe.

You’ll find the printable recipe below 🙂 

Chip Lover's Cupcakes


    For the cupcakes
  • 1 white cake mix
  • 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
    For the frosting:
  • 1/2 cup butter, softened
  • 1/2 shortening
  • 4 1/2 cup confectioners' sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 18 miniature chocolate chip cookies


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.

Fill paper-lined muffin cups half full with cake batter.

Drop filling by tablespoonfuls into the center of each; cover with remaining batter.

Bake at 350 for 20-22 minutes or until a tooth pick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting:

In a large bowl, cream the butter, shortening and confectioners' sugar until smooth.

Beat 3 tablespoons milk and vanilla until creamy.

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[bctt tweet=”Come and see what this month’s cupcake of the month is..I’ll give you a hint…it has chocolate in it!”]


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25 comments on “Cupcake of the Month: Chip Lover’s Cupcakes

  1. These look delicious!! I love cupcakes and chocolate chip cookies, so this is the perfect combination of both. I’m pinning this one to make later for sure!

  2. Oh my goodness, Stephanie, these are right up my alley. I love chocolate chip cookies and anything using them or resembling them. My hips don’t though ha ha ha… I’ll also admit to asking for extra cookie dough in my DQ Blizzards…. yeah definitely need to try this one!

  3. Good Morning!! I wanted to let you know that your post has been selected as a Feature for the Welcome Home Wednesdays Link Party! Stop by this morning to see your post linked up and grab your Featured Button too! 🙂

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