Chocolate Chip Cupcakes!

These cupcakes are so delicious and fudgy! They are made with a doctored up brownie mix which makes them so quick and easy to make. They have a brownie-like texture, but a little softer. I would say they are a cross between a brownie and a cupcake. The frosting is so much better than a regular cream cheese frosting due to the addition of the mascarpone cheese. It does not really add much flavor, but it gives the frosting a lighter texture.

The Cast of Characters

Preheat oven to 350 degrees. Line a 12 cup pan with 12 cupcake liners. Spray them generously with non-stick cooking spray. This ensures that the wrappers will peel off of the cupcakes easily after they are baked.

Coat the mini chocolate chips with 1-2 tablespoons of brownie mix. This keeps them from sinking to the bottom of the cupcakes. Set aside.

*TIP: I use this same technique for blueberry muffins to keep them from sinking. I just coat the blueberries with a little flour and no sinking to the bottom!*

In a large bowl, mix the remaining brownie mix, eggs, water, and oil.

Stir until combined with no large lumps. The batter will be fudgy and thick.

Add the chocolate chips to the batter.

Fold the chocolate chips into the batter until just combined.

Spoon batter into 12 cupcake liners.

*TIP: Use an ice cream scoop to spoon batter. It makes it easy and saves you from getting batter everywhere.*

This is my idea of chocolate heaven!

Bake cupcakes for 25-30 minutes until a toothpick in the center comes out with fudgy crumbs, but not wet batter.

Allow cupcakes to cool completely on a wire rack before frosting.

While the cupcakes are cooling, prepare the frosting.

Combine cream cheese, mascarpone cheese, and confectioner’s sugar in a bowl and beat, using either a stand mixer or an electric mixer, until smooth and creamy.

Creamy and delicious!

Frost cooled cupcakes and garnish with a few mini chocolate chips.

Store cupcakes in the fridge, but serve them at room temperature. That’s if you don’t eat all of these yummy cupcakes before you even get a chance to serve them.

Print Recipe

Chocolate Chip Cupcakes!

Course

Dessert

Prep Time

20 minutes

Cook Time

25-30 minutes

Servings

Ingredients

• 1 cup Mini chocolate chips plus extra for garnish
• 1 box Brownie mix
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup water
• 4 ounces Cream cheese room temperature
• 4 ounces Mascarpone cheese room temperature
• 3 cups confectioners' sugar

Course Dessert Prep Time 20 minutes Cook Time 25-30 minutes Servings Ingredients 1 cup Mini chocolate chips plus extra for garnish 1 box Brownie mix 2 eggs 1/2 cup canola oil 1/4 cup water 4 ounces Cream cheese room temperature 4 ounces Mascarpone cheese room temperature 3 cups confectioners' sugar

Instructions

1. Preheat oven to 350 degrees.
2. Place cupcake liners in a 12 cup muffin pan and spray them generously with non-stick cooking spray.
3. Combine chocolate chips with 1-2 tablespoons of brownie mix and stir to coat.
4. In a large bowl, combine the rest of the brownie mix, eggs, oil, and water.
5. Stir until well blended with no large lumps.
6. Fold in chocolate chips.
7. Spoon batter into prepared pan.
8. Bake 25-30 minutes until toothpick in center comes out with fudgy crumbs but not wet batter.
9. Cool completely on a cooling rack.
10. To prepare frosting: mix cream cheese, mascarpone cheese, and confectioner's sugar, either with a hand mixer or in a stand mixer, until smooth and fluffy.
11. Frost cupcakes and garnish with a few mini chocolate chips.
12. Cupcakes should be stored in the fridge but served at room temperature.
13. Enjoy!

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Happy Eating!!