These Chocolate Chip Cupcakes have been voted the easiest and yummiest cupcakes ever! A perfect vanilla base topped with a basic buttercream icing!
We all know that vanilla and chocolate are a match made in sugary goodness heaven. It really is pretty hard to beat that classic combination. And so these Easy Chocolate Chip Cupcakes are sure to be a total winner. They’re made from my favourite vanilla cupcake recipe – which is honestly the easiest yummiest thing ever, with a sprinkling of chocolate chips through the mixture, topped with a basic vanilla buttercream… and more chocolate chips (of course).
You can make these chocolate chip cupcakes with normal sized choc bits, or you can buy the cute mini ones (they’re lots of fun too!). OR if you’re feeling totally wild (hehehe or as wild as cupcake making can get), you can always substitute the chocolate chips for Smarties or M&Ms. Nobody’s ever turned their nose up at a bright cupcake, right!?
Anyway, I’ve been making this recipe for years and it’s always a winner. The basic vanilla cupcake recipe is so deliciously moist and soft – the perfect base for adding in those yummy chocolate chips.
This time I decided to make a basic vanilla buttercream for the icing, as I wanted the chocolate chips to be ‘the star of the show’ – so to speak!! But, I must say, that if you’re a chocoholic, then a delicious chocolate buttercream or frosted ganache may be more your thing.
Ooh and one little sneaky side note – I’ve included the ‘normal’ amount of chocolate chips in the recipe below, but you guys totally know that I added in a few extra right… there’s no secrets around here! And yep, in full disclosure, a lot of chocolate chips were consumed during the making of these cupcakes. Just sayin’.
Once you’ve made the cupcakes and they’ve cooled completely, pop them into an airtight container until you need them. Like all cupcakes, they’re best served on the day that you make them or the following day, but you can always freeze them in an airtight container if you’re making them ahead of time.
Oooh and because I just know I’m going to get asked this question (so I’m getting in first!!!), I bought the cute little cupcake cases and animal picks from Spotlight. They were only a couple of dollars for a pack of 8 animals. You can check out the online store here. (Please note: this isn’t a sponsored link – just me sharing where I bought them from!!!).
So tell me, what’s your favourite cupcake flavour? Are you a plain simple vanilla fan? Or are you a chocoholic who adds in a few extra chocolate chips here and there?
Easy Chocolate Chip Cupcakes
Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar
- pinch of salt
- 1 tsp vanilla extract
- 4 eggs
- 200 g self raising flour
- 1 cup chocolate chips extra for decorating
For the buttercream frosting
- 185 g butter softened
- 2 1/4 cups icing sugar
- 2 tbs milk
- 1 tsp vanilla extract
Instructions
Conventional Method
- Preheat oven to 175 degrees celsius (fan-forced). Place cupcake cases into the holes of two 12-hole muffin trays.
- Place the butter, caster sugar, salt and vanilla extract into a bowl.
- Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
- Add the eggs to a separate bowl and beat together lightly.
- Slowly add the egg mixture to the butter mixture while continuing to beat.
- When all of the egg mixture has been completely combined with the butter mixture, sift in the self raising flour, add the chocolate chips, and stir with a spoon until just combined (don't over combine).
- Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
- Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre (if you're making mini cupcakes, reduce the cooking time slightly).
- Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
- To make the buttercream frosting, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
- Slowly add the icing sugar mixture, milk and vanilla extract and continue to beat until smooth and creamy.
- Ice cupcakes when they have completely cooled and sprinkle with extra chocolate chips.
Thermomix Method
- Preheat oven to 175 degrees celsius (fan-forced). Place cupcake cases into the holes of two 12-hole muffin trays.
- Place sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.
- Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
- Stir through the chocolate chips.
- Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
- Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre (if you're making mini cupcakes, they will need slightly less cooking time).
- Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
- To make the buttercream frosting, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.
- Add the butter, milk and vanilla extract to the bowl.Mix for 30 seconds on Speed 4.
- Spread icing over cooled cupcakes and sprinkle with extra chocolate chips.
Nutrition
Cupcakes with no boring bits! What’s not to love?!
These look gorgeous AnythingGoes
Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that is going on now! Hope to see you there! 🙂
Cathy
Oh fabulous!
Cupcakes and chocolate bits sound like a perfect cupcake. Thanks for sharing your recipe at the #AnythingGoes Link Party.