Chocolate Chip Cupcakes

Easy Chocolate Chip Cupcakes

The easiest and yummiest chocolate chip cupcakes!
5 from 2 votes
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Course: sweet
Cuisine: cakes and cupcakes
Keyword: Chocolate Chip Cupcakes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 small cupcakes
Calories: 271kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

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

Calories: 271kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 73mg | Potassium: 24mg | Fiber: 1g | Sugar: 24g | Vitamin A: 455IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg