Chocolate Chip Cupcakes
These classic chocolate chip cupcakes have been voted the easiest and yummiest cupcakes ever! A simple vanilla cupcake base is dotted with decadent chocolate chips and topped with a smooth vanilla buttercream frosting.
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Servings: 24 small cupcakes
Calories: 271kcal
Cost: $5
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 200 g unsalted butter softened
- 200 g (1 cup) caster sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 4 eggs room temperature
- 200 g (1 ½ cup) self raising flour
- 1 cup chocolate chips extra for decorating
For the buttercream frosting
- 185 g butter softened
- 300 g (2 ¼ cups) icing sugar mixture
- 2 tbs milk
- 1 teaspoon 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 one at a time and beat through.
- Sift in the self-raising flour, add the chocolate chips, and stir with a spoon until just combined (don't over mix).
- Place the cupcake mixture into the cupcake cases - filling them to ⅔ full.
- Bake in the oven for 12-15 minutes or until golden and 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.
- Spread buttercream frosting over 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 ⅔ full.
- Bake in the oven for 12-15 minutes or until golden and 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 mixture 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 buttercream frosting over cupcakes when they have completely cooled and sprinkle with extra chocolate chips.
Notes
RECIPE NOTES & TIPS:
- Measure flour properly – Too much flour = dense cupcakes.
- Don’t overmix once dry ingredients are added — overbeating = tough cupcakes.
- Keep chips from sinking by briefly tossing in a teaspoon of flour before folding in.
- Room temperature ingredients blend more evenly for better rise.
- Bake until just done — when a toothpick comes out with a few crumbs, they’re ready.
- Storage – Store unfrosted in an airtight container at room temp for 2–3 days, or in the fridge 3–4 days.
- Freezing – Freeze cupcakes unfrosted up to 3 months (frosted up to 2 months). Thaw then add fresh frosting for best results.
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
