Easy 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
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 200 g unsalted butter softened
- 200 g (1 cup) caster sugar
- pinch of salt
- 1 tsp vanilla extract
- 4 eggs
- 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 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 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 your flour - adding too much flour will result in heavy cupcakes. The easiest way to measure correctly is to use a knife to level the flour and ensure you have just enough.
- Variations in the mix - you can make these cupcakes with regular baking chips or choc bits, or you can buy the cute mini ones (they are lots of fun too!). Or, you can substitute chocolate chips for Smarties or M&Ms (regular or mini) for a little colour.
- Variations in the topping - in place of the buttercream frosting you can add any type of icing that you like. And you can be creative in the toppings that you add, for example; mini M&Ms, choc pieces, chopped chocolate bars, sprinkles/Funfetti, mini Oreo cookies or your favourite treats.
- Baking time - cupcake cases/liners come in slightly different sizes and everyone’s oven is slightly different. Keep a close eye on the cupcakes and take them out as soon as they are ready to prevent drying and browning around the edges. They are ready when a toothpick inserted into the centre comes out clean.
- Storing - once the baked cupcakes have cooled completely, place them into an airtight container until you need them. Like all cupcakes, they are best eaten on the day that they are made, however they can be stored at room temperature for around 2 days, or in the fridge for 3-4 days. If they are stored in the fridge, they should come back to room temperature before eating. Butter-based cakes should warm up a bit before eating.
- Freezing - these cupcakes can be frozen for up to 3 months (2 months if frosted) in an airtight container. While they can be frozen frosted or un-frosted, I recommend adding fresh frosting to the cupcakes when you want to serve them. To thaw, leave them in the fridge (in a container) overnight, or sit them on the countertop for around 1 hour.
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