Chocolate Chip Cupcakes
What do you get when you cross a chocolate chip cookie with perfectly soft and fluffy vanilla cupcakes? These delicious chocolate chip cupcakes!
These are great for a quick afternoon treat, for packing into school lunchboxes or even for kids birthday parties.
Why you will love this recipe
- Just like a chocolate chip cookie but in the form of a cupcake. You cannot go wrong with the sweet simplicity of a chocolate chip cookie. Such a classic and easy to like flavor. These cupcakes are bound to become a family favorite.
- Also like chocolate chip cookies this recipe is versatile. This recipe has the same base as my jam filled cupcake and it is a really simple but delicious cupcake base. Swap out the chocolate chips for mini m&ms, your favorite chocolate bar or any other tasty fillings that you might like.
- Perfect lunchbox filler. With no need for icings or any toppings you can bake up a batch of these last minute and have them ready to lunchboxes with ease.
- These cupcakes come out perfect every time. Not only are they super soft and light but they also have an amazingly delicate crumb and a delicious flavor. With a simple to follow recipe these are an easy and reliable cupcake that everyone will love.
Ingredients
Chocolate chips – You can use either the small chocolate chips or roughly diced chocolate. I prefer dark chocolate for the classic chocolate chip cookie flavor but you could use any chocolate that you like for these cupcakes.
Butter – Use salted butter. Make sure your butter is very soft before starting. This recipe will work with a dairy free margarine, just make sure to add a bit of salt to make up for the difference.
Icing sugar – This keeps your cupcakes super soft and light while adding a good amount of sweetness.
Eggs – One whole egg and one egg white I like to store excess egg whites in the freezer when making homemade ice cream so this is a great way to use one of them up.
Essences – Vanilla and almond essences give these cupcakes a wonderful flavor.
Cream – Cream adds a little more richness to these cupcakes. You could use yogurt or coconut cream in its place if you like.
Milk – Whole milk or light milk will work well for this recipe. You can also use a dairy free alternative like soy or oat milk.
Flour – Plain white all purpose flour.
Cornflour – This helps keep the crumb of your cupcakes super light and fluffy.
Baking powder – To help your cupcakes rise.
Tips and tricks
Someone in your house is not a chocolate chip fan? I usually split the cupcake batter in half and make half a batch of chocolate chip cupcakes and half a batch of jam drops for my oldest who prefers these jam drop cupcakes. Another option is to roughly dice up a few rows of your favorite chocolate bar. Sprinkle 1/3 cup through the batter and sprinkle the rest over the tops of the cupcakes before baking.
Do not overfull your cases. These cupcakes do rise when baking so make sure that you have not fulled your cupcake cases to more than 3/4 fill.
Storing your chocolate chip cupcakes. Store in a sealed container at room temperature for up to 5 days.
Chocolate Chip Cupcakes
Ingredients
Method
- Line 18 holes of 2 muffin trays with cupcake cases
- Preheat your oven to 160 degrees (fan bake)
- In a large bowl combine together the butter and sugar. Mix until smooth and well combined
- Add in the eggs and the essences, then mix together well.
- Add in the cream, milk, flour, cornflour, baking powder and 1/3 cup of chocolate chips. Gently fold the ingredients until everything has just combined.
- Spoon the chocolate chip cupcake batter into your prepared cupcake cases so that they are 3/4 fill.
- Sprinkle the remaining chocolate chips onto the surface of your cupcakes before placing the trays into the oven.
- Bake in your preheated oven for 18 minutes or until the cupcakes are golden and fully baked through.
- No need for any icing or decorations, serve your cupcakes once they have cooled.
Notes
Thank you so much for taking the time to read through my chocolate chip cupcakes recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
