Hi lovelies! Get ready to whip up some pure chocolatey goodness with these Classic Chocolate Chip Cupcakes! Soft, fluffy cupcakes packed with yummy chocolate chips in every single bite — they’re the ultimate crowd-pleaser for kids and adults alike. Whether you’re baking for a birthday, a school bake sale, or just because you deserve a treat, these little beauties will have everyone smiling from the very first bite.
Here's how to make:
Turn your oven on to 180°C and warm for around ten minutes. While this is warming pop your 12 cupcake cases into the muffin tins.
Cream the butter and sugar:
In your mixing bowl, beat the 150g softened butter and 150g caster sugar together until it’s pale, fluffy and creamy. This usually takes 2–3 minutes with an electric mixer or a good 5 minutes by hand. It’s the secret to light cupcakes!
Add the eggs:
Crack in the medium eggs one at a time, beating quickly after each addition. If it looks a bit lumpy, don’t worry it will come together.
Fold in the dry ingredients:
Sift in the 150g self-raising flour (or just tip it in gently). Using a spatula or wooden spoon, gently fold everything together until you can’t see any dry flour. Try not to over-mix as we want to keep those cupcakes nice and airy!
Now add the tablespoon of milk and lightly mix in.
Add the chocolate chips:
Gently stir in some of the chocolate chips. Save a small handful to sprinkle on top if you want extra chocolatey goodness on the surface.
Fill the cases:
Divide the mixture evenly between the 12 cupcake cases, they should be around two-thirds full. I use one medium ice cream scoop per cupcake case.
Sprinkle the remaining choc chips on the top of the batter.
Bake:
Place the tin on the centre shelf of your preheated oven and bake for about 17½ minutes. The cupcakes should be golden on top and spring back when you gently press the centre. If they need a tiny bit longer, add an extra minute.
Cool:
Remove from the oven and leave to cool for a minute or so, then carefully lift them out and place on a wire rack to cool completely.
And there you have it, classic choc chip cupcakes, delicious slightly warm or with a cup of tea.
I hope you've enjoyed the tutorial.
So all that's left to say is, Happy baking and enjoy!
Here's how to make:
Ingredients (Makes 12 delicious Cupcakes)
- 150g unsalted butter, softened to room temperature or just use spreadable
- 150g caster sugar
- 3 medium eggs
- 150g self-raising flour
- 100g chocolate chips (milk, dark or a mix, your choice, I used dark)
- 1 tablespoon milk
Equipment
- 12 cupcake cases
- Muffin tins
- Mixing bowl
- Wooden spoon or electric hand mixer (hand mixer makes it easier but a spoon works great too)
- Measuring scales and spoons
- Spatula for scraping the bowl
- Wire rack (or just a clean grill tray works)
Success Tips from the HelpMeBake Kitchen
- Room-temperature butter and eggs are key for a smooth batter so take them out of the fridge 30 – 60 minutes before you start.
- Don’t open the oven door for the first 15 minutes or they might sink!
- Want them extra tall and domed? Fill the cases just over two-thirds full and resist peeking.
- Chocolate chips sinking? Toss them in a teaspoon of flour before adding to the batter.
- For a fun twist, try white chocolate chips or add a teaspoon of vanilla extract if you have some.
Method – Step by Step Instructions (Super Easy!)
Preheat your oven:Turn your oven on to 180°C and warm for around ten minutes. While this is warming pop your 12 cupcake cases into the muffin tins.
Cream the butter and sugar:
In your mixing bowl, beat the 150g softened butter and 150g caster sugar together until it’s pale, fluffy and creamy. This usually takes 2–3 minutes with an electric mixer or a good 5 minutes by hand. It’s the secret to light cupcakes!
Add the eggs:
Crack in the medium eggs one at a time, beating quickly after each addition. If it looks a bit lumpy, don’t worry it will come together.
Fold in the dry ingredients:
Sift in the 150g self-raising flour (or just tip it in gently). Using a spatula or wooden spoon, gently fold everything together until you can’t see any dry flour. Try not to over-mix as we want to keep those cupcakes nice and airy!
Now add the tablespoon of milk and lightly mix in.
Add the chocolate chips:
Gently stir in some of the chocolate chips. Save a small handful to sprinkle on top if you want extra chocolatey goodness on the surface.
Fill the cases:
Divide the mixture evenly between the 12 cupcake cases, they should be around two-thirds full. I use one medium ice cream scoop per cupcake case.
Sprinkle the remaining choc chips on the top of the batter.
Bake:
Place the tin on the centre shelf of your preheated oven and bake for about 17½ minutes. The cupcakes should be golden on top and spring back when you gently press the centre. If they need a tiny bit longer, add an extra minute.
Cool:
Remove from the oven and leave to cool for a minute or so, then carefully lift them out and place on a wire rack to cool completely.
Storage
Once completely cool, store your Chocolate Chip Cupcakes in an airtight container at room temperature for up to 3 days. They also freeze brilliantly (unfrosted) for up to 2 months — just defrost at room temp when you need a quick treat!And there you have it, classic choc chip cupcakes, delicious slightly warm or with a cup of tea.
I hope you've enjoyed the tutorial.
So all that's left to say is, Happy baking and enjoy!
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