Chocolate Chip Cupcakes
These homemade chocolate chip cupcakes combine the softness of a vanilla sponge with the rich taste of chocolate chips. Perfect for any occasion, they are quick and easy to make, bringing joy to home bakers of all skill levels.
Equipment
- 2 Large mixing bowls
- Electric mixer (hand-held or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- whisk
- Kitchen scale
- Muffin tin (12-cup standard or mini tin)
- Cupcake liners (standard or mini size)
- Wire rack
Ingredients
- Cupcake Batter
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 200 g 1 cup caster sugar
- 4 large free-range eggs
- 200 g unsalted butter softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups dark chocolate chips or 1 cup milk chocolate chips/mini chocolate chips
- Optional Add-Ins
- 1/2 cup chopped nuts walnuts or pecans
- 1 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 1/2 teaspoon espresso powder
- 1/2 cup salted caramel pieces
Instructions
- Preparing the Batter
- Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, use an electric mixer to cream the butter and caster sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips (and any optional add-ins).
- Fill each cupcake liner 2/3 full with the batter.
- Baking the Cupcakes
- Bake in the preheated oven for 12-18 minutes.
- Check for doneness by inserting a toothpick; it should come out clean with just a few crumbs.
- Remove cupcakes from the oven and let them cool in the tin for 5 minutes.
- Transfer to a wire rack to cool completely before serving or decorating.