Hello Chocolate Chip Cupcakes
These Chocolate Chip Cupcakes are incredibly easy and quick to make — seriously, they’re fuss-free and delicious. With a bake time of about 15–20 minutes, they’re perfect when you want a fast homemade treat.
They’re ideal for getting kids involved in the kitchen: simple steps, quick results and plenty of fun decorating options.
Heart shaped Choc Chip cupcakes!
If you want to make these cupcakes special, you can shape them into hearts — great for Valentine’s Day or just to surprise someone. To do this, place a small ball of foil between the cupcake case and the tin to create a heart-shaped cavity, then fill and bake as normal. It’s a simple trick that adds a lovely touch.
Kids Cooking – get the kids making these Chocolate Chip Cupcakes!
Everyone loves these — from little kids to the not-so-little ones. They’re straightforward for children to help with: measuring, mixing and decorating. If you prefer a lighter option, you can skip the butter icing, but really, who would want to?
If you like these, you might also enjoy the Easy Little Lemon Cupcakes — a fresh alternative for cupcake fans.
Cupcakes or muffins, what’s the difference?
If you enjoy these, check out Lemon & Blueberry Muffins as another baking idea. Muffins are typically larger and more substantial than small cupcakes and make a great grab-and-go snack.
Cupcake Definition
A cupcake is traditionally defined as a small cake made to serve one person, usually baked in a small paper or aluminum cup. Like larger cakes, cupcakes can be finished with icing and decorated with fruit, candy or other toppings.
If you try the recipe, please leave a comment — feedback is always appreciated. Say hello to cupcakes and enjoy!
Thanks Cx
Chocolate Chip Cupcakes – Hello!
10
20
30
12
497kcal
Ingredients
- 200 g Butter softened
- 200 g Caster Sugar
- 4 Free-Range Eggs beaten
- 1/2 Vanilla pod or 1/2 tsp vanilla essence
- 200 g Self-Raising Flour
- 200 g Chocolate chips milk or plain, or chop good quality chocolate into chunks
- Butter Icing
- 150 g Butter softened
- 300 g Icing sugar
- 1 Tablespoon Milk choc chips or mini chocchip cookies for decorating, cut in half
Instructions
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Preheat the oven to 190°C (170°C fan) / 375°F / Gas 5.
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Cream the softened butter and caster sugar together until light and fluffy. An electric mixer makes this easier.
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Add the beaten eggs slowly, stirring well to avoid curdling. If the mixture starts to split, add a couple of spoonfuls of flour and whisk in. Add the vanilla and mix.
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Fold in the self-raising flour gently with a wooden spoon, then fold through the chocolate chips or chunks.
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Spoon the batter to half-fill cupcake cases and bake for 15–20 minutes until golden and firm to the touch. Keep an eye on them as ovens vary.
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Remove from the oven and leave to cool completely before icing.
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Make the butter icing by creaming together the softened butter and icing sugar until smooth. Add a little milk, a teaspoon at a time, until you reach the desired consistency. An electric mixer helps here too.
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Pipe or spread the icing on top of the cooled cupcakes and decorate as you like. I used chocolate chips, half a mini cookie and a dusting of icing sugar.