Choc Chip Cupcakes
A delicious easy to make recipe for Chocolate Chip Cupcakes.
Equipment
- Weighing scales
- Measuring spoons
- Mixing Bowl
- Whisk
- Teaspoons to scoop mixture into cupcakes
- Spatula or Wooden Spoon
- Piping Bag and Nozzle
- Cupcake Cases
Ingredients
For Cupcakes
- 175 g Caster Sugar
- 175 g Self Raising Flour sifted
- 3 Eggs Large
- ½ tsp Vanilla Extract
- 170 g Dark Chocolate Chips
- ½ tsp Baking Power
For Toppings
- 600 g Icing Sugar sifted
- 300 g Unsalted Butter
- 50 g Dark Cocoa Powder
- 1 tsp Vanilla Extract
- A little milk if needed to loosen the mixture
Instructions
- Preheat oven to 180 °C | 160 °C fan | Gas 4.
- Line your baking tray with cupcake cases ready.
- Then add in the self-raising flour, eggs, baking powder andvanilla extract until well combined.
- Pour the dark chocolate chips into the mix and stir them in using a spatula or wooden spoon.
- Spoon the cake mixture into the cupcake cases so they are nearly full to the top.
- Pop them in the oven for 20 to 25 minutes or until they arecooked through, test by using a skewer.
- When cooked take them out of the oven and place them onto awire rack to cool before you add the topping.
- To make the topping you place the icing sugar and unsalted butter into a bowl and whisk.
- Next add in the dark cocoa powder, and vanilla extract, beating them together using a whisk until smooth and fully mixed.
- Once the cupcakes are cool enough, pipe the chocolate buttercream onto the top of each cake.
Tips for This Recipe
The Buttercream topping should be thick enough to pipe onto the cupcakes, but if you find the mixture is too thick you can add a little milk to make it looser, just make sure not to runny or otherwise it won’t sit well on the cupcakes.