Chocolate Chip Cupcake Recipe

So excited to make classic chocolate chip "yummy" cupcakes! Having time only to bake at the weekends, I've day dreamed about baking these all week!

The end result: absolutely scrummy and happy to say they lived up to my expectations :)

I made a dozen cupcakes to share but needless to say they only lasted about 2 minutes after taking this photo! Next time I will most definitely be making more!

CHOCOLATE CHIP CUPCAKES

{ MAKES 12 CUPCAKES }

INGREDIENTS  { FOR THE CUPCAKES }

110G (4OZ) UNSALTED BUTTER
75G (2½OZ) CASTER SUGAR
2 TBSP LIGHT BROWN SUGAR
2 LARGE EGGS
175G (6OZ) PLAIN FLOUR
1 TSP BAKING POWDER
PINCH OF SALT
120ML (4FLOZ) MILK
175G (6OZ) CHOCOLATE CHIPS

INSTRUCTIONS

1. Preheat oven to 190°C/Gas Mark 5 and line your muffin tin with paper cases.

2. Cream together both sugars and the butter in a mixing bowl until light and fluffy.

3. Beat the eggs and add to the creamed mixture.

4. Add the flour and baking powders with the pinch of salt until all incorporated (don't over mix). Stir in the milk.

5. Spoon half the mixture into your paper cases and sprinkle with chocolate chips before covering with the remaining mixture. Add another sprinkling of chocolate chips on top of each cupcake.

6. Bake for 25 minutes until golden brown. Place on a wire rack to cool.

INGREDIENTS  { FOR THE DECORATION }

ICING SUGAR

INSTRUCTIONS

1. Sift the icing sugar over your cupakes for a pretty finish.

NOTES: 

If you fill your cupcake cases three quarters full you should get 12 cupcakes. A good way to ensure you achieve consistency is to use an ice-cream scoop, the type with a lever.

Take my advice though... these cupcakes will go so fast you'll probably want to double up on your ingredients!

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