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  • Writer's pictureLisa Nell

Chocolate Chip Cupcakes

Anything with chocolate gets a yes from me. These cupcakes are so delicious because the chocolate chips get all melty inside.

For this recipe you will need two muffin tins and 20-24 cupcake cakes. Once baked (and pre-iced) you can freeze the cupcakes for up to a month if this is too many cupcakes. Store them in an airtight container.

Pre-heat your oven to 160ºC fan.

Ingredients: For the cupcakes

350g Plain Flour

370g White Caster Sugar

60g Cocoa Powder

1 tsp Bicarbonate of Soda

1/2 tsp Salt

150g Chocolate Chips

240ml Black Coffee (cooled)

210ml Vegetable Oil

240ml Buttermilk (or same quantity milk with juice of 1/2 lemon)

3 Large Eggs

For the frosting

300g Unsalted Butter

540g Icing Sugar (sieved)

4 tbsp Milk

180g Chocolate (melted)

How I make my chocolate chip cupcakes:

  • First, line your muffin trays with your cupcake cases and pre-heat your oven to 160ºC fan.

  • Then, make the cupcakes. Sieve together the dry ingredients (flour, caster sugar, cocoa, bicarb and salt).

  • Add in the chocolate chips and mix.

  • In a separate bowl, mix together the wet ingredients (coffee, oil, buttermilk and eggs).

  • Add the dry ingredients to the wet and mix well. Transfer the mixture into a jug so you can pour it into the cases.

  • While you want to try to get equal amounts of mixture in each case for even baking, this isn't Bake Off so you won't be judged on evenness! However, try to fill no more than two thirds full.

  • When baked, leave to cool on a wire rack.

  • Now make the buttercream. Melt your chocolate and allow it to cool.

  • Whip the butter until soft and fluffy. Then slowly beat in half of the icing sugar. When fully incorporated, add in the rest of the icing sugar, then the milk. Finally add in the chocolate. Mix well.

  • If you wanted to be decadent you could add in a few tablespoons of Hazelnut Cream for a silky finish.

  • Transfer the buttercream into a piping bag with the nozzle of your choice. If you don't have piping tools, simply use a spatula or knife to work your buttercream onto the cooled cupcakes.

  • TIP: One of my favourite spatula techniques is the Primrose Bakery swirl. Do give it a go!

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