Chocolate chip cupcakes are a classic, delicious delight that can brighten your day or sweeten any get-together.
These chocolate chip fairy cakes are the perfect solution for those who lack experience or confidence with frosting but still want to make delicious cupcakes that everyone will enjoy.
With this foolproof recipe, baking these cupcakes is easy, enjoyable, and a surefire way to impress your friends and family. It’s so easy you can get the children to bake with you.
Unlike many cupcake recipes that require elaborate frosting techniques, this recipe can be made without using buttercream, frosting, or piping bags.
Follow along to indulge in the perfect blend of fluffy cake and chocolate chips, and don’t miss our tips, tricks, and serving suggestions to create melt-in-your-mouth cupcakes.
Check out our video on how to make these easy choc chip cupcakes.
Reading further, you can find all the tips for making vanilla chocolate chip cupcakes.
Here are the essential ingredients to make this UK recipe of chocolate chip cupcakes. The measurements are on the recipe card at the bottom of this page.
The eggs are a vital ingredient for this recipe as they help with binding and adding structure.
Although I have given measurements for this easy chocolate chip fairy cake recipe, I recommend weighing two large eggs with the shell first. Then weigh the butter, sugar and flour to match the egg for the perfect cake mix consistency!
This recipe uses white caster sugar; it has fine granules that cream well with butter.
Golden caster sugar is a suitable substitute that can be used in this recipe. It gives a unique subtle caramel flavour to the vanilla cupcakes.
Granulated sugar can be used instead for an even more traditional cupcake.
Unsalted butter or margarine should be used in this chocolate chip cupcake recipe as it balances out the sweetness in the cupcakes.
Always allow the butter to come to room temperature by removing it from the fridge for at least an hour before baking. You can buy soft margarine, which can be used straight from the refrigerator.
Butter Alternative Stork
An alternative to butter that I love to use in my cake recipes is stork. It helps to make the cupcakes deliciously moist and fluffy. Use an equal amount as you would butter.
Self Raising Flour
We use self-raising flour for this recipe to create the best cupcakes with a light and fluffy texture, thanks to the added raising agent.
Substitute for Self Raising
The cupcake batter can be made using plain flour (all-purpose flour). But add one teaspoon of baking powder for every 75g of plain flour.
Vanilla extract adds a subtle but delicious flavour to the cupcakes. You can use any flavouring you like.
Chocolate chips are the star of this recipe. They add a delicious sweetness and create an indulgent finish.
I like regular-sized milk chocolate chips, but you can also use mini choc chips or giant chocolate chips instead.
Also, adjust the variety of chocolate chips used to suit the whole family taste preference. White, milk or dark chocolate chips are all delicious additions.
You can make other variations of this recipe by adding even more chocolate chips or cocoa powder to make them extra chocolatey.
Double Chocolate Chip Cupcake
A double chocolate chip cupcake is a chocolate cupcake with even more chocolate for those with a sweet tooth.
To turn this recipe into double chocolate chip cupcakes, substitute 30g of flour with 30g of high-quality cocoa powder. There is no need to add the vanilla flavouring.
This will give your cupcakes an extra boost of chocolate flavour and a darker, richer colour. Make sure to sift the cocoa powder with the flour to ensure it’s evenly distributed throughout the batter.
Triple Chocolate Chip Cupcakes
For chocolate lovers who can’t get enough of that rich, decadent flavour. Take your chocolate chip cupcakes to the next level with a triple chocolate chip version.
Make the double chocolate chip cupcake recipe as above, But why stop at just one type of chocolate chip?
Add a mixture of milk, dark and white chocolate chips into the batter, stirring until evenly distributed. This will result in chocolate goodness throughout each cupcake.
Continue reading or jump to instructions for making these delicious chocolate chip cupcakes.Jump to Recipe to get started now
Here are the kitchen tools and utensils you need to make this chocolate chip cupcakes recipe.
First and foremost, you’ll need one bowl to mix your cupcake batter in. A large bowl, big enough to comfortably hold all your ingredients and allow you to incorporate ingredients without creating a huge mess.
I recommend using a hand mixer or a stand mixer. However, you can do it by hand with a mixing spoon or whisk if you prefer a more manual approach.
You’ll also need a cupcake tin to hold 12 small cupcake paper liners. Look for fairy cake-sized liners. While making cupcakes without using liners is possible, using them will make the process much easier and ensure that your cupcakes look neat. After baking, you’ll also want a cocktail stick toothpick or skewer to test your cupcakes.
Finally, you’ll want a wire rack on hand for your cupcakes to cool once they come out of the oven.
Now that you have gathered all the ingredients, it’s time to make these easy chocolate chip cupcakes.
Preheat your Oven
Preheat your oven to 170°C fan | 190°C | 375°F | Gas Mark 5.
Prepare your Cupcake Tin
Line a 12-hole cupcake tin with paper cupcake cases (you want small ones, sometimes called fairy cake cases), not large muffin cases.
To keep the cupcake cases steady during filling, I recommend greasing the bottom of the tin with a dap of butter.
Cream Butter and Sugar
Using an electric mixer, cream the unsalted butter and sugar with a paddle attachment (or whisk if hand-held mixer) until light and creamy. This will take about 4 minutes at medium speed.
You can stir the butter and sugar mixture by hand in a large mixing bowl, but it will take longer.
Add the Eggs and Vanilla Extract
One at a time beat the eggs and the vanilla extract until thoroughly combined. This will take about 2 minutes at medium speed.
Don’t worry if the mixture looks a little curdled. It comes back together once the flour is added.
Fold in the Flour
Remove the mixing bowl from the mixer. Sift the self-raising flour in. Fold it in using a mixing spoon by hand. The mixture should be airy and light. (Do not overmix!)
When making cupcakes, it's important to get the batter just right. The consistency should be thick – not too thin or runny.
This consistency helps ensure that all chocolate chips make it into the cupcakes and don't settle on the bottom of the tin.
Mix in the Chocolate Chips
Reserve small paper liners worth of chocolate chips for garnishing the cupcakes later. Add the chocolate chips to the cupcake batter mixture.
Fill the Liners
Spoon the batter into the cupcake cases, filling each one over halfway. I use a heaped tablespoon measure and a smaller spoon to help get it out.
Then, if more mixture is left, add a little more to each.
Don't try to flatten the mixture. Once they go in the oven, the heat will spread the batter to fit the case.
Chocolate Chip Cupcake Topping
Now add the chocolate chips you reserved earlier onto the top of each cake.
Bake the cupcakes at 170℃ fan/ 190℃ / 375℉ /gas mark 5 for 20 minutes or until golden on top. Remove the baked cupcakes from the oven.
Test for Doneness
A simple test to see if the cupcakes are cooked, a cocktail stick/toothpick inserted into the mixture will come out clean.
Remember, the chocolate chips melt a little, so try to avoid hitting them. It’s the sponge you are checking.
They are ready to serve warm if you are not decorating the cupcakes! Making them perfect for those busy days when you don’t have much time to spend on fancy decorations.
Place the cupcakes on a cooling rack to cool completely if you plan on decorating them.
More Decorating Ideas
If you want to add a bit of flair to your cupcakes without a piping bag, there are plenty of easy ways to decorate them simply but attractively.
For example, try dusting the tops with a bit of icing sugar or cocoa powder for a simple yet elegant touch. Another idea is to use fresh fruit, such as sliced strawberries or raspberries, to create a colourful and healthy topping.
You can also use a bit of icing or chocolate buttercream frosting spread over with a spoon to help stick your favourite chocolates on top. Try smarties or maltesers! With so many easy decorating ideas to choose from, these chocolate chip cupcakes are sure to impress your guests!
We have a chocolate buttercream frosting recipe using cocoa powder, icing sugar and whole milk coming soon.
📖 Step by Step Recipe
Chocolate Chip Cupcakes Recipe
- 130 g Caster sugar
- 130 g Butter or Margarine Softened at room temperature
- 130 g Self-raising flour
- 2 large Eggs for best results weigh with shells should be 130g
- 1 teaspoon Vanilla Extract
- 100 g Chocolate Chips milk chocolate, dark chocolate, white chocolate chips or a mixture can be used.
- Preheat the oven to 170℃ fan/ 190℃ / 375℉ /gas mark 5Finger a smidge of butter in each cupcake hole in the tin to help hold the liner still.
- Cream 130 g Butter or Margarine and 130 g Caster sugar until pale and fluffy. For best results use a hand or stand mixer at medium speed for 4 minutes.
- Next add 1 teaspoon Vanilla Extract and 2 large Eggs one at a time, beating in between each addition. Mix for 2 minutes at medium speed
- Sift 130 g Self-raising flour into the large bowl, and fold in using a mixing spoon. Do not over mix.
- Reserve a small cupcake case of the 100 g Chocolate Chips for the top of each cupcake. Stir the rest into the mixture.
- Fill each liner to halfway with the cupcake mixture. I find a tablespoon helps scoop and teaspoon to push it out, works well.
- If you still have some mixture left share it out evenly between the cases.
- Add the reserved chocolate chips on top of the cake mixture before baking
- Cook at 170℃ fan/ 190℃ / 375℉ /gas mark 5 for 20 minutes.
- They should be golden on top.
- Check they are cooked through by inserting a toothpick/ cocktail stick through the sponge. It should come out clean. (unless it hits a melted chocolate chip!)
- Remove from tray on to a wire rack to cool.
- Serve as they are, or decorate how you wish.
Chocolate chip cupcakes are versatile treats for various occasions. Consider these serving ideas:
- Bring them to parties, BBQs, or enjoy them with your family on weekends.
- For a richer experience, serve with vanilla bean ice cream and chocolate sauce.
- Add buttercream frosting in creative designs to some or all of your cupcakes.
- Decorate with sprinkles or edible decorations for that extra touch of sweetness.
The classic British cupcake, aka fairy cake, or queen cakes has been a beloved delicacy for centuries.
British cupcake recipes date back to the 18th Century. These quaint and elegant treats gained their name from being measured by volume – using a “cup.”
Over time, they’ve evolved to include various flavours, textures, and toppings, with our chocolate chip cupcake recipe adding a decadent twist to one of Britain’s favourite teatime treats.
Proper storage is essential to maintain the freshness of your cooled cupcakes.
The ideal method is to store chocolate chip cupcakes in an airtight container at room temperature.
Kept this way, they can stay fresh for up to five days. You can also freeze the unfrosted cupcakes for up to three months, wrapping them tightly in plastic wrap or foil.
When ready to enjoy them, defrost them at room temperature and frost or dust them with icing sugar as desired!
There you have it - a delightfully easy chocolate chip cupcakes recipe that pays homage to a traditional UK recipe while providing a modern, indulgent taste. For another traditional British recipe check out our old fashioned bread pudding recipe.
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