Chocolate Chip Cupcake Recipe

Updated on July 19, 2017

Looking for a great cupcake recipe? These are easy little golden cupcakes filled with chocolate chips and smelling of vanilla—perfect for sharing!

3.3 stars from 105 ratings of Chocolate Chip Cupcakes

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Makes 8

There are lots and lots of fancy cakes out there but sometimes all you really want is a yummy little cake that smells of vanilla and tastes of chocolate to present piled high on a pretty cake dish to have with your coffee or tea and friends. Here is just the cupcake, it takes minutes to whisk together and 20-25 minutes to bake.

If my children will remember anything from their childhood it will probably be the smell of cakes or biscuits cooking in the oven and these are a particular favourite in our home, hopefully they'll end up being a favourite of yours.

As you can see from the list of the ingredients below one of the things that I love about these cupcakes is that the recipe is so easy to remember that I can do them from memory.


  • 100g / 3½oz Unsalted Butter, softened
  • 100g / 3½oz Caster Sugar
  • 100g / 3½oz Self Raising Flour
  • 100g / 3½oz Plain Chocolate Chips
  • 2 large Free Range Eggs
  • 1 teaspoon of Vanilla Extract


  1. Preparation is half the battle with baking, take the butter and eggs out of the fridge before you want to cook with them, you want the butter soft and everything to come to room temperature otherwise you won't get the cakes to rise as beautifully as they should.
  2. TIP: If you really don't have much time, crack the eggs into a bowl and whisk and they will start to warm up much quicker and when you turn your oven on to heat pop the butter in a ovenproof bowl and put it in the oven to warm up quickly, but keep an eye on it as you don't want it to turn into a liquid.
  3. Okay so once you are ready to begin start by pre-heating your oven to 190ºC / 375ºF / Gas mark 5.
  4. Place 8 paper baking cases into a muffin or cake tin. If you don't have one of these tins then use double-layered paper baking cases and place on a baking tray.
  5. Put the butter and sugar into a large bowl and whisk until the mixture is soft and creamy, you'll notice that the butter will change colour and become paler as you whisk it.
  6. Add the teaspoon of vanilla extract and whisk.
  7. Add one egg and whisk until fully incorporated (if you add them both at the same time I've been told that the cake mix can split/curdle - although I've never had that happen but let's live on the side of caution I'd hate for you to waste any food).
  8. Whisk in the second egg and once fully incorporated add in the flour and whisk until everything is smooth.
  9. And fold in the chocolate chips.
  10. Spoon the mixture into the paper cases, I recently saw the Barefoot Contessa using an ice cream scoop to do this as it stopped any mess and she got exactly the same amount in each paper case, but I get along with a large spoon which does the job perfectly.
  11. Now place the cupcakes into your oven and bake for 20-25 minutes until they are well risen and golden brown. If they are risen and golden brown before the 20-25 minutes are up then you've probably got a better oven than I have which trust me wouldn't be difficult.
  12. Once they are ready transfer them to a wire rack to cool.
  13. Now invite some of your favourite people to come round, make some tea or coffee, or for your younger visitors these cupcakes go really well with a glass of cold milk and now you can unwrap them and enjoy.

Happy baking!


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    • profile image

      stell amd hilda 3 years ago

      That was the easiest recipe to follow, yum! yum!.

    • profile image

      Cat 3 years ago

      I've included a link to you on my blog if you would like to look :)

    • Eileen Goodall profile image

      Eileen Goodall 3 years ago from Buckinghamshire, England

      That would be lovely, so glad you enjoyed them :)

    • profile image

      Cat 3 years ago

      I made these at the weekend and they were lovely. I decorated them for Easter. I would love to link to your recipe in my blog, would you be ok with this?

    • Eileen Goodall profile image

      Eileen Goodall 3 years ago from Buckinghamshire, England

      That all depends on how much you think they will each eat and how large you make your cookies, you could always double the recipe and remember cookie dough can always be frozen if you've made too much. I hope that helps.

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      Millan 4 years ago

      I'm making these for the first time but for a family of twelve. Can you please tell me by how much I should increase the grams for the ingredients? Thank you,

    • Eileen Goodall profile image

      Eileen Goodall 4 years ago from Buckinghamshire, England

      So glad you liked it :)

    • profile image

      Hannah 4 years ago

      Hi thank you fantastic recipe simple but really tasty made them with the little on great fun and not a lot of mess either !! Thanks again !!

    • profile image

      Linda c 4 years ago

      You shouldn't be putting your eggs in the fridge any way. Great recipe xx

    • profile image

      Taylah 4 years ago

      Really good

    • rebeccamealey profile image

      Rebecca Mealey 5 years ago from Northeastern Georgia, USA

      Yummy, I will have to try these! A great new twist on that old time favorite, the choco chip cookie!