Choco Chip Cupcake is one of those recipes you will come back to again and again. It uses a classic creaming method where butter and sugar get beaten until fluffy, then eggs go in one at a time. The batter comes together quickly, and the chocolate chips melt just enough during baking to create little pockets of sweetness.
I keep this recipe on hand because it works for birthdays, tea time, or when you just want something homemade without too much fuss. The vanilla essence adds warmth, and the texture stays moist for several days if you store them properly.
About the Recipe
This recipe delivers a reliable cupcake every time. The creaming method ensures a light, airy crumb, and the chocolate chips give you bursts of chocolate without overwhelming the vanilla base. You do not need special equipment beyond a hand mixer and a muffin tray. The batter is forgiving, so even if you are new to baking, you can get great results.
The cupcakes rise evenly and brown gently at 180 degrees Celsius. Because the recipe yields a generous batch, you can share them or freeze half for later. They taste wonderful plain, or you can add frosting if you feel like dressing them up.
Why you will love this recipe
These cupcakes strike a nice balance between rich and light. The butter gives them flavor, but the baking powder keeps the texture from feeling heavy. Chocolate chips work better than cocoa here because they stay distinct, creating little pockets of melted chocolate as you bite in. The vanilla essence rounds out the sweetness and adds a subtle aroma that fills your kitchen while they bake.
I usually make a double batch and freeze half because they thaw beautifully and taste just as good days later. The paper cups make cleanup easy, and the batter does not stick or burn if you watch the time. You can adjust the sweetness slightly by using semi sweet chips instead of milk chocolate.
Cooking Tips
Bring the butter and eggs to room temperature before you start. Cold butter does not cream well, and cold eggs can cause the batter to curdle. Sieve the flour and baking powder twice to remove any lumps and to help the cupcakes rise evenly. Fill each muffin cup only halfway, not more, because the batter will rise as it bakes.
Check doneness at eighteen minutes with a toothpick, especially if your oven runs hot. Let the cupcakes cool in the tray for five minutes before moving them to a wire rack, which stops the bottoms from getting soggy.
Serving and Storing Suggestions
This recipe makes about twenty four cupcakes. Total prep and baking time is around forty minutes. Serve them warm or at room temperature with a dusting of powdered sugar or a simple buttercream frosting. They pair well with coffee or milk.
Store cooled cupcakes in an airtight container at room temperature for up to four days. For longer storage, freeze them individually wrapped in plastic for up to two months. Thaw at room temperature for about an hour before serving.
Similar Recipes
- Vanilla Muffins
- Banana Chocolate Chip Muffins
- Classic Butter Cake
- Marble Cupcakes
Nutrient Benefits
These cupcakes provide energy from carbohydrates and fats, which makes them a satisfying snack or dessert. Eggs contribute protein and essential amino acids, while butter adds vitamin A and fat soluble nutrients. The chocolate chips contain small amounts of iron and antioxidants, especially if you use dark chocolate. Plain flour provides quick energy, though it is not a significant source of fiber. Enjoy them in moderation as part of a balanced diet, and consider pairing them with fresh fruit for added vitamins and fiber.
Choco Chip Cupcake
Ingredients
- 350 gms Maida (Plain Flour)
- 300 gms Butter
- 300 gms Sugar (powdered)
- 1 tsp Baking Powder
- 100 gms Chocolate Chips
- 4 Eggs
- 2 tsp Vanilla Essence
- Muffin tray lined with paper cups
Instructions
- Mix the sugar and butter in a bowl.
- Beat well until fluffy.
- Add the eggs, one by one, and beat well.
- Mix the flour and baking powder.
- Sieve once or twice and gradually add to the bowl.
- Mix well without any lumps.
- Add the vanilla essence and chocolate chips.
- Mix again.
- Half fill the muffin cups and place the tray into a preheated oven at 180C.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove and cool.
- Store in an airtight container or serve.
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Frequently Asked Questions
Can I use oil instead of butter?
You can substitute oil for butter, but the cupcakes will have a slightly different texture and less flavor. Use the same amount of neutral oil such as vegetable or canola, and expect a moister but less rich crumb.
Why did my cupcakes sink in the middle?
Cupcakes often sink if the oven temperature is too low or if you overfill the muffin cups. Make sure your oven is fully preheated to 180 degrees Celsius, and fill each cup only halfway. Opening the oven door too early can also cause sinking.
Can I add other mix ins besides chocolate chips?
Surely. You can fold in chopped nuts, dried fruit, or white chocolate chips. Just keep the total add in amount around one hundred grams so the batter does not become too heavy.
How do I know when the cupcakes are done?
Insert a toothpick into the center of one cupcake. If it comes out clean or with just a few dry crumbs, they are ready. If you see wet batter, bake for another two to three minutes and check again.
Can I make these without eggs?
Eggs provide structure and moisture, so replacing them changes the texture. You can try using flax eggs or a commercial egg replacer, but the cupcakes may turn out denser and less fluffy.
