My sister absolutely adores these choc-chip cupcakes, and loves having them as a snack at home or to bring to uni. It’s nothing special- just my usual yellow cake recipe, with a handful of dark chocolate chips thrown in. It doesn’t take me too much effort to make but it’s quite popular, and a batch of these will only last a couple of days in this household.
I’m not a huge fan of simple recipes like these- if I were making these for me, I’d jazz them up, perhaps with a swirl of icing on top or something to make them look a little more exciting.
But I guess some people just prefer simple!
from the Better Homes and Gardens Cookbook
Makes approx 24
3/4 cup butter
2.5 cups plain flour
2.5 tsp baking powder
1/2 tsp salt
1 and 3/4 cups sugar
1.5 tsp vanilla
1 and 1/4 cups milk
roughly 1 cup of dark chocolate chips
- Allow butter and eggs to stand at room temperature for 30 minutesas. In a medium bowl, stir together flour, baking powder and salt. Set aside
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined, scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs, 1 at a time, beating after each addition (until just combined). Beat in vanilla. Alternatively add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined. Fold in the chocolate chipsDivide batter in between the cupcake cases
- Bake in a preheated 180 degree (celcius) oven for about 12 minutes or until a wooden toothpick inserted near the centre comes out clean.