• Charlotte Emily

Chocolate Chip Cupcakes

Updated: Aug 23

Chocolate Chip Cupcakes

Who doesn’t love a warm Chocolate Chip Cookie right from the oven? I certainly do… but now they’re in competition with these Chocolate Chip Cupcakes! A soft cupcake with chocolate chips in every bite…

This recipe is quick, easy and perfect for a mid-morning treat! They can also be eaten without the buttercream, though a little indulgence never hurt anyone! 


Preparation : 20 minutes

Baking Time : 20 – 25 minutes 

Makes : 16 – 18 cupcakes


Ingredients

– For the Cupcakes –

  • 330g Dairy-Free Milk (I used Oat) 

  • 1 tbsp Apple Cider Vinegar 

  • 330g Caster Sugar

  • 100g Dairy-Free Butter

  • 375g Plain Flour

  • 1 tsp Bicarbonate Soda

  • 2 tsp Vanilla Extract

  • 160g Chocolate Chips


– For the Buttercream –

  • 120g Dairy-Free Butter

  • 600g Icing Sugar

  • 2 – 4 tbsp Diary-Free Milk (I used Oat)

  • 2 tsp Vanilla Extract

  • Chocolate Discs for the Top 


Method

– For the Cakes –

  1. Preheat the oven to 160C fan and line a cupcake/muffin tray with cases (I prefer my cupcakes to be muffin size so I use muffin cases). 

  2. In a bowl or jug, whisk together the milk and apple cider vinegar and leave it untouched whilst you make the rest of the cake batter (the aim is for it to curdle, as unpleasant as that sounds!)

  3. Cream the butter and sugar together, then add the flour, bicarbonate soda and mix. 

  4. Slowly add in the milk mixture and vanilla extract, making sure to mix it until it’s all combined into the cake batter. Be careful not to over-beat the batter, as too much air in the mix can cause the cakes to sink in the centre when they come out of the oven (something that I’ve done too many times!) 

  5. Fold in the chocolate chips and mix until they are as evenly distributed as possible.

  6. Spoon the mixture into the cases, filling the cases between 1/2 and 3/4 full and place in the oven for 20 – 25 minutes. 

  7. Once baked, take the cupcakes out of the tray and place them on a wire rack. Leave them aside to cool completely, before starting to decorate them. 


– For the Buttercream –

  1. Cream the butter to soften it, then add the icing sugar, whisking until combined (I use a standing mixer on a high speed with a whisk attachment). 

  2. Once creamed, add the dairy-free milk (half a tablespoon at a time), vanilla extract and continue to whisk.

  3. Choose your preferred piping nozzle and fill the piping bag with the buttercream, then pipe the buttercream onto the cupcakes. 

  4. Pop a chocolate disc in the top of the buttercream and enjoy! 


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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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