Chocolate Chip Cupcakes Recipe
These Chocolate Chip Cupcakes are a delicious treat filled with melty chocolate chips, offering a light, moist texture with every bite. Perfect for any occasion, they’re easy to make and loved by kids and adults alike. The simple ingredients
Ingredients
- 4 large organic eggs
- 200 g chocolate baking chips
- 150 g unsalted butter
- 90 g raw cane sugar
- 100 g self-raising flour
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Prepare Your Tools: Preheat the oven to 160°C (325°F) and line a 12-cup muffin tray with cupcake liners.
- Melt the Butter: Melt the butter in a small saucepan or microwave-safe bowl. Let it cool slightly.
- Whisk the Eggs and Sugar: In a large bowl, whisk the eggs and sugar with an electric mixer until pale and frothy (about 3-5 minutes).
- Combine Wet Ingredients: Gradually add the melted butter to the egg mixture, whisking continuously.
- Incorporate Dry Ingredients: Sift the flour into the bowl and gently fold it into the wet mixture with a spatula.
- Add the Chocolate Chips: Reserve some chocolate chips for topping. Fold the remaining chips into the batter.
- Fill the Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full. Sprinkle the reserved chocolate chips on top.
- Bake to Perfection: Bake for 20-25 minutes. They’re done when a toothpick inserted comes out clean.
- Cool and Serve: Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
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