Recipe: Chocolate Chip Cupcakes

Chocolate Chip Cupcakes

Chocolate Chip Cupcakes

I am beaming with pride this morning at the mastery with which I turned a couple of zip lock bags and a half broken piping bag into a duo-colour dream. Ye of little faith as ever, my mother forecast cupcake rage when I failed, but to everyone’s surprise, including my own, this make-your-own method turnout out brilliantly well. If you need to whip up a simply cupcake that looks like something out of a bakery, this is the recipe for you!


For the cupcakes:

115g caster sugar

115g margarine (I use Stork-you can use butter, but margarine will give you a lighter texture)

2 medium eggs (at room temperature)

1 tsp vanilla extract

115g self-raising flour

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

For the buttercream:

110g salted butter

220g icing sugar

1 tbsp cocoa powder

1 tsp vanilla extract

1 tsp pink food colouring

2-4 tbsp milk



(preheat oven to 180*c and place muffin/large cupcake cases into a muffin tray)

– cream together sugar and margarine until pale and fluffy

– add the eggs one at a time (add a spoonful of the flour when you add the first egg to stop curdling)

– mix in vanilla

– sift in flour and, using a metal spoon, fold gently into the mix

– fold in chocolate chips

– divide mixture between muffin cases. Fill each case 3/4 full-this mixture should make 7 muffins

– bake cupcakes for about 15 minutes (check if they are cooked by placing a skewer or sharp knife into the centre of a cupcake-if should come out clean)

– once baked, transfer cupcakes onto a wire rack to cool completely

*alternatively, you could eat them warm from the oven, drizzled with a little cream or my homemade berry-honey compote, or served with ice cream.

Chocolate Chip Cupcakes

Chocolate Chip Cupcakes

– for the buttercream, cream together the butter and icing sugar

– add a splash of milk to loosen if the buttercream is a little too thick. The consistency should be smooth and ‘pipe-able’, but able to hold its shape.

– divide the buttercream into 2 bowls

– add vanilla and pink food colouring to one mix, and cocoa powder to the second

– put the vanilla buttercream into one piping bag, and the chocolate into another, then place both these piping bags into one large piping bag with a star piping nozzle

I didn’t have enough piping bags, so I used a couple of strong ziplock bags. Spoon the buttercream into one corner and snip off the end!

– swirl the buttercream from the outside of the muffin to the centre to cream a two-coloured swirl

– decorate the cupcakes with sprinkles (I found some delicious fruity-flavoured pink sprinkles at Waitrose [UK–other supermarkets are available! Haha.])

Chocolate Chip Cupcakes

Chocolate Chip Cupcakes

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