Chocolate Chip Cupcakes
Springy, made with real butter, and with chips that melt just slightly in the middle. A simple equal-weights recipe that works every time — good for baking with kids or for a weekend afternoon.
The butter has to be soft. Straight from the refrigerator it will not cream, and creaming is the only step where air gets into this batter.
And once the flour is in, the less you beat, the springier they come out.
Ingredients
- 100 g butter
- 100 g sugar
- 2 large eggs
- 100 g all-purpose flour (plain flour)
- 3/4 tsp baking powder
- 100 g chocolate chips
Method
- 1
Preheat the oven to 180 °C and line the tray with paper cases. The butter has to be soft: straight from the refrigerator it will not cream.
- 2
Cream the butter with the sugar until the mixture lightens and turns airy. About 3 minutes, and it is the only step where air gets into the batter.
- 3
Add the eggs one at a time, beating well before the next. If it splits anyway, a spoonful of the flour fixes it.
- 4
Sift the flour with the baking powder over the top and fold it in, only until no flour is visible. From here on, the less you beat, the springier they are.
- 5
Add the chocolate chips. If you like, hold back a handful and scatter them on top before baking, so they show afterwards too.
- 6
Fill the cases two-thirds full and bake for 20-25 minutes, until the tops are golden and a skewer comes out with a few moist crumbs. If it comes out completely clean, they are already dry.
- 7
Leave them 5 minutes in the pan, then move to a rack. They are best warm, while the chips are still soft.
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