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27Total Time
15Prep Time
12Bake Time

Chocolate Chip Cupcakes

Quick and easy

30 Reviews

About the bake

Making these chocolate chip cupcakes is the perfect simple Sunday recipe to stir up with the kids, or a quick batch of cupcakes to pop in the oven if you're expecting last minute guests. Filled with chunks of fugde pieces and Billington's unrefined golden caster sugar, these mini mouthfuls of cake are sure to be full of warm fudgey flavours, and leave you with creative license to decorate however you wish. We use Silver Spoon icing sugar and chocolate sprinkles. 

Cupcakes are what we do best, so why not try out Mary Berry Chocolate Cupcakes for a rich, fluffy chocolate hit, or add a pop of colour into your buttercream and whip up our Rainbow Cupcakes - perfect for birthday parties or edible gifting. 

27Total Time
15Prep Time
12Bake Time


  1. Step 1:

    Preheat the oven to 180°C / 160°C fan/ gas mark 4 and line a 12 hole shallow bun tray with fairy cake papers

  2. Step 2:

    Place the butter and sugar into a mixing bowl then beat together with an electric whisk until the mixture is light and fluffy.

  3. Step 3:

    Beat in the eggs one at a time, adding a spoonful of the flour after each addition to prevent the mixture from curdling.

  4. Step 4:

    Stir in the remaining flour, baking powder and vanilla extract with a metal spoon until the flour is combined. Gently fold in the chocolate chips and fudge pieces.

  5. Step 5:

    he mixture between the prepared fairy cake cases and bake in the oven for 15 minutes, or until the cakes are golden and well risen. Cool for a few minutes in the tins then transfer to a wire rack to cool completely.

  6. Step 6:

    The make the glaze icing, sieve the icing sugar into a bowl and add sufficient water to make a smooth icing. Spread a spoonful of icing to the top of each fairy cake and decorate with sprinkles.


    • 110g Butter (unsalted)
    • 110g Billington's Unrefined Golden Caster Sugar
    • 2 Egg(s) (free range)
    • 110g Allinson's Self Raising Flour
    • 0.5 tsp Baking powder
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 25g Dark chocolate chips
    • 25g Fudge pieces
  • For the decoration

    •  Sprinkle decorations
    • 100g Silver Spoon Icing Sugar
    • 1.5 tbsp Warm water


  • Wooden spoon
  • 12 holed bun tin
  • Fairy cake cases
  • Electric whisk

Nutritional Information

per 53g
  • 213cal Energy
  • 9.5g Fat
  • 5.7g of which Saturates
  • 29g Carbohydrates
  • 20g of which Sugars
  • 2.4g Protein
  • 1.19g Salt

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