These chocolate chip cupcakes are really simple to make and yet elegant in appearance. The sponge is soft and moist and the toppings are scrumptious. A perfect afternoon cupcake.....
I like to make these into small cupcakes because they look so pretty on a tiered cake stand with other little cakes and sandwiches.
I have little sprinkles and chocolate buttons on hand for the children to decorate with. While I get the rest of tea ready, it's really great for them to be busy with decorating the cakes.
We used to make these with a straight forward Victoria sponge cake, like the English Chocolate Cake. However with the tiny cakes, the mixture could be a bit dry if they were even slightly over-cooked. We experimented with different recipes and came up with the one below.
These little cupcakes can be whipped up quite quickly, so they are a great fall-back for unexpected guests.
We use various different toppings and I've listed our favourites along with links below the recipe.
Note: If you choose the Chocolate Butter Frosting or the Chocolate Cream Cheese Frosting, you should make these first as they need time in the fridge before you use them.
I generally either decorate with chocolate butter frosting, plain sugar icing or chocolate cream cheese frosting. If I want to have a decadent piled high frosting, I like the fluffy vanilla frosting.
English Breakfast or Sencha Green Tea are my favourites when we serve these cupcakes on their own.
I think chocolate chip cupcakes really come into their own as part of a full afternoon tea when I like to serve them with English tea scones, a selection of finger sandwiches, tiny meringues and cream puffs.
And I absolutely adore this Polka Blue Rose Formal Vintage 2-Tier Cake Stand from Amazon as an idea for presentation.