Chocolate Chip Cupcakes

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.


Chocolate Chip Cupcakes

Level: Easy
Time: 40 minutes
including cooking and cooling.
Makes 12 small cupcakes

60g (1/4 cup) soft butter
30g (1/4 cup) caster (fine) sugar
30g (1/4 cup) soft brown sugar
1 egg
1 tablespoon cocoa powder
1 tablespoon buttermilk
60g (1/3 cup) self-raising flour
2 tablespoons small chocolate chips

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.

  • Pre-heat the oven to 325F, gas mark 3.

  • Cream the two different kinds of sugar and butter together until the mixture has turned pale and fluffy.

  • Beat the egg and add to the mixture gradually, mixing well between each addition.

  • Sift the cocoa powder over the mixture and stir in gently but thoroughly.

  • Add the buttermilk and stir in carefully.

  • Sift the flour over the mixture and fold in gently using a metal spoon until thoroughly mixed.

  • I use small cupcake cases in a mini muffin tin. A tablespoon of mixture in each case should yield 12 small cakes.

  • Bake the chocolate chip cupcakes on the middle shelf of the oven for 12-15 minutes. Check they are done by pressing them gently. If they spring back, they are done.

    Remove to a cooling rack and leave until completely cold before decorating.

Serve with


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.


If you loved Chocolate Chip Cupcakes, you might also like Dark Chocolate Cupcakes.