Chocolate chip vanilla cupcakes decorated simply with a chocolate chip cookie.

Classic vanilla cupcakes dotted with chocolate chips — simple, sweet, and always a family favourite.

Chocolate chip vanilla cupcakes decorated simply with a chocolate chip cookie.

Sometimes simple is best, and this chocolate chip cupcake recipe prove it. A classic vanilla sponge studded with gooey chocolate chips is a timeless bake that never goes out of style. They’re soft, fluffy, and just the right amount of sweet.

Perfect for after-school treats, picnics, or as a base for decorating with my basic buttercream, these cupcakes are as versatile as they are delicious.

Why You’ll Love this Chocolate Chip Cupcake Recipe

  • Soft and fluffy vanilla sponge with bursts of chocolate in every bite.

  • Easy to make with staple pantry ingredients.

  • Kid-friendly and freezer-friendly.

  • A perfect “everyday cupcake” or base for creative designs.

Chocolate Chip Cupcake Tips

  • Toss chocolate chips in a little flour before folding them into the batter — this helps keep them from sinking.

  • Use a mix of milk and dark chocolate chips for extra depth of flavour.

  • Don’t over mix once the chips are added — fold gently with a spatula.

  • Sprinkle a few extra chips on top of each cupcake before baking for a pretty finish.

Ingredients I Use

  • Self-raising flour – Quick and convenient. If you don’t have it, you can make your own by adding 2 tsp baking powder to 150g plain flour.
  • Eggs – I always use large free-range eggs. Bringing them to room temperature helps them mix smoothly into the batter and creates fluffier cupcakes.
  • Caster sugar – Also known as superfine sugar, it dissolves faster than granulated sugar and gives a finer crumb.
  • Unsalted butter – I use unsalted butter to control the salt levels. Make sure it’s properly softened: it should give easily when pressed with your finger.
  • Chocolate chips – I used milk chocolate chips in this recipe but you can swap them for dark or white.

 Equipment I Use

See my full Cupcake Equipment Guide, but for this recipe you’ll mainly need:

  • 12-hole cupcake tin
  • Cupcake liners
  • Stand or hand mixer
  • Rubber spatula
  • Weighing scales

 Frequently Asked Questions

  • Can I use chunks instead of chips?
    Yes! Roughly chopped chocolate gives lovely big pockets of melted chocolate.
  • Can I freeze chocolate chip cupcakes?
    Yes, freeze unfrosted in an airtight container for up to 1 month. Defrost at room temperature.
  • Can I use flavoured chips?
    Absolutely, white chocolate or even caramel chips work well in this recipe.

Final Thoughts

This chocolate chip cupcakes recipe is a bake I come back to again and again. Simple, reliable, and always delicious, they’re a perfect everyday treat — and the kind of cupcake everyone loves.

Chocolate chip vanilla cupcakes decorated simply with a chocolate chip cookie.

Chocolate Chip and Vanilla Cupcakes

By Caked By Rach

Soft and fluffy vanilla cupcakes filled with chocolate chips — easy, quick, and perfect for parties.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves 12
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Ingredients

Cupcakes

    Metric

  • 150g Caster sugar
  • 150g Self raising flour
  • 150g Unsalted butter (softened)
  • 3 Eggs
  • 2 tbsp Whole milk
  • 150g Milk chocolate chips

Buttercream

    Metric

  • 1/2 Batch of my basic buttercream
  • 12 Chocolate chip cookies

Instructions

  1. Preheat the oven to 350°F (175°C) (or 320°F [160°C] for a fan-forced oven. Line a 12 hole cupcake tin with 12 liners.
  2. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on a medium speed until smooth and creamy.
  3. Scrape down the sides of the bowl with a rubber spatula.
  4. Sieve the self-raising flour into the bowl, add the eggs and milk and mix on low to combine. Turn up to a medium speed and beat for 30 seconds.
  5. Add the chocolate chips into the mixture and gently stir them in.
  6. Divide the mixture between the 12 cupcake liners. They should be 3/4 full. Transfer them to the oven and bake for 18 – 22 minutes or until a skewer inserted into the centre of the cupcake comes out clean.
  7. Transfer the cupcakes to a wire rack to cool fully.
  8. To make the buttercream, follow my basic buttercream recipe.
  9. Once the buttercream is smooth and silky, add it to a piping bag fitted with tip 8B. Add swirls on top of your cupcakes and sit a chocolate chip cookie on top.

Notes & Tips

  • Store the cupcakes in an airtight container at room temperature overnight or in the fridge for up to a week. They can also be frozen for up to 3 months. Allow them to thaw fully before decorating.
  • Buttercream can be made in advance. It should be stored in an airtight container, lasting in the fridge for up to a month or in the freezer for up to 3 months.

Find this recipe online at https://cakedbyrach.com/recipes/chocolate-chip-cupcake-recipe/

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