Step 1

Preheat the oven to 170℃ fan/ 190℃ / 375℉ /gas mark 5Finger a smidge of butter in each cupcake hole in the tin to help hold the liner still.

Step 2

Cream 130 g Butter or Margarine and 130 g Caster sugar until pale and fluffy. For best results use a hand or stand mixer at medium speed for 4 minutes.

Step 3

Next add 1 tsp Vanilla Extract and 2 large Eggs one at a time, beating in between each addition. Mix for 2 minutes at medium speed

Step 4

Sift 130 g Self-raising flour into the large bowl, and fold in using a mixing spoon. Do not over mix.

Step 5

Reserve a small cupcake case of the 100 g Chocolate Chips for the top of each cupcake. Stir the rest into the mixture.

Step 6

Fill each liner to halfway with the cupcake mixture. I find a tablespoon helps scoop and teaspoon to push it out, works well.

Step 7

If you still have some mixture left share it out evenly between the cases.

Step 8

Add the reserved chocolate chips on top of the cake mixture before baking

Step 9

Cook at 170℃ fan/ 190℃ / 375℉ /gas mark 5 for 20 minutes.

Step 10

They should be golden on top.

Step 11

Check they are cooked through by inserting a toothpick/ cocktail stick through the sponge. It should come out clean. (unless it hits a melted chocolate chip!)

Step 12

Remove from tray on to a wire rack to cool.

Step 13

Serve as they are, or decorate how you wish.