12 Serves
86 Mins
Preheat your oven to 175°C and line a muffin tin with liners.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
64 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
203 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
2 mgNet Carbs
37 gAlcohol
0 g
In a medium bowl, whisk together the flour and baking powder.
In a separate large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Beat in the eggs and vanilla extract until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined, then fold in the chocolate chips.
Divide the batter evenly into the prepared muffin liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool on a wire rack before serving.
21
g36
g53
g
