Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
For best results, use bake stable chocolate chips or chunks for the cupcakes.
If you’d like to make the cupcakes with a vanilla buttercream instead, check out my Funfetti Cupcakes recipe for details.
I used a baking spread for the cupcakes, and unsalted butter for the buttercream.
If you can’t find light brown soft sugar, you can use all caster sugar for the cupcakes instead.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to
measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 713kcal | Carbohydrates: 58g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 210mg | Potassium: 49mg | Fiber: 1g | Sugar: 48g | Vitamin A: 719IU | Calcium: 25mg | Iron: 1mg
