Easy Chocolate Chip Cupcake Recipe – Vanilla & Yogurt Based

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Chip Cupcake Recipe – Vanilla & Yogurt Based

Hey everyone! If you’re anything like me, sometimes you just need a little something sweet, and you need it without a ton of fuss. These chocolate chip cupcakes are exactly that – simple, delicious, and perfect for a quick treat. I first made these when my niece was visiting, and they were a huge hit! They’re wonderfully soft and moist, thanks to a secret ingredient (we’ll get to that!). Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cupcakes. They’re incredibly easy to whip up, even if you’re a beginner baker. The yogurt makes them unbelievably tender, and the chocolate chips add just the right amount of sweetness. Plus, they bake up in just 15 minutes! Seriously, what’s not to love? They’re perfect for a birthday, a weekend treat, or just because you deserve something yummy.

Ingredients

Here’s what you’ll need to make these delightful cupcakes:

• ?? cup curd (fresh yogurt)
• ?? cup unflavored oil
• 1 tsp vanilla extract or essence
• 1?? cup maida (all-purpose flour)
• ?? cup powdered sugar
• 1 tsp baking powder
• ?? tsp baking soda (sodium bicarbonate)
• 1 pinch salt
• ?? cup water
• ?? cup chocolate chips
• 6 cupcake liners

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Curd/Yogurt: This is the star! Use fresh, plain curd (dahi) – it adds so much moisture and tenderness. Full-fat yogurt works best, but you can use low-fat if you prefer. About 170-200g of curd is ideal.
• Maida vs. Wheat Flour: We’re using maida (all-purpose flour) here for that classic, soft cupcake texture. While you can experiment with wheat flour, the texture will be a bit denser.
• Vanilla Extract: Don’t skimp on the vanilla! A good quality vanilla extract really elevates the flavor. I always use a pure vanilla extract – it makes a world of difference.
• Chocolate Chips: Feel free to get creative here! Milk chocolate, dark chocolate, or even a mix – it’s all good. I personally love using a mix of semi-sweet and dark chocolate chips for a richer flavor.

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, in a nice big bowl, whisk together the curd, oil, and vanilla extract for about 5 minutes. You want it to be really smooth and creamy.
2. Next, sift together the maida, powdered sugar, baking powder, baking soda, and salt into the wet ingredients. Sifting is important – it gets rid of any lumps and makes the cupcakes lighter.
3. Now, slowly add the water while whisking. Keep going until you have a lump-free batter that’s a “dropping consistency” – meaning it should fall off your whisk in ribbons.
4. Gently fold in the chocolate chips. Don’t overmix! We want to keep the batter nice and airy.
5. Line your cupcake tin with the liners. Fill each liner about 2/3 to 3/4 full with batter. Give the tin a gentle tap on the counter to get rid of any air bubbles.
6. Sprinkle a few extra chocolate chips on top of each cupcake. Because, why not?
7. Bake in a preheated oven at 180°C (356°F) for 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely on a wire rack before serving. This is the hardest part – the waiting!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overmix: Overmixing develops the gluten in the flour, which can make the cupcakes tough.
• Room Temperature Ingredients: Using room temperature ingredients helps everything blend together more easily.
• Accurate Oven Temperature: Make sure your oven is properly preheated for even baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and milk for a delicious vegan version. My friend, Priya, swears by using almond yogurt!
• Gluten-Free Adaptation: Substitute the maida with a good quality gluten-free flour blend.
• Spice Level: Add a pinch of cinnamon to the batter for a warm, cozy flavor. My grandma always added a tiny bit of cardamom too!
• Festival Adaptations: Decorate with sprinkles, frosting, and edible glitter for birthdays or other celebrations.

Serving Suggestions

These cupcakes are delicious on their own, but you can also serve them with:

• A scoop of vanilla ice cream
• A cup of hot chai
• A drizzle of chocolate sauce

Storage Instructions

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: You can freeze these cupcakes! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.

FAQs

Let’s answer some common questions:

• What type of curd/yogurt works best for this recipe? Fresh, plain curd (dahi) is ideal. Full-fat yogurt will give you the most tender results.
• Can I use self-raising flour instead of maida, baking powder, and baking soda? Yes, you can! Use the same amount of self-raising flour as you would maida, and omit the baking powder and baking soda.
• How do I prevent the cupcakes from sinking in the middle? Don’t open the oven door during baking! Also, make sure your baking powder and baking soda are fresh.
• Can I freeze these cupcakes? If so, how? Absolutely! Wrap them individually in plastic wrap and then place them in a freezer-safe bag.
• What’s the best way to get perfectly domed cupcakes? Make sure your oven temperature is accurate, and don’t overfill the cupcake liners.