On March 1 Jorge will be 2 years old. The recipe I bring you today is one of the ideas I had intended to prepare to party his birthday at school, although I eventually had to discard it because I would need an hour to prepare all the balloons for 40 children and have them ready before 8.30 AM in the morning would be mpossible, mainly because of that habit of mine of sleeping a few hours every day …

My secret dream when preparing this recipe was that by placing the balloon on the cupcake, it would fly … but it didn’t turn out that way. With a balloon of that size, you will only get to fly the empty case, as you can see in the picture below.

Although as I said before finally I wil not be preparing these muffins with chocolate chips, decorated like a hot air balloon to celebrate his birthday, it has inspired another recipe: a cake inspired by the movie “Up” that I will show you next week hopefully. Enjoy!



{Hot air balloon cupcakes}

Summary: Chocolate chip spanish cupcakes, decorated as hot air balloons. Spanish cupcakes are little sponge cakes very light and fluffy


  • 250 g eggs (5 eggs size S, or 4 eggs size L)
  • 250 g sugar (1 1/8 cup)
  • 250 g vegetable oil (1 cup)
  • 250 g all purpose flour (2 1/4 cup)
  • 16 g baking powder (1 tablespoon)
  • 100 g chocolate chips (3/4 cup)
  • cupcake cases, you can buy the ones in the pics here
  • Helium balloon kit, like this one


  1. In a large bowl, place sugar and eggs. Whisk until light and fluffy (about 5 minutes at maximum speed)
  2. Pour in the oil, making sure to mix thoroughly
  3. Add in the flour and baking powder, and stir with a spatula until all ingredients are well mixed
  4. Add chocolate chips, and distribute them in the mixture
  5. Using a piping bag (or a spoon) pour batter into rigid paper cases, filling each one half full.
  6. Let the batter rest in the fridge for 30 minutes
  7. Preheat oven to 350 ºF
  8. Sprinkle some more chocolate chips over the cupcakes, and bake them for 10-15 minutes
  9. Allow to cool before decorating.
  10. Fill the balloons with helium a few hours before you are going to serve the cupcakes
  11. Attach the balloons to each cupcake case with a ribbon and some cello tape
  12. Enjoy!

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 18-24 spanish cupcakes