The batter is truly delicious! I defy anybody to resist having a little dip and taste as soon as the cocoa has turned the batter an inviting, rich, chocolate colour. My nephew and trusty sidekick, the Boy Wonder, and I certainly couldn’t resist!
The finished cupcakes crack along the top and are like little chocolate volcanoe:s
They are also a ‘quick make’ as there is no need to add any buttercream; in fact, I think this is a very rare cupcake in that buttercream would be too much.
Delicious warm when the chocolate chips are still soft! The Boy Wonder did a great job making these.
Ingredients:
125g unsalted butter
250g caster sugar
1 tablespoon honey
2 eggs
300g plain flour
75g cocoa powder
2 teaspoons baking powder
180ml milk
80g chocolate chips (milk or plain, whichever you prefer. I used milk)
How to make:
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line two muffin pans with paper cases. I got 20 cupcakes out of this mix.
- Beat the butter, sugar and honey until soft and well combined.
- Beat in the eggs one at a time.
- Weigh out the dry ingredients i.e. the flour, cocoa powder and baking powder and also measure out the milk.
- Beat in half the dry ingredients, followed by half the milk.
- Repeat until all the dry ingredients and the milk are combined into the batter.
- Using a spoon, stir in the chocolate chips.
- Spoon the batter into the paper cases until each case is two-thirds full.
- Bake in the oven for 20-25 minutes or until a skewer inserted in the cupcake comes out clean. Mine took 25 minutes.
- Leave to cool slightly on a wire rack.
- Bask in glory at the wonderful thing you have made.
- Eat.
They are also a ‘quick make’ as there is no need to add any buttercream; in fact, I think this is a very rare cupcake in that buttercream would be too much.
Delicious warm when the chocolate chips are still soft! The Boy Wonder did a great job making these.
Ingredients:
125g unsalted butter
250g caster sugar
1 tablespoon honey
2 eggs
300g plain flour
75g cocoa powder
2 teaspoons baking powder
180ml milk
80g chocolate chips (milk or plain, whichever you prefer. I used milk)
How to make:
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line two muffin pans with paper cases. I got 20 cupcakes out of this mix.
- Beat the butter, sugar and honey until soft and well combined.
- Beat in the eggs one at a time.
- Weigh out the dry ingredients i.e. the flour, cocoa powder and baking powder and also measure out the milk.
- Beat in half the dry ingredients, followed by half the milk.
- Repeat until all the dry ingredients and the milk are combined into the batter.
- Using a spoon, stir in the chocolate chips.
- Spoon the batter into the paper cases until each case is two-thirds full.
- Bake in the oven for 20-25 minutes or until a skewer inserted in the cupcake comes out clean. Mine took 25 minutes.
- Leave to cool slightly on a wire rack.
- Bask in glory at the wonderful thing you have made.
- Eat.
4 comments:
Nice cake stand BTW.And thes with chcolate would make me come back for seconds.
You think I can make mini cupcakes from this recipe CC?? x
Of course - just reduce the cooking time a bit cos they're likely to be done sooner!
Happy baking
Oh thanks for that! I'll let you know how they turn out. I made your choc chip mint cupcakes yesterday. Except mini ones and lol without the mint! I put choc frosting on instead - they were for my 5 year olds class. A great hit!!
The sponge is just so moreish with those chips added.
Fab stuff.
Roze.
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