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!
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.
125g unsalted butter
250g caster sugar
1 tablespoon honey
300g plain flour
75g cocoa powder
2 teaspoons baking powder
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.