Servings : Makes 20-24 cupcakes
These cute little cupcakes are super easy to prepare and are perfect for any occasion. They can be served with a light dusting of icing sugar to complement the chocolaty ooey gooey chips inside OR you can top them with melted chocolate or ganache for a more intense chocolate hit. The recipe can be halved for a smaller batch or doubled if baking for a crowd.
- 2 1/2 cups all purpose flour (300 gm)
- 1 cup caster sugar (200 gm)
- 1 cup butter or margarine, or a combination of the two (225 gm)
- 1/2 cup milk (100 ml)
- 3 (use 4 if you have small eggs)
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla essence
- 1 cup chocolate chips
- 1 tbsp all purpose flour
In a small bowl, toss the chocolate chips with the 1 tbsp of flour until the chips are lightly coated with the flour. This will ensure they do not sink to the bottoms of the cupcakes later during baking. Set them aside.
Always make sure the eggs, milk and butter/margarine are at room temperature before starting.
Preheat the oven to 180 C and prepare a cupcake pan with liners.
Sift/sieve the flour with the baking powder and salt three times to properly aerate the flour for a lighter cake.
In a mixing bowl, beat the butter/margarine with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition. Add the vanilla essence and mix well, scraping down the sides of the bowl regularly.
Then add the flour in three additions, alternating with milk (start and end with the flour). You can use a mixer for this but on LOW speed or use a spatula to ensure the batter does not get over mixed.
Now add in the flour-dusted chocolate chips and gently fold them into the batter. Do not over mix.
Fill up the cupcake liners to about two-thirds full.
Bake in a preheated oven on the middle rack for 15 minutes or until a toothpick stuck in the center of each cupcake comes out clean. Bear in mind that if the toothpick hits any of the chocolate chips it will have bits of melted chocolate on it and that is OK.
Remove the cupcakes from the pan onto a wire rack and allow them to cool.
You can either frost the cupcakes with a frosting of your choice OR simply dust them with some icing sugar. Alternatively, you can melt a plain chocolate bar of your preference and gently apply on the cupcakes for a lovely extra chocolaty finish.