Double Chocolate Cupcakes
These delicious chocolate chip cupcakes are the perfect treat for any occasion. Soft and fluffy, with just the right amount of sweetness, they are sure to be a hit with everyone. Baking these cupcakes will fill your kitchen with a tempting aroma, making it hard to resist diving in before they have even cooled down. Enjoy the rich chocolate flavor and surprise bursts of melted chocolate chips in every bite.
— Constant Cookbook
Ingredients
- For the cupcakes:
- 100g, caster sugar
- 100g, soft butter
- 75g, self-raising flour
- 25g, cocoa powder
- 2 medium-large eggs
- 100g-150g chocolate chips
Instructions
- Preheat the oven to 190C (175C fan assisted) 375F, Gas mark 5. Place 12 paper cupcake cases into a cupcake tin.
- Cream the butter and sugar together until pale and fluffy then gradually add the egg beating well all the time.
- Gently stir in the flour (or use the pulse setting on a mixer) adding it bit by bit.
- poon the mixture evenly into the 12 paper cases and bake for 15-20 minutes on the middle shelf of the oven.
- Remove from the oven and let them cool on a cooling rack.
Yield
Makes 12 cakes
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