This chocolate chip cupcakes recipe yields rich chocolate cupcakes. They are very good when served plain. For a more chocolate taste, top the cup cakes with chocolate ganache.
450g soft brown sugar
240g self raising flour
60g cocoa powder
75g ground almond
100g chocolate chips
1/2 tsp baking powder
3/4 cup milk
1 tsp vanilla essence
Preheat oven to 175 degrees Celsius.
Beat butter and brown sugar. Add eggs, one at a time, beating well after each addition and until mixture becomes creamy.
In a separate bowl, sift flour, cocoa powder and baking powder. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Add in the ground almond and vanilla essence and combine well. Finally mix ¾ of the chocolate chips into the batter. Pour batter into baking cups until they are 2/3 full. Top each cup cake with the balance chocolate chips. Bake for 15 to 20 minutes until a toothpick inserted in the center of the cupcakes comes out clean.
Remove cakes from oven and let them cool completely before decorating.
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