My recipe this weekend keeps it a little bit simple, but no less delicious. These were made to take to a friends birthday party as we were strictly told no gifts, but cake is cake right, who can say no to that?
I was not the only one to have that thought and there were 2 cakes and my Chocolate Chip Cupcakes to be shared around. You can never have enough cake right?
- 175g of Butter
- 100g of Sugar
- 100g of Flour
- ½ tsp of Bicarbonate of Soda
- 1 tsp of Baking Powder
- 2 Eggs
- 100g of Dark Chocolate
- 50g of Icing Sugar
- 25g of Cocoa
- Preheat the oven to 180C (Fan) and put your cupcake cases into your tray
- Sift the sugar into a bowl and add 100g of the butter and cream until smooth
- Then sift in the flour, bicarbonate of soda and baking powder and mix until crumbly
- Then add the eggs and whisk until smooth
- Finally add the dark chocolate (cut into small pieces) and stir in
- Then spoon into your cupcake cases and bake for 10-12 minutes until cooked (the best way to tell is to gently push the cupcake and if it springs back, it is ready)
- Once the cupcakes have cooled you can start on the frosting
- Sift the icing sugar and cocoa into a bowl and add the remaining butter
- Cream together until smooth
- You can then use a palette knife or icing bag to decorate your cupcakes!
These Chocolate Chip Cupcakes may be simpler than some of the other cupcakes I bake but they are no less delicious. If kept at room temperature the chinks of dark chocolate will stay moist giving you a flash of rich smooth chocolate among the fluffy sponge.
In baking recipes like this I would always recommend using dark chocolate over milk chocolate. The higher cocoa content means it keeps it shape and flavour without adding additional moisture to the mix!