I’d made a pinky promise with Marcello and Jonas to make ‘something choc chip’ for the next workshop. It was the week before Halloween and so the chop chip cupcake became part of our workshop recipes. It’s a recipe from Nigella, I reduced the baking powder by just ½ teaspoon as I feel it’s a bit overpowering with 2.
Go ahead and have fun with these, we used some to make little ghosts with for Halloween, or pumpkins, or Frankenstein or other totally gruesome characters with lots of red stuff for blood and horrible things. You know what kids can get like.
What you’ll need for 12 (or more) cupcakes:
Dry ingredients:
– 1 ¾ cups flour
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– 2 tablespoons cocoa powder
– ¾ cup fine sugar ¾ cup choc chips
Liquid ingredients:
– 1 cup milk
– 1/3 cup vegetable oil
– 1 egg
– 1 tsp vanilla extract
Preheat the over to 180 degrees.
Put all the dry ingredients in a mixing bowl. And all the liquid ingredients in a measuring jug, give it a good stir so that the egg is combined with the other ingredients.
Pour the liquid ingredients into the mixing bowl and give it a good stir. Remember it’s ok to have a few lumps in the cupcake batter.
Divide the mixture over the with baking paper or cupcake liners lined, cupcake tray and bake for about 20 minutes or until cooked through (when the skewer comes out clean). For a extra chocolatey look and taste you can add a few choc chips on top of the cupcake before they go into the oven.
