My usual lazy weekend schedule was not that lazy. A dear fiend of mine has been blessed with a baby girl and I went to visit them both.
Meeting old friends is always good enough excuse for me to bake so I took out my pots and pans… well, in this case my baking tray and paper liners early in the morning yesterday.
Since everyone LOVES chocolate, chocolate cupcakes it had to be. This time I tried cupcakes using cocoa powder instead of the usual cooking chocolate as most of us have don’t have cooking chocolate stocked up in our pantires all the time.
The result was a soft, chocolatey muffin which my friend’s 4 yr old endorsed saying, “Mamma, its yummy”.
Chocolate muffins (makes 14)
- 100 g butter
- 200 g sugar
- 2 eggs
- 150 g plain flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 35 g cocoa powder
- pinch of salt
- 2/3 cup milk
- few drops vanilla essence
Sift all the dry ingredients except sugar and set aside.
Cream the butter and sugar till light and fluffy. Break one egg at a time into the butter cream mixture and beat well.
Now alternating the flour mix and milk, mix the batter on low speed till just combined.
Preheat the oven to 180 degree Celsius. Line the muffin tray with paper liners and scoop 2 spoons of batter in each cup (the batter will rise so leave enough space ). Bake for 25 mins or till the cupcakes pass the needle test.
Transfer on a wire rack and cool till room temperature.
Storing: Store in air tight containers at room temperature for upto 2 weeks. Though I bet these will finish before the 1st week mark.