Made some straight-forward chocolate chunk cupcakes today. I usually bung all the ingredients in the food processor and whizz them up like a boss, but today I felt a tiddly bit nostalgic so decided to make them the way I was taught as a child.
This makes 12 cupcakes; not the dinky fairy cakes I would have made as a child. If I gave one of those to The Lovely Man, he would have a good laugh then take three.
You could make a simple butter icing for the cooled cupcakes if you like, but they are perfectly good plain. They also freeze and defrost ridiculously easily.
1 Preheat oven to 200 Celcius. Get excited because you’re going to make CUPCAKES!!!
2 Calm down. Cream 125g soft butter and 125g caster sugar together along with a splash of vanilla essence.
3 In a separate bowl, weigh out 75g self raising flour and 50g cocoa powder, then add 1tsp baking powder. Mix together gently with a balloon whisk to combine; this also breaks up any lumps. I’m sure you’re supposed to sieve the flour and cocoa together but ain’t nobody got time for that…
4 Get two eggs. Crack one into the butter and sugar mixture along with half of the flour mixture, then mix carefully together. Repeat with the second egg and the second half of the flour mixture.
5 The mixture will be a bit stiff so add a splash of milk or two to make it a ‘soft dropping consistency’. Don’t get too splash-happy though friend, take it slowly.
6 Stir in about 50g chocolate chopped into chunks. Chunks>chips, obvs. You don’t have to add them, it just makes the cupcakes a bit more special.
7 Put 12 cupcake cases into a cupcake pan and fill each of them 2/3 of the way to the top with the delectable, chocolatey batter.
8 Bake in the oven for 15-20 mins. Mine took 18 mins.
Do the washing up and clean the surfaces whilst waiting for your cupcakes to be ready. It makes the time go faster! Enjoy the scent of baking filling your house.
Cool on a wire rack and bask in the warm glow of appreciation from your nearest and dearest.