Chocolate chip cupcake muffins are universally popular! If you don’t have chocolate chips break up some good quality plain chocolate into small chunks instead.
Stand 6 cupcake cases in the holes of a tart or muffin tray.
Measure the flour and cocoa in to a bowl and stir to combine.
Stir in the sugar
Put the melted butter, water and vanilla into the bowl of a kitchen blender.
Break the egg into the bowl and pulse until smooth.
Add the flour and mix well.
Add all but a spoonful of the chocolate chips to the bowl and stir to combine.
Divide the mixture between the prepared cake cases.
Sprinkle the reserved chocolate chips over the top of the cupcake muffins.
Bake for 25-30 minutes.
Equipment
Cupcake cakes, 12-hole tart tray, kitchen blender and mixing bowl
Temperature
180°C, Fan 160°C, 350°F, Gas 4
Cooking time
25-30 minutes
Nice quick recipe and not too sweet. I found there was no need for a kitchen blender (just a quick whisk) and managed to divide the muffins into 8 instead of recommended 6.
By Elaine
20 May 2021
Lovely recipe, I modified with orange and dark chocolate, and didn't use cocoa. Went down well but I noticed (and it was fed back) that they were quite crumbly, so will use xantham gum next time.
:)
