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Chocolate chip
cupcakes
MAKES 16
For the cupcakes
125g (4oz) plain flour
100g (3½oz) golden caster sugar
100g (3½oz) soft brown sugar35g (1¼oz) cocoa powder
1 tsp bicarbonate of soda
½ tsp baking powder
1 tsp salt
120ml (4fl oz) buttermilk
80ml (3fl oz) sunflower oil
1 large free-range egg
1 tsp vanilla extract1 espresso shot topped up to 120ml
(4fl oz) with boiling water (or
1 heaped tsp coffee granules
made with boiling water)
70g (3oz) dark chocolate chips
For the icing
150g (5oz) icing sugar
1 tbsp cocoa powder
freshly boiled water
For the decoration
chocolate shavings (use a
vegetable peeler along the edge
of a bar of dark chocolate to
make chocolate shavings)1 Preheat the oven to 190°C/Gas Mark
5 and place 16 cupcake cases in a
cupcake tin.
2 Sift all the dry ingredients, apart from
the chocolate chips, together
in a large bowl.
3 In a separate bowl, combine the
buttermilk, sunflower oil, egg, vanilla
extract and coffee.
4 Stir the wet ingredients into the dry
ingredients using a hand balloon whisk
and mix to a smooth batter.
5 Transfer the batter to a jug and pour
the batter into each cupcake case until
two-thirds full (about 45g (1½oz)).
6 Sprinkle the chocolate chips on the
surface of each cupcake – these will
bake into the cakes in the oven.
7 Bake for 20-25 minutes until risen
and set.
8 Remove from the oven and leave to
cool in the tins for 5 minutes before
transferring to a wire rack to cool.To make the icing
1 Sift together the icing sugar and
cocoa powder. Add freshly boiled water,
1 teaspoon at a time, until you have a
thick chocolate icing.To assemble the cakes
1 Spoon a little icing on top of each
cooled cupcake and finish with a
sprinkle of chocolate shavings.
The cupcakes are best eaten on the day
they are made – but will keep in a cake
tin at room temperature for up to 3 days.
Suitable for freezing – freeze in a
suitable container with a lid. Defrost at
room temperature.GREASY CASES?
PUT A FE W GR AINS OF RICE
UNDER E ACH CUPCAKE CASE
BEFORE BAKING