These are AMAZING and extremely simple, a really super treat thing when only a chocolate muffin bonanza will do.
This recipe is from the website of the excellent American food Baker Bettie, who seems from her online appearance to be a really super person and I love all her meticulous retro styling. She also very kindly converts baffling US cup measurements to grams and ml.
Anyway, here we go, this makes probably 10 muffins (note MUFFINS, not cupcakes)
180g plain flour
50g best cocoa
130g caster sugar
1 tbsp baking powder
1/4 tsp salt
235ml whole milk
1 tsp vanilla extract (I used 1/2 because I don’t like too much vanilla extract)
120ml any vegetable oil, not olive
chocolate chips to sprinkle
1 Preheat your oven to 220C and line your muffin tray with paper cases
2 Mix dry ingredients together in a bowl, not the chocolate chips
3 Mix the wet ingredients together, with a balloon whisk is probably best
4 Pour the wet ingredients into the dry ingredients and then fold together with a spatula quickly and confidently. You will probably need only 15 turns to get this all combined. Do not worry about lumps and do not keep mixing just for the hell of it because your muffins will be rubbery if you do this.
5 Do not leave the batter sitting around. Immediately fill the muffin cups to 1cm shy of the top as muffin batter doesn’t rise very much. Sprinkle the tops artistically with chocolate chips.
6 Bake at 220C for 10 mins and then turn the oven down to 175 for 5 more minutes.
I am a crap baker at the best of times and was quite cack-handed with this recipe and it came out really, really well.
n.b. the picture on the cover was not taken by me and it is not of my muffins, but this is a very fair representation of what they looked like. I have also not stolen the photo – it is from a free web photo resource called Unsplash and the photographer is called Shakti Rajpurohit