Chocolate cup cakes

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Dark Chocolate Cupcakes (12 Cupcakes)

From Weelicious:

1 1/2 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt
1/3 Cup Cocoa Powder
1/2 Cup Butter (melted) OR Oil
2/3 Cup Agave or honey
2/3 Cup Milk
1 Tsp Vinegar

1. Preheat oven to 350 degrees.
2. Place ingredients in a mixer or mixing bowl in the order listed and mix well to combine. Batter should be free of lumps. (No need to sift the dry ingredients or place in separate bowls. This is a dump in the bowl, mix and bake recipe).
3. Line muffin tins with paper liners or bake in silicone muffin cups.
4. Fill cups 3/4 full with batter.
5. Bake for 20-22 minutes for regular sized and 15 minutes for mini cupcakes.
6. Cool.





From BBC good food:

  • 150g pot natural yogurt
  • 3 eggs , beaten
  • 1 tsp vanilla extract
  • 175g golden caster sugar (we did 140g)
  • 140g all-purpose flour (swap 1 tbsp of flour for cocoa powder)
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 100g ground almonds
  • 175g unsalted butter , melted
  1. Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
  2. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

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