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Chocolate Cupcakes Recipe

Ingredients

  • 150 g self-raising flour
  • 30 g cocoa powder
  • 175 g caster sugar
  • 175 g soft margarine or softened butter
  • 3 large eggs
  •  tsp vanilla extract
  • 75 g milk chocolate choose something from the baking aisle in the supermarket as it will cope well with the heat in the oven without going grainy
  • ½ tbsp milk

Instructions

  1. Pre-heat your oven to 160ºC/140ºC fan.
  2. Put your cupcake cases into a muffin tin.
  3. Grate the milk chocolate (75g).
  4. Put all of the ingredients into a large bowl (150g self-raising flour, 30g cocoa powder, 175g caster sugar, 3 large eggs, 175g soft margarine, ⅛ tsp vanilla extract, ½ tbsp milk and the grated chocolate) mix on a low speed until fully combined.
  5. Divide the mixture evenly between the 12 cupcake cases (I use a  cupcake scoop to help split it evenly).
  6. Put the tin into the oven and cook the cupcakes for 20-25 minutes. After 20 minutes put a skewer in the middle and check if it comes out clean. If it does they’re done, if not pop them back in for a couple more minutes and check again.
  7. Once cooked, remove the cupcakes from the oven and leave them to cool in the tins for a few minutes.
  8. Remove the cupcakes from their tin and pop them onto a wire rack to cool completely.

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