These cupcakes are chocolatey and chunky! and oh so good for chocolate loving family members young and old. Choc chip cupcakes are a family favourite in my house, but that could have something to do with their delicious buttery frosting as much as their hidden fudgy chocolate chunks.
Ingredients 2 tablespoons of cocoa powder
200g of butter
1 1/2 cup caster sugar
1 teaspoon of vanilla essence
3 cups of self raising flour
1 cup of milk
100-150g of chocolate chips or chopped chocolate (any kind. This version uses dark chocolate, but or white chips are delicious, too.)
To make frosting:
200g of butter
1-2 tablespoons of cocoa powder (to taste)
6 cups of icing sugar
1/2 cup of milk
Preheat the oven to 180 degrees C and line a cupcake baking tray with patty pans.
Place the caster sugar, butter and vanilla essence in a mixing bowl and cream using an electric mixer.
Add the eggs on at a time and beat to combine after each addition.
In a separate bowl, combine the flour and cocoa powder.
Add some of the cocoa and flour mixture to the sugar mix and beat to combine. Add some of the milk, beat to combine, and continue adding cocoa, flour and milk, alternating between each, until all of the ingredients are well combined.
Add chocolate chips and use a spoon to fold these through the cupcake mixture.
Spoon mixture evenly into each cupcake patty pan.
Bake for about 15 minutes, or until the cupcakes rise and they are cooked when tested with a skewer.
Allow the cupcakes to cool on a wire rack.
To make frosting. Beat the butter with an electric mixer until pale and creamy. Add the icing sugar and cocoa powder while beating. Add the milk and beat until all of the ingredients are well combined.
Add more cocoa if the icing is too pale
Pipe or layer some chocolate frosting on each cupcake once they have cooled. Allow to set.