Ingredients
Method
- Cream the butter and sugar in a bowl.
- Then add each of the eggs one at a time mixing in between.
- Then add the vanilla.
- Next, in a separate bowl, mix the flour and the cocoa powder.
- Take one teaspoon of that flour mixture and add it to the 75g of chocolate chips in its own container. Coat the chocolate chips in the flour and set aside for now.
- Next fold the flour mixture into the wet mixture in the main bowl.
- Once well combined, add the coated chocolate chips and stir just enough to combine all the ingredients.
- Spoon the mixture into your lined cupcake or muffin tin.
- Pop into the oven for 18 to 20 minutes.
- Use a skewer to check if they are fully baked.
Notes
These cupcakes are done when the tops are set, lightly crisp, and spring back when gently pressed in the centre.
A skewer inserted into the middle should come out with a few moist crumbs, but no wet batter.
Because this is a denser, Madeira-style sponge, they may still feel soft while hot. They will set further as they cool.
In testing, the perfect bake time was 19 minutes at 160°C fan, but allow 18–20 minutes depending on your oven.
Avoid increasing the oven temperature if they seem underdone add time, not heat, to protect the chocolate chips from burning.