Chocolate cupcakes -feature2

Chocolate cupcakes | Choco chip muffins | Chocolate muffins

Chocolate cupcakes | Choco chip muffins | Chocolate muffins

Chocolate cupcakes are the most simple & delicious snack or dessert item baked with all-purpose flour, coco powder and sugar with eggs.

Learn with a video and pictures.

These Choco chip muffins are so soft and fluffy; make them undeniable as a dessert. Of course for the little chocolate lovers in your home, these Choco chip muffins are simply heavenly for school snack box or as a dessert.

Even though there are hundreds of recipes in practice to make cupcakes or muffins, the basic ingredients would never change. In case of eggless cupcakes, use butter or oil a little bit more to compensate egg’s job.

To get softer moist chocolate cupcakes, the batter should be fluffy like cake batter itself. After all, the cupcakes are nothing but mini cakes and the batter consistency for both cakes and cupcakes is almost the same.

Whereas, there is a close cousin for the cupcake called as Muffin, which is very popular in the western countries. Muffins and cupcakes are look-alike cousins only in shape. Cupcakes and muffins are commonly used names, you can differ the recipe from its ingredients. A muffin can be made as savory breakfast and the sweet muffin also would be of lesser in sweetness compared to cupcakes.

Today I made moderately sweeter chocolate cupcakes or chocolate muffins.

You may like my other baking recipes: Butter cookies

Vanilla sponge cake

Cupcakes are purely a dessert item, means they are only made as sweet. Hence the cupcake and cake batter uses more or less similar ingredients and the batter consistency also matches. To conclude that point, the cupcake batter should be fluffy and not too dense or too watery.

Finally, I would like to say that you can use the same recipe to make chocolate cupcakes without choco chips also.

Check out the video of making:

Chocolate cupcakes | Choco chip muffins |Chocolate muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chocolate cupcakes are the most simple & delicious snack or dessert item baked with all-purpose flour, coco powder and sugar with eggs. Learn with a video and pictures.
Course: Breakfast, Dessert, Snack
Cuisine: Global
Keyword: Choco chip cupcake, Choco chip cupcakes, Choco chip muffins, Chocolate cupcakes, Chocolate muffins, How to bake chocolate cupcakes
Servings: 24 cupcakes
Calories: 180 kcal
Author: Sangeetha
Ingredients
Dry Ingredients:
  • 1.5 cups of all-purpose flour
  • ½ tsp baking powder
  • ¼ cup coco powder
  • 1 cup sugar
  • ¼ cup white/dark choco chips
Wet Ingredients:
  • 2 eggs
  • ½ cup oil
  • ¼ cup milk
  • 1 tsp vanilla essence
Instructions
Recipe:
  1. In a large mixing bowl, sieve all-purpose flour (maida) and baking powder.
  2. Add sugar and coco powder with the flour.
  3. Mix all the dry ingredients with a beater.
Preparation of the wet ingredients:
  1. Take another mixing bowl and add two eggs.
  2. Also, add oil and milk with vanilla essence.
  3. Beat everything together until foamy consistency. As we add whole eggs here, the fluffy texture won't come like egg whites beating.
  4. Now add white or dark Choco chips or broken chocolate pieces in the dry ingredients bowl and give a quick mix.
  5. Make a well in the middle, pour the whole content of the egg mixture and start combining.
  6. Combine the wet and dry ingredients using a spatula gently at the same time evenly.
  7. There should not be any dry flour seen and you can use warm water or oil to prepare a thick soft fluffy batter like this.
  8. Ideally, the consistency of the cupcake batter would be of an in-between consistency to the cake batter and cookie dough. In such a way, that it should be neither hard nor runny. Adjust with liquid or flour as and when required.
  9. Line the muffin(cupcake) tray with cupcake sheet or grease with some oil.
  10. Scoop the chocolate muffin batter and fill 3/4th of the space like this.
  11. Preheat the microwave oven to 180°C and bake the muffins / Choco chip cupcakes for not more than 20minutes.
  12. Insert a toothpick after 15mins to check the doneness of the chocolate cupcakes.
  13. If it comes out clean, take the tray out of the oven and give cooling time of 15 minutes.
Recipe Notes

Tips: 1. You can add readymade dark or white choco chips or broken chocolate pieces. 2. If you like extra sweeter muffins add an extra quarter cup of sugar. 3. More sugar, more baking powder or extra liquid blocks the air holes of the cake batter and may yield dense cake instead of a fluffier one. 4. Baking beyond the required time may turn your cupcakes hard and dry 5. You can use melted butter in place of oil. Yet I feel for chocolate muffins oil stands better than butter.

Recipe:

  • In a large mixing bowl, sieve all-purpose flour (maida) and baking powder.

Chocolate cupcakes -maida Chocolate cupcakes -sieve Chocolate cupcakes -baking powder

  • Add sugar and coco powder with the flour.

Chocolate cupcakes -sugar Chocolate cupcakes -coco powder

  • Mix all the dry ingredients with a beater.

Chocolate cupcakes -mix

Preparation of the wet ingredients:

  • Take another mixing bowl and add two eggs.

Chocolate cupcakes -eggs Chocolate cupcakes -2 eggs

  • Also, add oil and milk with vanilla essence.

Chocolate cupcakes -oil Chocolate cupcakes -milk

Chocolate cupcakes -vanilla essence

  • Beat everything together until foamy consistency. As we add whole eggs here, the fluffy texture won’t come like egg whites beating.

Chocolate cupcakes -whisk Chocolate cupcakes -wet batterr

Mixing dry & wet ingredients:

  • Now add white or dark Choco chips or broken chocolate pieces in the dry ingredients bowl and give a quick mix.

Chocolate cupcakes -choco chip Chocolate cupcakes -well in dry mix

  • Make a well in the middle, pour the whole content of the egg mixture and start combining.

Chocolate cupcakes -egg mixture Chocolate cupcakes -mix wet & dry

  • Combine the wet and dry ingredients using a spatula gently at the same time evenly.
  • There should not be any dry flour seen and you can use warm water or oil to prepare a thick soft fluffy batter like this.

Chocolate cupcakes -muffin batter

  • Ideally, the consistency of the cupcake batter would be of an in-between consistency to the cake batter and cookie dough. In such a way, that it should be neither hard nor runny. Adjust with liquid or flour as and when required.
  • Line the muffin(cupcake) tray with cupcake sheet or grease with some oil.

Chocolate cupcakes -line try

  • Scoop the chocolate muffin batter and fill 3/4th of the space like this.

Chocolate cupcakes -fill Chocolate cupcakes -fill 3/4th

  • Preheat the microwave oven to 180°C and bake the muffins / Choco chip cupcakes for not more than 20minutes.

Chocolate cupcakes -bake for 20min

  • Insert a toothpick after 15mins to check the doneness of the chocolate cupcakes.

Chocolate cupcakes -ready Chocolate cupcakes -soft muffin

  • If it comes out clean, take the tray out of the oven and give cooling time of 15 minutes.

Chocolate cupcakes -feature

Tips:

  1. You can add readymade dark or white choco chips or chocolate pieces.
  2. If you like extra sweeter muffins add an extra quarter cup of sugar.
  3. More sugar, more baking powder or extra liquid blocks the air holes of the cake batter and may yield dense cake instead of a fluffier one.
  4. Baking beyond the required time may turn your cupcakes hard and dry.
  5. You can use melted butter in place of oil. Yet I feel for chocolate muffins oil stands better than butter.

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