It only makes 12 cupcakes, so I thought perfect, nothing too big incase it's not that great. I got going on baking - and I before you know it they are baking away in the oven.
|dont these look good?!|
Double Chocolate Cupcakes
scant 1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa, plus extra for dusting
1 tbsp baking powder
1 tsp ground cinnamon
1/2 cup superfine sugar
6 1/2 oz white chocolate, broken into pieces or chips
2 large eggs
1/3 cup sunflower or peanut oil (i used vegetable oil and it worked just fine)
1 cup milk
- Preheat the oven to 400 degrees. Line a 12 cup muffin pan with paper liners. Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 4 1/2 oz of the white chocolate.
- Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the batter evenly among the paper liners, filling each three-quaters full. Bake in the oven for 20 minutes, or until well risen and springy to the touch. Remove from the oven, let cool in the pan for 2 minutes, then remove and place them on a cooling rack to cool completely.
- Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of barely simmering water, and heat until melted. Spread over the top of the cupcakes. Let set, then dust the tops with a little cocoa powder and serve.