You can vary this recipe by adding dark, milk or white chocolate chips.
200 g caster sugar
130 g plain flour
50 g cocoa powder
2 teaspoons baking powder
a pinch of salt
160 ml whole milk
¼ teaspoon vanilla extract
160 g unsalted butter, melted
120 g dark chocolate, roughly chopped
a 12-hole muffin tray, lined with paper cases
Preheat the oven to 170 C (325°F) Gas 3
Put the eggs and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until pale and well combined In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. In another bowl, combine the milk and vanilla extract Gradually beat these 2 mixtures alternately into the egg mixture little by little (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Beat until all the ingredients are well incorporated. Stir in the melted butter with a wooden spoon until well incorporated, then stir in the chocolate until evenly dispersed. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 30 minutes, or until the sponge bounces back when touched.
A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack. to cool completely .
( Note - All spoon measurements are level, unless otherwise specified. All eggs are medium, unless otherwise specified. It is generally recommended that free-range eggs be used. Uncooked or partially cooked eggs should not be served to the very young, the very old, those with compromised immune systems, or to pregnant women Ovens should be preheated to the specified temperature. Recipes in this blog were tested using a regular oven. If using a fan-assisted oven. follow the manufacturer's instructions for adjusting temperatures ) .
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