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Choc-chip Chocolate Cupcakes

These double chocolate cupcakes were requested by my daughter Mia for Valentines Day.  Thank goodness I baked and decorated them yesterday morning!  With the frequency of load shedding these days it would not have been possible to make them today!

125 ml sugar
2 large eggs
140 g/250 ml cake flour
60 ml cocoa powder
5 ml baking powder
pinch salt
30 ml oil
5 ml vanilla extract
50 g chocolate chips (optional)

Buttercream Icing
100 g butter
500 ml icing sugar
60 ml cocoa powder
2 ml vanilla extract

To decorate
heart-shaped sprinkles

  1. Preheat the oven to 180 °C.
  2. Line a medium muffin tin with paper cupcake wrappers and grease them with non-stick cooking spray.
  3. Beat the sugar and eggs together in a mixing bowl.
  4. Add the rest of the ingredients and mix well.
  5. Pour the batter into the cupcake wrappers and bake the cupcakes for about 15 minutes or until the cupcake are firm to the touch and thoroughly baked if tested with a skewer.
  6. Remove the muffin tin from the oven and cool the cupcakes in the tin for 5 minutes.
  7. Beat the butter with an electric hand mixer until fluffy.
  8. Add the icing sugar, cocoa powder and vanilla extract and beat well.
  9. Transfer the buttercream icing to a piping bag fitter with a star nozzle and pipe the icing decoratively onto the cupcakes.
  10. Sprinkle the cupcakes with heart-shaped sprinkles.
  11. Transfer to a serving platter and serve.

12 servings.