Cupcakes
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup vegetable oil
1/2 cup milk
1 cup chocolate chunks

Syrup
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
1 teaspoon cornstarch dissolved in 1 teaspoon water

Heat the oven to 350°F. Grease and flour the cupcake trays

In a large bowl or a stand mixer; add the eggs, oil, milk, vanilla, sugar and whisk well until well combined and flufly. Gradually add the cocoa, flour, baking powder and beat well until well combined.

Finally fold in half of the the chocolate chunks and spoon the mixture into the cup cake molds.

Place tins in the oven for 10 minutes. After 10 minutes, remove cupcakes from the oven - but don’t shut oven off - and distribute the other half of the chocolate chunks on top of each muffin. Place the cupcakes back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

Remove from oven and let cool completely.

For the syrup. Add all ingredients to small saucepan. Bring to a boil, stirring frequently. Boil for about 3 minutes.

Drizzle chocolate sauce just before serving.

This recipe currently has 0 comments. Add your own comment in the right hand menu.