This is a recipe for making exactly 6 super soft cupcakes.
- 100 grams unsalted butter.
- 70 grams of white sugar.
- 75 grams of self raising flour.
- 25 grams of cocoa powder.
- 2 eggs.
- 1/2 teaspoon of salt.
- 1/2 teaspoon of baking soda.
Cream the butter and sugar. Use a silicone spatula. Try and dissolve all the sugar into the butter. Keep aside.
Whisk together the flour, chocolate powder, baking soda and salt. Keep aside.
Start preheating the oven at 180C. Rub a little butter in the cup cake tin. Dust it with a little flour.
Crack in an egg into the creamed butter. Mix well. Add the other egg. Mix well.
Slowly add in the dry ingredients into the wet ingredients. Do it in small batches as this will prevent making a mess.
The time between the mixing of the wet and dry ingredients and getting it into the oven is of extreme importance.
As soon as it’s combined, load up the cup cake tin and get them into the oven.
These cup cakes will be done in approximately 20 minutes. When a toothpick comes out clean, they are done. Let them cool for at least 10 minutes before removing from the tin.