CHOCOLATE CHIP CUPCAKE

Think of these as chocolate chip cookies in cupcake form, plus dollops of chocolate frosting.

PREPARATION TIME: 20 mins BAKING TIME: 20-25 mins SERVING: 6

INGREDIENTS

Self-rising flour 1 cup (155 gm)
Sugar 1/4 cup (60 gm)
Semisweet (plain) and milk chocolate chip 1/4 cup (50 gm)
Egg (lightly beaten) 1
Milk 1/2 cup (125 ml)
Melted butter 3 tbsp (45 gm)
Vanilla essence 1/2 tsp

FOR CHOCOLATE FROSTING:

Semisweet (plain) chocolate,chopped 1/4 cup (50 gm)
Heavy (double) cream 2 tbsp
Butter 3/4 tbsp

METHOD

Preheat the oven to 350°F (180°C).Prepare a 6-cup standard (1/2-cup/125-ml) muffin pan by greasing or inserting liners.
In a medium bowl, whisk together the flour and sugar, then add the chocolate chip.
In a small mixing bowl, combine the egg, milk, melted butter and vanilla essence.
Add to the flour mixture and stir until just moistened.
Divide among the prepared cups.
Bake until the tops spring back when lightly topped, 20-25 minutes.
Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool.
FOR THE FROSTING,Put the chocolate, cream, and butter in a heatproof bowl over but not touching a pan of simmering water.
Stir gently over low heat until smooth, then pipe or spread over the cooled cupcakes.

NOTES:

MAKE IT DIFFERENT!

Use white chocolate chips instead of the semisweet (plain) and milk chocolate ones.
Add a few tablespoons of roasted almonds, peanuts, or walnuts to the batter.
Top the cupcakes with white chocolate frosting or Vanilla Buttercream.

CHOCOLATE CHIP CUPCAKE