Category: Party Bakes

Choc-Chip Cup Cakes

Makes: 18 Cup Cakes
Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes
Baking Time: 10 - 12 minutes
360 g Cake flour (3 X 250ml / 3 cups)
3 ml Salt (½ tsp)
5 ml Bicarbonate of soda (1 tsp) 
125 ml Cocoa (½ cup)
10 g Anchor Instant Yeast (1 packet)
250 g Butter
400 g Sugar (500ml) (2 cups)
3   Large eggs
5 ml Vanilla essence (1 tsp)
200 ml Warm milk 
200 ml Cold water
250 ml Dark chocolate chips
Fudge Icing:
60 ml  Milk
50 g Margarine
400 g Icing sugar
80 g Chocolate chips or grated baking chocolate
    Chocolate eggs
    Chocolate shapes
  1. Mix the flour, salt bicarbonate of soda and cocoa together. Add the Anchor Instant Yeast and mix.
  2. Cream the butter and sugar together, until light and creamy. Add the eggs, one at a time, beating well after each addition. Add vanilla essence. 
  3. Add the dry ingredients, milk and water, alternatively to the butter mixture – mixing well after  each addition. Add the chocolate chips and stir until well distributed.
  4. Place 18 paper baking cups into muffin pan hollows and fill ¾ of the cup with the batter.
  5. Arrange 3 small containers on top of the muffin pan to elevate the plastic cover. Cover with  greased plastic and rise until the batter reaches the top of the paper cup, about 10 – 15 minutes.
  6. Bake in a preheated oven at 180 °C / 350 °F for 10 – 12 minutes. Allow to cool,
  7. Mix the milk, margarine and icing sugar together for the fudge icing. Cream until smooth and  spread the top of the cup cakes with the topping or place the mixture into a piping bag with a  decorative nozzle and pipe onto the cupcakes.
  8. Sprinkle with chocolate chips and decorate with small chocolate eggs and chocolate shapes made  from melted baking chocolate.