The Dark or Milk Chocolate Chunk Cupcakes are a great way to use the leftover chocolates that are lying in the refrigerator. You can use a combination of dark, milk and white, it tastes absolutely delicious. This is exactly what I do during the diwali season when guests come in with boxes of chocolate to wish us for the festival season. If you like some icing, you can top it with whipped cream, or chocolate ganache, but at home we eat all our cup cakes without the icing.
I have shared how to make this cake egg free (eggless) as well using the Flax Meal Egg Replacer.
Serve the Rich Chocolate Cupcakes as a tea time snack or even as a dessert for parties, may be after Enchiladas or along with Mulled Apple Juice Recipe.
Try our other favorite cupcake recipes for you next tea party :
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Equipments Used: Medium Cupcake/ Muffin Pan, KitchenAid Stand Mixer
Cooks in 40 M
Total in 60 M
To begin making the Dark Chocolate Cup Cake Recipe, preheat the oven to 180 C. Line the cup cake trays with liners or grease and flour them.
In a bowl, whisk the flour, baking powder, cocoa powder and salt. Keep this aside.
In a large bowl or a stand mixer; add the eggs (flaxmeal egg replacer), oil, milk, vanilla, sugar and whisk well until well combined and flufly. Gradually add in the flour mixture and beat until well combined.
Finally fold in the chocolate chunks and spoon the mixture into the cup cake molds.
Bake the cupcakes in the preheated oven for 12 to 15 minutes until baked - when a knife/ tester when inserted in the center comes out clean.
Serve the Rich Chocolate Cupcakes as a tea time snack or even as a dessert for parties, may be after Enchiladas or along with Mulled Apple Juice Recipe.