Moist Chocolate Chip Cupcakes


Ingredients

All purpose flour – 1 cup
Egg – 1 beaten
Baking powder – 1-1/2 tsp

Baking Soda – ½ tsp
Milk – 1½ cups
Unsalted Butter – 100 gms (1/3 cup + 2 tbsp approx)
Oil – ¼ cup
Coco Powder – ½ cup 
Sugar – 1 cup
Salt – a pinch 
Choco chips – ½ cup

Instructions

Preheat the oven to 180 C/350-375 F, 10 mins before baking.
Heat together milk, butter, oil and coco powder till the butter melts. Let it cool to room temperature.
Beat the egg and add flour, baking powder, baking soda, salt, and sugar.  Add this to the cooled wet ingredients. Beat it well using an electric beater or hand whisk till it is mixed well. Add the choco chips and fold gently. 

Line your cupcake tin with paper liners, pour batter.  Bake for 15-20 minutes.  Use a toothpick to check if the cakes are done.

Chocolate Icing

Ingredients:

 Butter – ½ cup
Icing sugar – 3 cups
Cocoa powder – 2/3 cups
Milk – 1/3 cup
Vanilla essence – 1 tsp
Sprinkles (I have used silver sprinkles here)

 Method:

 Melt the butter, but do not overheat it. Stir in the cocoa until mixed well.
Add icing sugar and milk and beat together.
Add vanilla essence.
Add a small amount of milk if needed to get a piping consistency.
Spread with a spatula or use a piping bag to pipe the icing.

Sprinkle with sprinkles of your choice.


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