Chocolate Cupcakes
350 g plain flour
370 g caster sugar
60 g cocoa powder
1 tsp baking soda
1/4 tsp salt
150 g dark OR semi-sweet chocolate chips
240 ml cup of coffee, cool/room temperature
210 ml vegetable oil
240 ml buttermilk
3 large free-range eggs
350 g plain flour
370 g caster sugar
60 g cocoa powder
1 tsp baking soda
1/4 tsp salt
150 g dark OR semi-sweet chocolate chips
240 ml cup of coffee, cool/room temperature
210 ml vegetable oil
240 ml buttermilk
3 large free-range eggs
Preheat oven to 350ยบ
Sift together all dry ingredients.
Finely chop the chocolate (in a food processor) and add to dry ingredients. Mix until incorporated.
Whisk the wet ingredients together in the bowl of a stand mixer. Gradually add the dry mix and whisk until silky smooth.
Transfer mixture to a small jug with pour spout.
Carefully, pour into cupcake tins (about 2/3 full).
Bake for 20-25 minutes or until they spring back when touched and a toothpick comes out clean.
Let cool in the pans until you can grab the pan with your hands. Then flip out onto cooling rack.

Source: Cupcake Jemma