Cupcakes and Muffins



Rich, fudgy, quite yummy chocolate chip cupcakes and strawberry cupcakes. I made these for a tea party with a bunch of neighbours. They were a success!

Chocolate chip cupcakes

Basically the same sponge cake batter in the shape of little cupcakes, but they looked so good – and tasted even better – that I couldn’t resist putting up pictures.

Recipe for rich, fudgy chocolate chip cupcakes under the cut.

Strawberry cupcakes
I made strawberry cupcakes, too! Use the same recipe as below, just remove the cocoa, coffee powder, and chocolate chips. Add strawberry extract instead of vanilla, and done!

Chocolate Cupcakes


  • 100g flour/maida
  • 100g sugar
  • 100g butter
  • 2 eggs, separated into whites and yolks
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 tablespoon instant coffee powder – or a tablespoon of brewed coffee, if you have a coffee press
  • Chocolate chips – a handful


  1. Preheat your oven or microwave at 180 degrees centigrade and line your cupcake mould with paper liners.
  2. In a large mixing bowl, whisk together the butter and the sugar until fluffy. Then add the yolks and whisk till completely incorporated.
  3. Sieve the flour into the mixing bowl, along with the cocoa powder and baking powder. This adds aeration to the batter, and will ensure fluffy, soft cake. Add the instant coffee powder, also.
  4. Now add the three tablespoons of milk. (Also add the brewed coffee, if you have it.)
  5. In a separate bowl (preferably stainless steel), whip the egg whites till they become foamy, white and leave stiff peaks when you lift up the egg whisk. It’s important that not a drop or drip of oil gets into the egg whites, or they won’t stiffen.
  6. Once the egg whites are ready, fold them into the cupcake batter, a third at a time. Your batter should be of a slightly runny consistency now.
  7. Add half the chocolate chips now.
  8. Drop a tablespoonful of batter into each cupcake mould, smoothing it out with the spoon to make a little hollow in the middle. This will ensure the cucpake remains level once it bakes and doesn’t form a dome. Toss the remaining chocolate chips onto each of the cupcakes.
  9. Now bake the cupcakes at 180 degrees centigrade for 25 minutes.

[mood| indifferent]
[music| Yaakusako wa iranai: Maaya Sakamoto (‘The Vision of Escaflowne’ OP)]

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5 Comment

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