All Purpose Flour / Maida – 1 1/4 cup / 150 grams
(My 1 cup measures 240 ml)
Preheat oven to 190 degree C. Line a muffin tray with cupcake cases and set aside.
In a bowl take maida, cocoa, salt, baking powder and mix it well.
Take egg and sugar in a bowl and beat for a min.
Now add in milk, vanilla, oil and whisk till combined.
Add in flour mix in and fold gently. Dont over mix the batter.
Now use a icecream scoop and scoop the batter into the muffin cases. Fill right to the top,
Now bake it in oven for 15 to 20 mins. Insert a toothpick to check whether the cake is done. If it comes out clean then it is baked.
Now remove it from oven and let it cool in the tin for 5 mins.
Now remove it from the tin and let it cool on a wire rack.
Enjoy warm with a cup of milk.
This will stay good for 2 to 3 days at room temp. Store in fridge for upto a week. You can warm it in microwave for few sec before serving.
|Take all your ingredients|
|Take flour in a bowl|
|add cocoa powder|
|add salt and baking powder|
|add 1 egg in a bowl|
|add in milk|
|add the flour mix|
|add 1/2 cup chocolate chunks|
|Line a muffin tray with cupcake liners|
|use a icecream scoop to take the batter|
|fill right to the top of the liners|
|top with chocolate chunks|
|Look at that perfect doom|
|and the fluffy texture|