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.

Add ½ cup chocolate chunks and fold into the batter.

Now use a icecream scoop and scoop the batter into the muffin cases. Fill right to the top,

Top with some more chocolate chunks.

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.