If you have a sweet tooth try out these chocolate cupcakes with nuts. Easy to bake, it takes only 20 minutes to bake at 325 F. They can be served with a hot cup of tea, a cup of coffee, a glass of juice, yoghurt, or milkshake. What makes these chocolate cupcakes special is they have nuts and diced chocolate, not forgetting how spongy they are.
Ingredients you need:
- 4 cups of self-raising flour (24 cupcakes)
- 1/2 cup of cocoa
- 1 cup of sugar (preferably brown sugar)
- 5 eggs
- 1 cup of vegetable oil
- 1 teaspoon of salt
- 1 tablespoon of vanilla essence
- 1 and 1/2 cups of milk
- Peanuts (handful)
- 1/2 cup of chocolate chips or diced chocolate
- Cupcake papers
(alternatively, you can use all-purpose flour (same measurements) and 1 tablespoon of baking powder in place of self-raising flour)
Recipe:
- In a bowl, put 1 cup of oil, 1 cup of sugar and 5 eggs. Whisk it until it is fluffy and smooth.
- In a separate bowl, sieve 4 cups of self-raising flour and 1/2 cup of cocoa. Mix it well.
- In the flour mixture add 1 teaspoon of salt and mix.
- Pour in the dry ingredients in portions into the butter, as you mix.
- After mixing in the first portion, add 1/2 a cup of milk and mix until it’s smooth (no lumps)
- Add the other section mix well before adding the other 1/2 a cup of milk mix well, do that until you have mixed everything.
- Finally, add 1 tablespoon of vanilla essence and mix it to incorporate it into the butter.
- Scoop the butter as you put it on the cupcake papers.
- Dice chocolate or use chocolate chips and sprinkle on the butter
- Rub the nuts with your fingers to remove the skin. Sprinkle a few nuts on the butter evenly.
- Preheat the oven for 5 minutes.
- Bake the cupcakes for 20 minutes at 325 F.
- Use a fork to check whether it is ready if the fork comes out clean with no particles, your cupcakes are baked.
- Place the cupcakes on a tray and leave it to cool for about 30 minutes or more before serving.
- Your cupcakes are ready, serve with your favourite drink, and enjoy. Bon appétit!