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Photo of Chocolate cupcakes by WW

Chocolate cupcakes

5
Points® value
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
12
Difficulty
Easy

Ingredients

Plain White Flour

150 g

Cocoa Powder

15 g

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level

Caster Sugar

60 g

Honey

2 tablespoon(s)

Vanilla Extract

1 teaspoon(s), level

Vegetable Oil

1 tablespoon(s)

Buttermilk

100 ml

Egg, whole, raw

2 medium, raw

Dark Chocolate

40 g

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a 12-hole muffin tin with paper cases.
  2. Sift the flour, cocoa powder, baking powder and bicarbonate of soda together, then mix in the caster sugar.
  3. Beat the honey, vanilla extract, oil, buttermilk and eggs together. Add to the flour mixture and stir until just combined. Fold the chocolate drops through.
  4. Divide the mixture between the paper cases and bake for 15 minutes, then remove from the oven and leave to cool on a wire rack.

Notes

Using buttermilk instead of butter gives these cupcakes a light and fluffy texture.

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