Chocolate Chip Goodness
Have you ever felt like eating cupcakes without all those elaborate niceties or toppings that adorn them and appear in all tastes, colours, shapes and sizes? That’s exactly how I felt, several weeks ago, when I made these cupcakes. I just wanted to eat a nice, plain, cupcake with lots of chocolate in it, so please, do not expect any elaborate frosting or niceties on these ones.
After eating three cupcakes, which I did enjoy so much, I ventured to find out the definition of a cupcake and wondered whether they must always be elaborately adorned or topped. According to Dear Wiki, a cupcake is any small cake that is about the size of a teacup. If you normally serve your tea in a mug, then you are thinking of the wrong size. The real definition of a teacup is: a small cup used with a saucer for serving tea, and the amount of liquid held by a teacup should be about 150ml (5fl. oz). Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, pastry cream or other fillings. I am glad it says, may be.
Well, so much for trying to define a cupcake. After eating my three cupcakes, I actually forgot to post this recipe and today, I just stumbled upon the photos while looking at the hundreds of photos I have accumulated since I began blogging. It’s never too late to share and I hope you’ll enjoy the teacup-sized-cakes, if you ever try to make them.
This is the final mixture (batter). Spoon mixture evenly into the paper cases. Bake at 400°F (200°C) for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. I baked the cupcakes at 400°F (200°C) for 23 minutes.
Chocolate Chip Cupcakes
Preparation Time: 20 minutes + 30 minutes cooling time; Baking Time: 20–25 minutes; Makes: 14 cupcakes
- 225g (1¾ cups, 8oz) self-raising (I used all-purpose flour & added baking)
- 80ml (⅓ cup, 2.7fl oz) water
- 180g (¾ cup, 6oz) sugar
- 125g (½ cup, 4½oz, 1stick + 1 tablespoon) butter
- 1 teaspoon vanilla essence
- 3 eggs, separated
- Preheat the oven to 400°F (200°C). Line a 12-hole muffin tin with paper cases. Sift the flour.
- Combine water and sugar in a pan, stir over heat without boiling until sugar is dissolved. Bring to boil, remove from heat, cool syrup to room temperature. (I usually pop mine into the freer, it cools faster)
- Beat butter, vanilla and egg yolks together until light and fluffy. With mixture on medium speed, gradually pour in syrup in a thin stream, continue beating until all the syrup is mixed in.
- Stir in sifted flour and chocolate chips all at once.
- Beat egg whites until soft peaks form, fold half the egg whites into the mixture, then fold remaining egg whites gently into the mixture.
- Spoon mixture evenly into the paper cases. Bake at 400°F (200°C) for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Stand a few minutes before transferring onto wire rack to cool
- **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup).
- Cup measures based on assumption that 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cupcakes at 400°F (200°C) for 23 minutes.
- This mixture makes 14 cupcakes. If you make only 12 some of them will be too large.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
- If you use all-purpose flour add 1 teaspoon baking powder for every 125g (1 cup) flour