I have lots of cupcake recipes, but this is by far one of the quickest and easiest that I keep coming back to. I am all for doing things that save time and with this recipe I make 2 dozen cup cakes at once and keep some fresh for eating straight away and freeze half of them individually wrapped in cling wrap ready to pop straight into school lunches. I have adapted it from the “too Easy Chocolate Cake” in the Thermomix EDC to make it failsafe. Makes 24 cup cakes.
1 Choko
240g Butter / nuttelex
240g Sugar
3 eggs
240g Self-raising flour
200g milk
60g carob powder
2 teaspoons Vanilla Essence
2 teaspoons Baking Powder
Preheat oven tp 180°C. Prepare 2 muffin trays by greasing or with patty cake pans.
Peel and chop choko into chunks. Place into Thermomix bowl and purée for 20 sec on speed 7. Scrape down sides and repeat. Set ¼ cup of puree aside and freeze the rest for the next time you bake.
Without washing your bowl, add the butter and melt for 3 mins at 60°C on speed 4.
Add the ¼ cup of choko purée with the remaining ingredients andmix for 40 sec on speed 5.
Pour mixture into each cupcake pan till 3/4 full.
Bake in oven for 20 mins or until skewer comes out clean.
Dust with icing sugar and serve.
Variations: I have replaced one of the eggs with choko puree, if you don’t have chokos, just add an extra egg instead. Place one nestle white chocolate chip in the middle of each cup cake for an extra little surprise when bitten into or chop the white chocolate to make Carob and white choc chip cup cakes. I decorate these cupcakes with butter icing and Hopper sprinkles (naturally coloured sprinkles and 100’s & 1000’s, I buy these from Allergy Train) for special occasions. Also great to keep a few in the freezer at school when other children bring in birthday cakes. Then no one misses out! 🙂
Carob Cup Cakes with Hopper 100’s and 1000’s
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