Be sure to sift dry ingredients twice or thrice for a more luscious taste..
2 cups all-purpose flour
1 tbsp. baking powder
3/4 cup white sugar
1 tsp. Salt
1 egg beaten
1 cup milk(evap)
1/2 cup cocoa powder(Ricoa)
2 cups choco chips
2 tbsp butter
Procedure:
1. Preheat the oven to 450 degrees F.
2. Sift together flour,cocoa and baking powder.
3. Cream butter, sugar and salt together. Add the egg and beat until the mixture is light and fluffy. Add the milk.
4. Pour liquid mixture all at once into the dry ingredients. Then, add the choco chips.
5. Stir lightly so dry ingredients are moistened (25-30 strokes).
Note: Be careful not to overmix the batter to avoid uneven texture of your product.
6. Grease the muffin cups (or use paper liners). Spoon batter into the cups filling them about 3/4 full (or any amount desired).
7. Bake in preheated oven for 20-30 minutes or til golden brown.
Note:put 2 to 3 tbsps of water in empty muffin cups, you don't want your muffin pans to warp. Muffins also burn faster when baked in pans with empty cups.
We ran short of butter so we weren't able to make the frosting. In case you like to add frosting here's a recipe. I got this from cupcake-creations.com
Chocolate Butter Cream Frosting
Ingredients
8 oz confectioners sugar
5 oz softened butter
2 tsp hot water
2 tbls any brand of cocoa powder
Method
1. Melt cocoa powder in water.
2. Cream butter and sugar using electric mixer.
3. When combined well, add the cocoa mixture then beat until it achieves creamy, smooth texture.
