Nutty Brownie Cupcakes



255 grams of plain flour
65 grams of cocoa powder
300 grams of sugar
1/2 tea-spoon of baking soda
2 tea-spoons of baking powder
1/4 tea-spoon of salt
2,5 decilitres of milk
1 egg
2 table-spoons of sunflower oil
1 – 2 teaspoons of homemade vanilla sugar
150 grams of dark chocolate (60%)
90 grams of walnuts

Making Nutty Chocolate Cupcakes

Preheat the oven to 175 degrees Celsius. Add sugar and eggs to a baking bowl and whisk together. Whisk in oil and milk. Sift in flour, cocoa, baking powder, vanilla sugar, baking soda and salt, and fold in a little at a time. Coarsely chop dark chocolate and walnuts and add to the dough. Add paper or silicon muffin cups to a cupcake tray. If you don’t have a tray it doesn’t matter, but they might lose some of the shape. Fill the cups 3/4 of the way and bake in the oven for 20-25 minutes. If you have a cake pin you can test one to see if they are ready after 20 minutes. It always depends on the oven. You can also see if they are done by pushing down on the top of the cupcake, if it bounces back it is ready.

Inspired by Chacha



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