When in doubt, the kids are ill or you just need a distraction technique, bake. OK in moderation so aim for colouring in first but a bit of bun making is always fun and as my youngest was under the weather this weekend, we got to baking these easy peasy chocolate buns/cupcakes. We don’t like them too sweet so only used 40g of sugar.
Oliver is egg intolerant and I use oat milk as Xander can’t eat dairy.
- 100g Plain flour
- 20g Cocoa powder
- 1 1/2 tsp baking powder
- 1 egg
- 40 g sugar
- 120ml whole milk/ dairy free milk
- 40g unsalted butter
- pinch of salt
- chocolate chips/toppings.
Preheat your oven to 170°C (Gas Mark 3)
Beat the flour, sugar, butter, cocoa powder and salt together until smooth. We use a wooden spoon and metal hand whisk but if you have an electric whisk, all the better.
Then whisk the milk and egg in another bowl and add to the original mixture. Spoon into resin or paper cases and bake for 20-25 minutes, putting a folk or skewer in to check they are cooked through at the end.
Cool. Melt dark chocolate in a bowl over a pan and cover each cupcake then add chocolate chips or other chocolate toppings. Now eat!