These cup cakes are, for and egg free recipe, surprisingly moist and have a good chocolate flavour. I was given this recipe by a former work college and I do not know the original source.
Despite being egg free they are NOT suitable for vegans as they contain dairy.
I did bake these every now and again and take them into work as one of my colleagues is allergic to eggs, he has now, however, also developed an intolerance to wheat so he can no longer eat them.
I have given both metric and imperial measures, please do not mix and match as they are not exactly the same but both work well. I, unfortunately, do not know the US cups equivalents.
- 225g (8oz) softened unsalted butter
- 400g (14 oz) condensed milk
- 225g (8 oz) self-raising flour
- 115g (4oz) cocoa powder
- 2 tsp baking powder
- 100g (3½ oz) plain (dark) chocolate chips
- 1 tsp vanilla essence
- 340 ml (11½ fl oz) cherry cola (regular cola also works well)
PLEASE NOTE – the cherry cola needs to be one with sugar and not a diet one. Artificial sweeteners used in soft drinks can be chemically changed when heated so may change the taste. I have only ever used the cherry cola in the UK which is sweetened with sugar rather than with high fructose corn syrup which some countries use.
you will notice no actual sugar is used in the recipe. This is because the condensed milk and the cherry cola contain enough so no additional sugar is needed.
You will also need a 12 cake muffin tin with paper cases put in.
Before you start you need to ensure all ingredients are at room temperature so taking things out of the fridge about an hour or so before you start will help in this. I tend to cut my butter into cubes to help it warm up and soften more quickly.
Pre-heat the oven to 175OC (350OF)
Cream the butter using an electric mixer until light and fluffy. This can take several minutes.
Add the condensed milk and beat into the butter until well blended together.
Sieve the flour, cocoa and baking powder into the mixture and then stir in until just combined. Add the chocolate chips, vanilla and cola and mix in.
Spoon the batter into the paper cases.
Bake for 20 minutes or until the cakes spring back when lightly pressed.
Allow them to cool in the tin for 5 minutes then remove them from the tin and allow to cool on a wire rack.
Hints and Variations
Depending on how thick my batter is when making cupcakes I spoon the mixture out using the type of ice cream scoop with a scraper which can be drawn across the inside of the bowl of the scoop by squeezing a trigger like thing on the side.
These cakes do sink as they cool but it does not affect the taste of them and it does not mean they are uncooked. They are also rather large so one may serve two but it depends on how much chocolate goodness you want.
I tend not to use overly expensive chocolate chips for this recipe a shops own brand chocolate chips from the baking aisle are fine.
They will keep in an airtight container for up to 3 days and they do freeze quite well.
You can try adding about 75g (3 oz) of roughly chopped nuts along with the chocolate chips for a bit of a variation on this.
Also some countries have other ‘flavours’ of regular cola which you can also try. In the UK we used to have lime cola but this wasn’t, in my opinion, particularly nice. However, again do make sure this is cola which contains sugar and not artificial sweeteners.