Classic Chocolate Chip Sponge Cupcakes

I love sponge cake. I think there's just something about the simplicity of a sponge cake that makes it so special. Maybe it's the lightness of  the cake or maybe it's that special spongy texture. Whatever it is, I just love sponge cake. However, I seldom see sponge cake in a cupcake form. For this reason, I made an experiment with a chocolate sponge cake recipe that makes a whole 20cm cake and make it into cupcakes. 

I'm sure by now you are familiar with my style of cutting the ingredients in half to make just 6 or 8 cupcakes in the event that it may not  yield good results. I wasn't sure how many cupcakes I would get by using just half of the ingredients from a whole 20cm cake recipe. Well, only one way to find to find out and that's just to go for it.

I got the recipe from the book 500 Cakes. It's a really good recipe book. So I think it's worth checking it out from your local library or better yet buy the book! Anyway, my recipe for the classic chocolate chip sponge cupcakes goes like this:

Ingredients

85g margarine/butter, softened
70g caster sugar
2 small eggs (size 6), leave at room temperature
70g self-raising flour
23g cocoa powder
45g plain chocolate chips.

• Before starting to mix ingredients, pre-heat oven to 180C and line a muffin tray with baking cups.
• Beat butter and sugar with an electric mixer until pale and fluffy.
• While the mixer is still going, add the eggs one at a time. Ensure the eggs are not cold or the butter mixture will curdle. If it curdles, just continue mixing until it will eventually comes together.
• When the mixture looks like cream, sift in flour and cocoa powder. Fold in until combined or mix using electric mixer at Speed 1 no more than a minute.
• Then fold in the chocolate chips.
• Divide evenly onto baking cups. Bake for 15 minutes. The cupcakes are ready when it's firm to the touch or a skewer comes out clean from the center of cupcake.

I think I should give these sponge cupcakes a little credit by not putting any frosting on it. So, I believe that just a dusting of icing sugar should do the trick.

Happy Baking!!

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