Amber’s Cupcake

By: Amber


  • Break the chocolate into a bowl, add the Stork and melt over a pan of hot water (or in a microwave on medium power).
  • In a large bowl, whisk the eggs with the sugar and vanilla until creamy and slightly thickened.
  • Sieve the dry ingredients and add to the eggs with the chocolate mixture and chocolate chips or nuts. Mix gently.
  • Pour into a greased 22cm (9 inch) square tin.
  • Bake in a preheated oven at 170°C, 160°C fan, Gas 4 for 45-55 minutes.
  • Leave to cool before cutting into squares.

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