Easy cupcake recipes to get you through your exams

As a University student, you’re going to be using a lot of brain power. This means you need a lot of energy. What screams energy and tastes amazing? Baked treats! If you have a sweet tooth and enjoy baking, then these simple recipes that I have collected as a university student will be useful to you, especially if you are looking for a relaxing activity. But caution is advised because these treats are deliciously irresistible.

Chocolate brownie cupcakes

Chocolate cupcakes

Ingredients

  • 225g plain chocolate, broken into pieces
  • 85g butter, softened, or soft margarine
  • 2 large eggs, lightly beaten
  • 200g soft dark brown sugar
  • 1 tsp vanilla extract
  • 140g plain flour
  • 75g walnuts (optional) chopped into small pieces

Method

  1. Preheat the oven to 180 degrees Celsius. Put 12 paper cases in a muffin tray.

  2. Place the chocolate and butter in a saucepan and heat gently, stirring constantly until melted. Remove from the heat and stir until smooth. Leave to cool slightly.

  3. Place the eggs and brown sugar in a large bowl and beat together, then add the vanilla extract. Sift in the flour and fold in gently, then stir in the melted chocolate mixture until combined.

  4. Stir in the chopped walnuts (optional).

  5. Spoon the mixture into the paper cases.Bake in the preheated oven for 30 minutes, or until firm to the touch, but still slightly moist in the centre. Transfer to a wire rack and leave to cool.

Chocolate chip cupcakes

 

Chocolate chip cupcakes

Ingredients

  • 100g self-rising flour
  • 100g butter, softened, of soft margarine
  • 100g caster sugar
  • 2 large eggs, lightly beaten
  • 100g plain chocolate chips

Method

  1. Preheat the oven to 190 degrees Celsius. Put 12 paper cases in a bun tray.

  2. Sift the flour into a large bowl. Add the butter, caster sugar, and eggs and, using an electric mixer, beat together until smooth. Fold in the chocolate chips.

  3. Spoon the mixture into the paper cases.

  4. Bake in the preheated oven for 20-25 minutes, or until risen, golden and firm to the touch. Transfer to a wire rack and leave to cool.