Heat oven to 180C/160C fan/gas 4. Tip the sugar, flour, cocoa and baking powder into a large bowl. Whisk together the eggs, vegetable oil and milk, then stir together with the dry ingredients until well combined. Add the milk chocolate chips. Place cupcake cases into a 12-hole bun tin. Divide the mixture between the cases, then bake for 20 mins until risen and cooked through. You can now leave to cool and store for up to 2 days in an airtight container.
Sheet-Pan Salmon With Rice Cakes and Kimchi
In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no…
