Being a lover of 1980s cuisine, I use that very strange ingredient called “cooking cream.” I use little of it and (in order not to throw away the rest of the package, which lasts only a week in the refrigerator on average) I always look for recipes to reuse it.
This recipe was originally for an apple cake by Paola Sersante. I like single-portion cakes much more and I find it a very convenient recipe, because it really takes five minutes to prepare it.

Cupcakes with chocolate chips

  • Preparation time: 30 minutes
  • Ingredients for 6 cupcakes
  • Difficulty: Easy recipe

  • Ingredients
  • 3 oz (100 grams) of all-purpose flour
  • 2 teaspoons of baking powder
  • 3 oz (75 grams) of sugar
  • ½ cup (100 ml) of cooking cream
  • 2 tablespoons of seed oil
  • 1 egg
  • 2 oz (50 grams) of chocolate chips
  1. Instructions
  2. Preheat the oven to 350°F.
  3. Sift the flour and baking powder into a bowl.
  4. In another bowl, beat the eggs with the sugar. Add the cooking cream, the oil, and then the sifted flour and baking powder. Add the chocolate chips and mix briefly.
  5. Place the paper cups in the muffin mold and fill them with the mixture.
  6. Add a few chocolate chips on top of each cupcake.
  7. Bake in the oven for about twenty minutes.

Tips to ensure the success of the dish:

  • Use an ice cream scoop to portion out the mixture into the cups, as they must be filled to 2/3 of their capacity.
  • The paper cups must not be greased.
  • I generally freeze the lightly-floured chocolate chips for at least ten minutes. This trick has the advantage of preventing the chocolate chips falling to the bottom of the dough and not letting them melt immediately once in the oven.
  • Cooking times in the oven vary because each oven cooks differently.