Nigella’s Double Chocolate Chip Cupcakes

This double chocolate chip cupcakes recipe is adapted from a recipe in Nigella Lawson’s cookbook, “Feast”. Dessert recipes with two kinds of chocolate are the kind you don’t easily forget!

I’ve got vibe. I’ve got mojo. And right now its all in boxes and I believe it may be driving me nuts. At the moment I ‘live’ at my boyfriends house, my stuff is at my parent’s house and my larger stuff is in my uncle’s basement, so I have no place of my own. My awesome Buddah collections is collecting dust, my foo dogs aren’t protecting anything in my trunk, and the few pieces of artwork I have, are hidden away in boxes.

I don’t like cluttered junk but I do like my space to have a vibe of personality and character. I don’t need a billion collectibles to fill up every flat surface but I do like hints spread around. I think most of all I am craving my own ‘office.’ A place for my laptop, computer, external hard drive, text books ( all my work stuff -.-) and my crafting stuff, the sewing machine, portfolios and art books.

After years of conditioning, I’m addicted to cleanliness (thank you, btw). I’m addicted to bookshelves. I’m addicted to organization. I have none of that at the moment. I will survive. I know you don’t need stuff to make you happy, but a space that reflects me would be nice. Perhaps I can build an office in the back of the comic shop without anyone noticing.

Oh, and did I mention all of my kitchen stuff is in boxes? That didn’t stop me from making double chocolate chip cupcakes…

Chocolate Chocolate Chip Cupcakes adapted from Nigella Lawson’s Feast

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup cocoa powder
• 1 3/4 cup superfine sugar
• 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
• 1/2 cup milk
• 1/2 cup sour cream
• 1/3 cup plus 2 teaspoons vegetable oil
• 1 egg
• 1 teaspoon pure vanilla extract

Directions

Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

That lil dinosaur made my day. Someone stole his candy but he has an awesome growl when you pat his head.