Steps

1. Assemble your tray well in advance, add your cupcake moulds into your muffin tray. 
2. Pre heat your oven to 180C for 20 minutes
3. The Dry Ingredients- Maida, Hershey’s Cocoa Powder, Baking Soda, Baking Powder, Salt, Dark Chocolate Chips
4. Sieve all your dry ingredients together. 
5. These are the wet ingredients: Nestle Milkmaid, Lemon Juice, Melted Butter and 1/2 cup water and Ossoro Madagascar Vanilla Essence
6. Stir all wet ingredients using a wire whisk
7. Using the cutting and folding technique mix all the ingredients, no lumps should remain. Mix it in such a way that you don’t whip it. 
8. Add the chocolate chips 
9. Continue mixing until you see no white batter, lift from bottom to the top gently. Usually, all the dry ingredients settles down below. Add some more chocochips on top! 
10. Pop it into the preheated oven for 20 minutes. 
11. Scoop the batter out using an ice cream scoop or a tablespoon, put a little more than half of the cups. Tap the pan on the counter, to remove air bubbles.
12. Let it cool before you have it, or you can burn your tongue!
13. See how spongy it is? It was yum! Add a little Nutella on top if you like!