You could bake these cupcakes on a weekday morning and tuck them into school lunchboxes for a surprise treat (say, on hump day!). That's how quick and easy they are to prepare and it speaks as well to how they call for only the most basic of kitchen staples. Feel free to swap out the margarine for butter, and be sure to use unsweetened cocoa powder, preferably of a high quality. Be careful not to overbake these, too.
- 150 grams margarine
- 2 eggs
- 1 cup flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- Preheat the oven to 360°F.
- Line the wells of the cupcake tin with paper baking cups (or grease the wells, if desired).
- In a bowl, combine the margarine and sugar and beat until smooth. Add the cocoa powder, eggs and flour. Mix well, without beating.
- Fill the muffin cups about ¾ of the way full and bake for about 15 minutes, or until done but not too dry.
- Remove and let cool.