150 gms all purpose flour
1 1/2 tbsp cocoa powder (I used extra dark cocoa powder and so used only 1 tbsp)
1 tsp baking powder
75 gms butter room temperature
90 gms brown sugar (white is also fine)
1/4 tsp salt if using unsalted butter
1 tsp Vanila extract
70 ml milk
Chocolate chips to sprinkle
For the base
7-10 biscuits (anything that is lying unused in your pantry)
1 tbsp butter melted
Start with the base. Crush the biscuits in a blender and add the melted butter. Grind together to form a wet sand like texture.
Cream the butter and the sugar in a separate bowl. Add the eggs one at a time and beat further. Add the vanilla extract and whip. Now add the flour and milk alternately beginning and ending with flour. Whip well till all is incorporated well.
Pre-heat the oven at 180 degree celcius.
Now take the chilled cupcake liners out of the refrigerator and add equal spoonfuls of the batter into the liners till about 3/4 full. Place them in a muffin tray and sprinkle the top with chocolate chips, as many as you like.