Ingredients

· 250 g flour

· ½ teaspoon sea salt

· 2 teaspoons baking powder

· 50 g cocoa powder

· 100 g caster sugar

· 60 g brown sugar

· 2 eggs

· 185 ml milk

· 100 ml vegetable oil

· 1 teaspoon vanilla extract

· 150 g milk chocolate chunks

Method

Heat the oven to 180°C. Line a muffin tin with paper cases. Mix the flour, salt, baking powder, cocoa and sugars in a bowl and make a well in the centre. Beat the eggs and milk in a bowl. Tip the milk mixture into the well along with the oil and vanilla. Whisk everything until you have a well-combined, smooth batter. Fold through most of the chocolate chunks. Spoon the mixture between the cupcake cases and top each one with some of the remaining chocolate chunks. Bake in the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack.