Molten Center Chocolate Cupcakes

Preheat oven to 190ºC. Line a cupcake tray with paper cups or use a silicone muffin pan.

Sift together flour, baking powder and cocoa powder. Keep aside.

Cream butter and sugar till light and fluffy. Mix in egg and vanilla, beat for one more minute. Sift in the dry ingredients and beat until the last trace of flour disappears. If the batter seems too stiff, add milk to “loosen” the batter. The final batter should be of dropping consistency.

Pour half of the batter into the cupcake molds. Make an indentation with the back of a spoon and place the chopped chocolate on top. Pour the other half of the remaining batter and cover the chocolate.

Bake for 20-22 minutes or till the cupcakes have risen and are firm on top. Let it cool for 2-3 minutes, then remove the cupcakes from the tray and cool on a wire rack.

Dust with icing sugar or drizzle Hershey’s on top and serve.