Chocolate Cupcakes

• 85 116 g unsalted butter
• 143 23 g granulated sugar
• 168 g extra large eggs
• 340 13 g Hersheys Chocolate Syrup
• 75 g all-purpose flour
• 9 34 g vanilla extract
• 34 g instant coffee granules

1. Preheat the oven to 325 F (162.8 C).
2. Line a standard 7cm x 3 cm muffin pan (each cup containing 60 ml) with paper liners.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
4. Add the eggs, 1 at a time.
5. Mix in the chocolate syrup and vanilla.
6. Add the flour and coffee granules and mix until just combined.
7. Don't overbeat, or the cupcakes will be tough.
8. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle.
9. Don't overbake!
10. Let cool thoroughly in the muffin pan.

butter, sugar, eggs, chocolate syrup, flour, vanilla, coffee granules

Taken from www.food.com/recipe/chocolate-cupcakes-402242 (may not work)