How to make super light chocolate cupcakes

Preheat oven to gas 5 or 375^F

Gather your ingredients, mixing the flour and raising agents, and combining the milk and vanilla extract.

Line muffin tins, recipe will make a lot of small cupcakes and about 16 larges ones.

Meltio the chocolate... I use French plain chocolate 70%, and dark is better, but I imagine this would work with whatever, just vary the amount of milk a little if you dont like plain.

Cream the butter and sugar, this is how it looks at first. Persevere.

Separate the eggs into CLEAN bowls.

This is the butter-sugar after a few minutes. Still needs more beating...

Meantime, beat the egg YOLKS for a couple of minutes...

The butter-sugar is done now. Pale and creamy...

Egg yolks should be frothy like this. Add them to the butter-sugar and beat well until combined.

After the eggs are done beating with the mix, add the melted chocolate

This is how it should look.

Add 1/3 if the dry flour and raising agent mix, and beat well.

Now add 1/3 of the milk/vanilla extract. Repeat these steps until its all together and well combined.

Looking good...

You need a clean whisk with no water or dirt on it. If it isn't this wont work... The egg whites need to be beaten until peaks form... You may also want to use a much bigger bowl than I have.

This is after just a few seconds...

Almost there, but not quite...

That's what you want.

No spillage.

Now you need to fold the egg into the mix. Use a metal spoon, as you want to keep as much air in as you can.

All mixed in :)

Transfer the mix to the cases. You can use spoons or scoops. My mix made 19.5 cupcake.

Mmmmmmmmm Fresh out the oven.

I left the kitchen for like one minute!!!!!!

I found the culprit. Heres the inside...

Transfer to a wire rack and cool. Or eat straight away.

I will put up a guide on how to make my equally delicious marshmallow style icing when mine are cooled.