Chocolate Mochi Cupcakes

Chocolate Mochi Cupcakes
(adapted and modified from My Buttery Fingers)

Ingredients:
Makes around 12 cupcake-sized mini cakes

200g glutinous rice flour/mochiko
25g cocoa powder
85g unsalted butter, melted (changed to vegetable oil)
155g caster sugar (reduced to 100g)
187g evaporated milk
2 eggs
1 teaspoon baking powder
Chocolate chips for folding in or sprinkling

Method:

1. Preheat the oven to 175C. Grease and flour a cupcake pan.
2. Sift the glutinous rice flour/mochiko, cocoa powder and baking powder together.
3. In an electric mixer, whisk the eggs and sugar until light and fluffy. Fold in the melted butter/vegetable oil, then the evaporated milk. Fold in the dry ingredients or mix until just combined with a hand whisk. Fold in chocolate chips if using.
4. Split the batter between 12 cupcake holes, using around 1/4 cup per cake. Sprinkle the chocolate chips on top if using.
   Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean. Cool the cake on a rack, then remove from the pan.

http://j3sskitch3n.blogspot.sg/2011/02/chocolate-mochi-cakes.html