Mini Moist Chocolate Cupcakes

Feeling great to have some small chocolate cupcakes during long holiday's tea time. You can have them hot and fresh from your own kitchen too.

Ingredients

Group A

• 1 cups of self-rising flour    1 杯自发粉
• 1/2 cup of cocoa powder    1/2 杯可可粉
• 1 tea spoons of soda bicarbonate    1 茶匙苏打粉

Group B

• 1/2 cup of custard sugar    1/2 杯砂糖 
• 1/2 cup of condensed milk    1/2 杯炼奶
• 1/2 cup of cooking oil    1/2 杯菜油
• 1/2 cup of hot water    1/2 杯热水
• 2 eggs    2 颗蛋
• 1/2 tea spoon of vanilla essence    1/2 茶匙香草精 

Steps 

1. Sift the Group A 3 times.    Group A的粉类过筛3回。
2. Crack the eggs into a mixing bowl. Add 1/3 of the sugar and beat with mixer till dissolved. Do the same for the balance sugar.    把蛋液放入盆内， 加入1/3砂糖搅打至溶化。 继续加入另一份1/3的砂糖打至溶化；再加入最后1/3砂糖打。
3. Pour in the condensed milk and beat a little while.  把炼奶倒入蛋糖液搅和。
4. **Add 1/3 of the sifted Group A and fold in. Then follow by 1/3 of cooking oil**. Repeat the part **  2 times for the balance Group A and cooking oil.     倒进1/3Group A粉类一边转盆一边划十字轻轻拌匀， 然后倒入1/3菜油拌匀。重复这步骤l两轮直到所有粉和油拌和。
5. Finally add the hot water and vanilla essence. Stir the batter gently to avoid the lumps remain in your cake.     最后加入热水和香草精拌好，以确保面糊顺滑没块状。
6. Pour the batter into paper baking cups.    把适量面糊倒入纸杯子。
7. Steam the cakes to fully cooked (approximate 15 minutes).    置入蒸锅蒸至熟透(约15分钟)。