½cupvegetable oil (like canola or rice bran)(125ml)
Melted chocolate for drizzling
Extra pistachios for topping
Preheat the oven to 180C / 350F / 160C fan forced. Line aa 12 hole muffin tin or silicon muffin tray with cupcake cases or grease them well.
In a large bowl sift together the flour, cocoa, baking powder, baking soda and salt. Add the sugar, choc chips and pistachios and mix it well.
In a separate bowl whisk together the eggs, milk, oil and vanilla until well mixed.
Add the wet ingredients into the dry ingredients and mix with a spatula until just combined.
Divide the batter equally among the 12 muffin holes and bake for around 22 minutes (notes), turning the tray half way through, until a toothpick inserted comes out with just a crumb or two attached (you'll have to try to miss the choc chips though).
Once cooled, drizzle with the extra melted chocolate and scatter with extra chopped pistachios
I use a standard Australian 20ml tablespoon (equal to 4 teaspooons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Baking time will be longer if you use cupcake papers.
All ovens vary so start testing for doneness 2-3 minutes before the recipe suggests.