In a bowl, sift together the flour, cocoa powder, and baking powder, add the sugar, mix, and set aside.
In another bowl, whisk the eggs, add the milk and oil, and mix well.
Add the dry ingredients to the liquid mixture, mixing well until you obtain a smooth batter.
Using a spoon, transfer the mixture into the cupcake liners, filling them to about 2/3 full.
Decorate the top with chocolate chips and bake in a static oven at 180° for about 25 minutes, checking doneness with a toothpick.
Store in an airtight container at room temperature for up to 3 days.
Enjoy them with a cup of coffee or hot milk for a sweet moment.
Italia, Veneto
| Energy (kcal) | 285.56 |
| Carbohydrates (g) | 50.09 |
| of which Sugars (g) | 32.39 |
| Fat (g) | 6.81 |
| of which Saturates (g) | 3.7 |
| Protein (g) | 6.16 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.17 |
