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Chocolate Milk Tea Cupcakes

These cupcakes are soft, chocolatey, and lightly sweet, infused with the flavour of milk tea using Sunwide's chocolate powder. Top them with whipped cream or enjoy them as-is for a rich, bakery-style treat using milk tea ingredients from your pantry. Makes ~6 cupcakes·9 ingredients·8 steps What ingredients do I need for Chocolate Milk Tea Cupcakes? (makes ~6 cupcakes) 90 g all-purpose flour (≈ ¾ cup) 30 g Sunwide chocolate powder (≈ ¼ cup) 5 g baking powder (1 tsp) 1 large egg 50 ml vegetable oil (≈ 3 ½ tbsp) 60 ml milk or water (≈ ¼ cup; milk gives a softer crumb) 30 ml Sunwide fructose syrup (≈ 2 tbsp) 40 g sugar (≈ 3 tbsp, for sweetness balance since fructose syrup alone may be too light) Pinch of salt (enhances chocolate flavor) How do I make Chocolate Milk Tea Cupcakes? Preheat oven to 180°C (350°F) and line a cupcake tray with 6 paper liners. In a bowl, whisk together flour, Sunwide chocolate powder, baking powder, sugar, and salt. In a separate bowl, beat the egg lightly, then whisk in vegetable oil, milk (or water), and Sunwide fructose syrup until well combined. Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix; batter should be smooth but slightly thick. Divide batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely. Optional: Top with whipped cream, chocolate ganache, or a light dusting of Sunwide chocolate powder.