Step 1: The ingredients!
410g tin of pear halves, in juice (The secret ingredient that keeps this cupcake moist but low calorie!)
75g cocoa powder
125g caster sugar
3 teaspoons of vanilla extract
50ml vegetable oil (If you have grapeseed or walnut, these are fine too)
3 medium sized eggs
225g plain flour
2 teaspoons of baking powder
50 grams of icing sugar (optional, for the icing drizzled on top)
And the tools you will need:
A measuring jug
A small saucepan
A fork or small whisk
A large mixing bowl (For the chocolate pear mix)
Cupcake tin and cupcake cases
A small mixing bowl (For weighing out flour)
A blender (Or anything that can purée liquid)
Step 2: Make the chocolate and pear mix
Weigh out the caster sugar and cocoa powder in a small saucepan and add 125 ml of the pear juice, discarding any juice left over. Heat the mix, whisking continuously until it is smooth and well combined. As soon as the mixture begins to boil, pour the nixture into a bowl and add the drained pears. Leave this mixture for 15 minutes to cool.
While waiting for the mix to cool, preheat the oven to gas mark 3, and line your cupcake or muffin tray with liners. Then have a little break.