You will need


Heat the oven to 180C / 350F. Line a 12-hole muffin tin with tulip or paper cases.

Sift the flour, salt, baking powder and cocoa powder into a large bowl and make a well in the centre.

Beat the eggs and milk in a large jug or bowl, then tip the mixture into the well along with the oil and vanilla. Whisk everything until you have a well-combined, smooth batter. Fold through our Oat Mylk Chocolate Chips.

Spoon the mixture between the cupcake cases and top each one with some extra chocolate chunks, if you desire.

Bake in the centre of the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack before serving.