You don’t need an oven or a cake mixer to do this, which is why this is one of my favourite weeknight stress-buster recipes! Just melting, whisking and stirring, that’s all you really need to do! Perfect after a crazy day at work AND/OR if you just want to work that elbow. Originally, I found this recipe from here, but I tweaked it a little by replacing the butter with regular cooking oil. I found that the rise ratio is better with cooking oil, and the richness and moisture is still pretty much the same. Oh yeah, and it’s a muffin becos of its high liquid content *bleks*

What you need
190g regular cooking oil, be it corn oil, sunflower seed oil
1 cup of sugar
200ml evaporated milk (just about 1/2 a can)
2 Eggs
1 cup of plain flour
1/2 cup of cocoa powder (I use Van Houten, very important to use good quality cocoa powder)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract

Work the magic!
1. Combine sugar, evaporated milk, vanilla extract in a saucepan.
2. Stir over low heat for about 5 minutes until sugar is dissolved and remove from the stove. Remember, it doesn’t need to get too hot, you’re just disolving the sugar.
3. Stir in the oil and add the eggs into the slightly warm evaporated milk mixture and whisk until combined.
4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl then pour the milk+oil mixture into dry ingredients and stir until combined. The cake batter is very runny.
5. Using tart pans (I use aluminium ones which are meant for portugese egg tarts), line them with cupcake cases
6. Fire up your steamer, in my case I used a large wok and a steaming rack (a round metal disc with lots of holes)
7. With a soup ladle, scoop the batter into the cupcake cases full to the brim, this will ensure that your muffins will “smile”.
8. Steam over medium heat for 25 minutes.

Makes 8 awesome, moist, chocolatey muffins. I topped mine with some simple chocolate ganache after leaving the muffins to cool for around 1 hour at room temperature.

P/S: You can make this into a cake, just pour batter into a lined 8 inch pan, and steam for 40 minutes instead. Leave to cool before cutting.