By now you’ve already known that I have a picky son. The only thing he doesn’t question is sweets and more particularly chocolate. This is not a surprise to me, as I am a well known chocoholic.

In our home there is always a variety of chocolate bars, plus chocolate truffles, etc. I try to give him as less as possible. Sweets are really bad for the teeth and also diabetes is in fashion lately. The other night we were out with friends and they were telling me about a little girl who, before each meal, makes insulin shots. I feel so sorry for all these poor babies that have to endure such a thing for the rest of their lives. Childhood is supposed to be the most happy and carefree period of our lives and yet there are children that have to think before they eat, follow a specific diet and moreover make shots to themselves every single day.

What can I say, my mom once told me that she wouldn’t want to raise children in this period of time, because it is harder than what it used to be and I tend to believe her.

During my years of childhood and adolescence there weren’t such things, at least not this extend. No diabetes, no swank flu, no children’s cholesterol, not so many viruses.

I think nature pays us back for every abuse and mistreat we give her.

Going back to the sweet business I was telling you about, I always try to have a little sweet treat at home, because especially in the afternoons my son wants desperately something sweet. So, when I saw the other day this recipe for fudge cupcakes at King Arthur’s Baking Banter, I immediately pulled my sleeves and made them.

They are very tasty and moist little cakes. This is a very easy and straight forward recipe and the results are guaranteed. Let’s go and make them.

Preheat oven to 200° C. Take two 12-cup muffin trays and either butter them or line them with cup papers as I did.

In the mixer bowl mix all the dry ingredients and in another bowl mix all the wet ingredients except the vinegar, the melted margarine and the chocolate chips.

Pour the wet ingredients to the dry ones and whisk either by hand or with the mixer until they are incorporated.

Add the vinegar and the margarine and stir to combine.

Add the chocolate chips and mix again. Spoon the batter into the muffin pans.

Bake the cakes for about 18 to 20 minutes.

Remove the cupcakes from the oven and take them out of the trays so as not to get steamed.

I decorated them because I was in a good mood that afternoon.

I made a syrup and brushed their tops and just dived them into the bowls with the decoration.

You can eat them plain as well the taste is exactly the same.