The perfect treat to make on a rainy Sunday! I can tell you we have been having a lot of those lately so cakes and cookies are coming out of our ears, this recipe was really easy to follow and the results were very tasty too.
Note that these muffins are from an English recipe so the mix is for 12 but they rise to the height of a standard size cup/fairy cake case or deep muffin tin. I used large muffin cases as they are all I had.
I would have needed to make half the amount of muffins or use double the mix for them to rise to large muffin size.
Oil or melted butter, for greasing
225g/80z of plain white flour
55g/2oz cocoa powder
1 tbsp of baking powder
1/8 tsp of salt
115g/4oz soft light brown sugar
2 medium eggs
250ml/9fl oz single cream
6 tbsp sunflower oil, or 85 g of butter melted & cooled.
85g/30z plain chocolate
200g/7oz plain chocolate
50ml/2fl oz of single cream
Method – Muffins
1. Preheat the oven to 200c/Gas mark 6
2. Grease or line a 12 cup muffin tin
3. Sift the flour, cocoa powder, baking powder and salt into a large bowl.
4. Mix in the sugar
5. Beat the eggs in a jug or large bowl, then beat in the cream and oil.
6. Making a well in the centre of the dry ingredients pour in the beaten liquid mix. Stir gently until combined.
7. Spoon half of the mix into each case, placing a piece of chocolate in the centre of each.
8. Spoon the remaining mix on top of the chocolate pieces and bake in the oven for 20 mins or until well risen and firm to touch.
Method – Sauce
1. Melt the plain chocolate and butter together over a pan of simmering water.
2. Stir until blended then stir in the cream.
3. Remove from the heat and mix until smooth.
Serve the muffins warm with choc sauce poured on top. Yum! 🙂