Hellooo everyone !
Firstly, I would like to say a massive thank you for the overwhelming and heartfelt response from you all at my announcement yesterday. I am so happy that regular readers are so ecstatic about this and that I have found new friends here because of it. There are some lovely people I interact with here and I’m grateful of their support 🙂
I also had a huge surge in views, thanks to Company Magazine retweeting my blog link which was just *insert okay emoji symbol here* and that was just even more icing on the cake for me so thank you yet again Company Magazine !
Now, for business, and a delicious one at that.
Today we are making a dense and naughty Double Choc Muffin *drool*
To make these bad-boys you will need:
Muffins – makes 6
250g Plain All Purpose Flour
2 1/2 tsp Baking Powder
35g Cocoa Powder
2 tbsp Sugar
130g Dark Chocolate Chips
1 Egg, beaten
1/2 Cup of Milk
60g of Butter (preferably unsalted) and 30g of Coconut Oil
(you can use just 90g of butter if you prefer or soya spread to make it healthier)
50g Dark Chocolate
1 Tbsp Mascapone or Cream
I would also add some sugar to sweeten, or a natural sweetner.
1. Pre-heat the over to 180c/350f. Brush your muffin tin with melted butter or oil (if not using muffin cases, if you did that’s silly because they’ll stick !)
2. Weigh out the flour, baking powder and cocoa in a small bowl and then sift into a larger mixing bowl.
3. Measure and add the sugar and chocolate chips, mixing in well.
4. Make a well in the centre to add the wet ingredients to later.
5. Beat your egg lightly until yellow and mixed, and then combine the yogurt, milk and melted butter and oil. Using a fork, whisk all together until the oil no longer has a layer on top and looks like milk.
6. Pour wet ingredients into well and using the fork, fold the mixture together, centre out and bottom to top. DO NOT OVERBEAT THE MIXTURE this is crucial, it should look lumpy ! you just need to combine the ingredients and then just a little mix or two.
7. Spoon the mixture into the lined muffin tray. If you have used some cases you’ll have extra mixture for two more muffins. Make sure you press the mixture into the gaps and corners so you can fill the holes right to the brim ! Yay for big cakes !
Put in the oven for 12-15 minutes and allow to become monsters.
8. As you cook, start making your stopping as this will need to firm up in the fridge as the muffins cool, and I’m all for a bit of time-saving.
Making a Baine Marie (basically a pan with hot water where you place a glass bowl in, a double boiler if you will), add your bowl to the pan with the mascapone, chocolate and butter. Turn the heat up to get the boiling started and then to a low heat to simmer and not burn. Burnt chocolate is just wrong. As it simmers I would add the sugar here because you don’t want that burning either.
It should look silky and combined to a lovely texture, thicker than just melted chocolate.
Take off the heat, let it rest a bit and then put in your fridge to firm up – not set.
9. Oh mama. By the time you’ve melted your chocolate the muffins will be ready !
10. Loosen the muffins using a silicon spatula or another flat utensil, and lift carefully to a cooling rack. Admire them from afar.
11. Now spoon on the topping and make sure to spread it to the edges and build it up ! Never too much of a good thing.
Serve with cream or ice-cream.
How uh-mazing do these look ?! aaaaah inhales.
A perfect naughty treat that you actually have to share because it’s so dense and chocolatey. The topping will set but no fear because it tastes grand.
We made these to celebrate with yesterday but gave them to our friend down the road who had her family visiting from Prague as we wouldn’t have finished them, and I’m expecting them to be all gone by tomorrow !
I hope you like this recipe, let me know if you make it and what you thought of your outcome. It is dense and heavy but what’s the point in cream if there’s not a load of pudding to devour ?!
Lots of Love to you all,