Dark Chocolate Muffins
4 Reviews
About the bake
Dark Chocolate Muffins that are too tempting to resist. For a romantic touch for a loved one, cover the top with a heart stencil and dust with icing sugar. These are muffins and not cupcakes so make sure you have muffin cases which are big enough to accommodate the mixture. If you're unsure watch the video above.
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a 12 hole muffin tin with paper muffin cases.
Step 2
Put the chocolate and butter in a heatproof bowl. Microwave on medium (500W) for 2 minutes, stir then microwave for a further 2 more minutes until smooth. Alternatively, rest the bowl over a pan of gently simmering water until the ingredients melt.
Step 3
Stir together the flour, baking powder, bicarbonate of soda, cocoa powder and golden caster sugar in a large bowl.
Step 4
In a jug, lightly mix together the soured cream and eggs. Pour into the dry ingredients with the melted chocolate mixture. Mix together until just combined.
Step 5
Divide the mixture between the prepared paper cases and bake the muffins for 18 minutes until risen and firm. Cut a heart shape out of a piece of paper, rest paper over a muffin and dust with sieved icing sugar.
Ingredients
- 200gDark chocolate (broken into pieces)
- 200gButter (unsalted)
- 200gAllinson's Self Raising Flour
- 0.25 tspBaking powder
- 0.25 tspBicarbonate of soda
- 2 tbspCocoa powder (sieved)
- 150gBillington's Unrefined Golden Caster Sugar
- 150mlSour cream
- 3Egg(s) (free range)
- 2 tbspSilver spoon icing sugar (to decorate)