Today I’m making super, double chocolate muffins and it’s a good idea to make the double dose when you try it, because it will disappear right away!


For the muffins
  • 175 g butter
  • 175 g granulated sugar
  • 3 eggs
  • 175 g self-rising flour
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder
  • 4 tablespoons milk 3,5% fat
  • 110 g dark chocolate, roughly chopped into 0.5 cm pieces
  • 110 g milk chocolate, roughly chopped into 0.5 cm pieces
For the frosting
  • 400 gr dark chocolate couverture
  • 200 gr heavy cream


For the muffins
  • Preheat oven to 180°C at fan.
  • Line a 12 cup muffin pan with muffin liners.
  • Beat the butter and sugar in a mixer, using the whisk attachment, until the mixture is light and fluffy.
  • Add 2 tablespoons of flour (from the 175 gr) and continue beating.
  • Add the eggs, one at a time, waiting for each addition to get completely incorporated into the mixture before adding the next and beat for another minute.
  • Sift the rest of the flour, cocoa powder and baking powder into a bowl.
  • Remove the mixers bowl and add the milk, sifted flour mixture and all chocolates. Gently fold in with a spatula.
  • Divide the mixture among the 12 cups in the muffin pan.
  • Bake for 20-25 minutes, until they rise and a nice crust forms on top.
  • Remove from oven. Set aside for 5 minutes to cool. Turn out and transfer to a wire rack, until they cool completely.
Fορ the frosting
  • Break up the dark chocolate couverture into little pieces with your hands and transfer to a bowl.
  • Add the heavy cream and cover the bowl with plastic wrap.
  • Heat in a microwave for 2 ½ minutes at 800 watts.
  • When ready, remove from microwave and stir with a spatula until completely combined.
  • Cover with plastic wrap again and set aside.

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