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
InstructionsFor 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.
- 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.