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!
Ingredients
For the muffins
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- 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
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- 400 gr dark chocolate couverture ,
- 200 gr heavy cream
Instructions
For the muffins-
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- 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.
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- 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.