Takes 30 minutes. Makes 12.
These lovely muffins are made with melted chocolate instead of cocoa powder, which gives them a beautiful fudgey texture, somewhat crossed between a brownie and a torte but with a nice crunchy outer layer. I enjoy them fresh out of the oven, or slightly warmed up in the microwave.
I recommend seeking out some good quality dark chocolate that will be melted with the butter, because that's where most of the flavour will come from. The better the chocolate, the better the muffin!
For the filling, you can swap out the chopped milk chocolate for white, or dark chocolate depending on your tastes. You could also put in a handful of raspberries into the mixture, instead of just on top, if you are inclined that way. Without further ado, here's the recipe!
I N G R E D I E N T S
For the muffin:
150 grams of butter
150 grams of dark chocolate
100 grams of milk chocolate
1 1/2 cups of gluten free flour
1 tsp baking powder
1/2 cup of caster sugar
1 tsp of vanilla essence
2 eggs (whisked)
A handful of fresh raspberries
For the icing:
2 Tbsp cocoa
2 Tbsp icing sugar
M E T H O D
Preheat oven to 180° celsius on bake. Prepare a muffin tray by greasing with butter, or lining with cupcake papers
Roughly chop all the chocolate but keep the dark and milk chocolate seperate.
Melt the butter with the dark chocolate in the microwave, making sure to stir every 20 seconds until everything is melted and combined. You can also do this in a over the stove in a pot on a low heat.
Combine flour, baking powder, sugar, and chopped milk chocolate in a large bowl.
Make a well in the centre of the flour mixture and pour in the melted butter and chocolate and whisked eggs. Mix together with a wooden spoon.
Spoon mixture into prepared muffin tray, filling to just above halfway. Place a raspberry on top of each muffin.
Bake in oven for 15 minutes.
While the muffins are cooling, combine the icing sugar and cocoa powder with a tablespoon of water and mix together until you have a runny chocolate icing.
Drizzle the chocolate icing over top, best enjoyed warm.