Sorry, you need to enable JavaScript to visit this website.

Chocolate Muffin With A Soft Filling

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 35MIN

Ingredients

All purpose flour: 200 g, all-purpose variety

Cocoa powder: 25 g

Baking powder: 1 tbsp

Sugar: 110 g

Eggs: 2

Sunflower oil: 100 ml

Milk: 225 ml

Chocolate: 75 g, chips

Chocolate spread: 8 tbsp

Cream: 175 ml, 48% fat

Chocolate: 175 g, chopped plain (semi-sweet)

Butter: 25 g

Cherries: 6, pitted and halved

A mouth watering chocolate muffin recipe: if you have a sweet tooth don't miss these chocolate muffins with a soft heart.

Preparation

For the muffins

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.

Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.

Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.

Stir into the dry ingredients until just blended. Stir in the chocolate chips.

Spoon into the tins to half fill them. Place about 2 teaspoons of chocolate spread on top of each muffin, then cover with the rest of the muffin mixture. Bake for 15-20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.

For the chocolate ganache

Bring the cream to a boil in a pan. Remove from the heat and stir in the chocolate until melted. Stir in the butter, stirring until the mixture is glossy. Chill for about 1 hour until thick.

Whisk the ganache with an electric whisk until increased in volume and thick. Spoon the ganache into a piping bag and pipe on top of the muffins. Place a cherry half on top of the ganache.

A mouth watering chocolate muffin recipe: if you have a sweet tooth don't miss these chocolate muffins with a soft heart.

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers.