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Any dessert with chocolate in is always a win for me. I’m a simple woman, and very easy to win over with anything double chocolate. These muffins are rich and decadent but still very straight forward to make!
The Filling
I chose to fill these muffins with chocolate ganache. I wanted them to have a little extra kick, and this filling really elevates them.
You can make your ganache using a Bain Marie or a microwave. It’s a very straight forward process so don’t let it intimidate you! Just remember it will set slightly as it cools, so don’t worry about it being a bit runny.
Method:
Preheat your oven to 170c fan and line your tray with 10 muffin cases
Beat your eggs in a bowl using an electric mixer for about a minute until it starts to look light and frothy
Add your oil and milk and mix until these are combined, then add your golden caster sugar and mix again until your mixture is fully combined and fairly smooth
Add your self-raising flour, cocoa powder and chocolate chunks and mix these in. Be careful not to overmix at this stage, I recommend doing it by hand if you're not confident about how long to mix for!
Fill each of your cupcake cases with about three tablespoons of the mixture
Pop them in the oven to bake for 24-26 minutes
Remove your muffins from the oven. You'll know they're done if they spring back when pressed.
Leave them to cool
Make your ganache by mixing warm cream with your milk chocolate. I did this in a microwave using 10 second intervals.
Once they’ve cooled remove the center of the muffin with either an apple corer or knife.
Add your ganache to a piping bag and fill the center of each muffin to the top with ganache.
Leave the ganache to cool, and then serve
These muffins are also delicious warmed up with some cream…just a suggestion ;)
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