Double Chocolate Muffins
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 200 g dark chocolate, chopped
- 354.88 ml vegetable oil
- 946.36 ml self-raising flour
- 59.14 ml cocoa powder
- 354.88 ml caster sugar
- 354.88 ml milk
- 2 eggs, lightly beaten
- 236.59 ml dark chocolate chips
- 2 (100 g) cherries, ripe bars chopped (to decorate)
-
TOPPING INGREDIENTS
- 250 g dark chocolate, chopped
- 118.29 ml thickened cream
directions
- Line two 12-hole muffin pans with paper cases (1/3 cup capacity).
- Place chocolate and 1/4 cup of the vegetable oil in a small pan. Stir over a low heat until chocolate is melted. Remove from heat.
- Sift flour, cocoa and sugar in a large bowl. Make a well in the centre. Add warm chocolate mixture, remaining vegetable oil, milk, eggs and 1 cup of the Choc Bits. Stir until just combined.
- Spoon mixture evenly into paper cases.
- Cook one tray at a time in a moderate oven (180C) for 30 minutes or until cooked when tested. Remove from pans and cool on a wire rack.
- To make topping, combine chocolate and cream in a small saucepan. Stir over a low heat until mixture is smooth. Stand at room temperature until mixture is a spreadable consistency.
- Spoon topping over each muffinand decorate with chopped cherry ripe bars.
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RECIPE SUBMITTED BY
Tisme
Australia