chocolate muffins recipe

A recipe for a mid-week treat, or perhaps a treat that the kids can help to bake on a rainy weekend.

This is a failsafe chocolate muffin recipe for all kinds of occasions, it can be kept rather simple or dressed up with all manner of icing and decoration, the choice is yours!

chocolate covered muffins

The taste is totally delish! I enjoy keeping it simple with a deep dark chocolate coating using good quality dark chocolate at least 60% cocoa content and with a just hint of edible sparkles across the top whilst the chocolate is still sticky.

This recipe makes approximately 12 muffins / cupcakes.

Chocolicious Chocolate Covered, Chocolate Muffins

5 from 3 votes
Recipe by Janine Moore Course: DessertCuisine: AmericanDifficulty: Medium
Servings

12

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

320

kcal

This is a failsafe chocolate muffin recipe for all kinds of occasions, it can be kept rather simple or dressed up with all manner of icing and decoration, the choice is yours!

Ingredients

  • 120 g caster sugar / Super Fine Sugar

  • 120 ml Vegetable oil

  • 1 medium free-range egg

  • 175 ml Milk, full fat or semi skimmed

  • 230 g self-raising flour

  • 1 tsp baking powder, Optional. (I prefer not to use)

  • 200 g chocolate bar, Dark, Milk or White Chocolate.

  • 1 tsp good quality vanilla essence

  • For topping
  • 200 g chocolate bar of your choosing

Directions

  • Preheat the oven to a medium setting, gas mark 6, that’s 200c or 400f a little less for fan assisted ovens.
  • Find a heat proof bowl that will fit over a pan of hot water without letting the bowl touch the water,
  • Put the pan on a very low setting on the cooker, just enough to keep the water under the bowl hot.
  • Break up the chocolate into pieces and stir until melted.
  • In a bowl, beat the vegetable oil, egg, milk and sugar together until the sugar has melted and all is blended.
  • Now add the melted chocolate and vanilla essence to the mixture.
  • Sieve the self-raising flour, baking powder if using and salt into the chocolaty mixture which hopefully should begin to have a bubbly appearance.
  • Mix well and distribute equally between 12 muffin cases or tins, the coffee shop style tulip cases are perfect and display well once baked.
  • Depending on oven type, bake for approximately 15 – 20 mins but keep checking on them as ovens vary especially the fan assisted ones.
  • Once out of the oven, allow to cool a while before melting the chocolate using the same method as before. I dip the tops of the muffins in the melted chocolate and use a spoon to drizzle on the parts that remain.
  • Leave to cool and then add a second layer, it’s nice to use a different type of chocolate to add contrast if you want to experiment, then use a fork to make patterns across the sticky chocolate.
  • Lastly add some decoration such as edible sparkles or flakes, chocolate buttons etc.

Lastly…enjoy! 🙂

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