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 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! 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.
120g (4oz) caster sugar / Super Fine Sugar
120ml (4floz) Vegetable oil
1 medium free-range egg
175ml (6floz) Milk, full fat or semi skimmed
230g (8oz) self-raising flour
1 tsp baking powder, Optional. (I prefer not to use)
200g chocolate bar, Dark, Milk or White Chocolate.
1 tsp good quality vanilla essence
200g chocolate bar of your choosing, (I use a rich dark 60/ 72% cocoa chocolate) or use two types of chocolate such as milk and white to make a layered pattern, plus decorations of your own choosing. Use your imagination. 😊
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.