This gooey and super chocolatey muffin is simple to make but very delicious. Preheat your oven to 220 degrees Celsius. In a large mixing bowl, sift in plain flour, cocoa powder, salt, caster sugar, bicarbonate soda, and baking soda. Once that is all sifted, give it a light mix and set it aside. In another bowl, add in two eggs, milk, vegetable oil, vanilla extract and Greek yoghurt which is going to give the muffins a nice tanginess and make the muffins nice, moist and rich.Give that a whisk and once the liquids are mixed, pour the wet into the dry ingredients and fold everything until it becomes nice and smooth. Add chopped chocolate, it’s great if you can get chocolate bars that are nice and chunky because that is what these muffins are about. Fold the chocolate chunks into the cake batter until well combined, nice and glossy.
You will need a 12-hole cupcake pan which will make 6 big muffins or 12 cupcakes depending on how you want your muffins to be like. Fill the cupcake liner with the cupcake batter to the top then finish off by topping them with chocolate chunks. Bake the muffins in the 220 C preheated oven for 5 minutes then drop the temperature to 170C and bake them for a further 15 minutes.
Ingredients;
- 2 Eggs
- 180g Greek yoghurt
- 120ml whole milk
- 1.5 tsp vanilla
- 120ml vegetable oil
- 210g (1 3/4 cups/ 7.4Oz) plain flour
- 200g (1 cup/ 7Oz) caster sugar
- 60g (1/2 cup/ 2.1Oz) cocoa powder
- 1.5 tsp baking powder
- 1 tsp Bicarbonate soda
- 3/4 tsp Salt
- 250g dark chocolate chunks (Save some for the tops)
Ganache
- 50g dark chocolate chips (54%)
- 25g double cream
- 25g cold butter
