Chocolate Muffins

There’s not much more to say than this: everyone needs a solid fool proof chocolate muffin recipe, especially one that’s perfect for turning your muffin into cupcakes. To clarify any misunderstandings with regards to terminology. A muffin with frosting is a cupcake and a fairy cake is the small and dainty British cousin of a muffin.

My recipe delivers soft, moist muffins with a perfectly flat tops – ideal for adding your favourite frosting and/or creating your little masterpieces.

All you need to do is decide which cream you’d like to pipe on top!

Ingredients:

(muffins)

250g	flour, sieved
80g	cocoa powder, sieved
15g	baking powder
225g	sugar
3g	table salt
115g	unsalted butter, melted
2	large eggs, room temperature
250ml	warm water
250ml	warm milk

Instructions:

Step 1Combine all the ingredients together in a large mixing bowl until smooth.
Step 2Fill the paper liners
Step 3Bake in a preheated oven at 150°C (top/bottom heat) for 24 minutes.

Notes & Tips:

General rule of thumb: Mix dry ingredients together first, then add the well mixed wet ingredients to the dry-
Why stir mix the wet and dry separately well before?

Basically, to avoid an uneven concentration of sugar, baking powder etc. as each ingredient if not combined properly will lead to different concentrations and unpleasantly tasting lumps.

Secondly, flour absorbs varying amounts of liquid depending on the time of year. It’s much easier to adjust a batter that’s too dry than one that’s too wet.

Thirdly, by mixing this way, I avoid those pesky flour clouds – and save myself a lot of cleanup!

By the way you don’t need to add frosting – they’re delicious on their own!
If you are looking for the perfect buttercream recipe to go with your muffin please follow the link
And if you are not unsure or want to perfect your piping skills here is the link to my workshops.
For a chocolate surprise you can add a little piece of chocolate into the batter before baking.