I’ve had a few packets of various mini chocolates in my stash, from Crunchies to mini Mars bites, Milky Bar Buttons to Caramel Nibbles, etc. Naturally I’ve been itching to bake with them and last night this need to bake with them, sweetly coupled with an indulgent craving had me making the most chocolatey chocolate muffins just after 10pm.
Trying to think of what to name them and the only thing that could really describe it was:
Chocolate on Chocolate on Chocolate Muffins
Ingredients:
- 2 eggs, room temperature
- 200g caster sugar (Natura Sugars Golden Caster Sugar)
- 125ml oil
- 1 teaspoon vanilla essence / extract
- 200g flour
- 60g cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 250ml buttermilk (can be substituted with sour cream or yoghurt)
- 2 cups of your favourite chocolates, roughly chopped (I opted for Milky Bar Buttons, Caramel Nibbles, Mars Bites and mini Rolos)
- 1 heaped tablespoon Biscoff, melted
Method:
- Preheat the oven to 180C and prepare a muffin tray with muffin liners
- Using an electric mixer, beat the eggs and sugar until pale a fluffy. While continuing to whisk, gradually add the oil and the vanilla essence until incorporated.
- Sift the flour, cocoa, baking powder and salt and slowly add it to the mixture, alternating with the buttermilk and gently fold into the batter (do not over mix).
- Add your selected chocolates and stir to distribute them in the batter.
- Fill the muffins liners 3/4 way, ensuring there are chocolate chunks in each.
- Bake in the preheated oven for 25 minutes, then remove and allow to cool for 5 minutes in the pans before transferring to a wire rack to completely cool. Drizzle with melted Biscoff or more more chocolate for an extra touch of decadence.
- Store in an airtight container once completely cool.
- Enjoy!
Sadie's Bubble of Yum 