Choc Chip and Walnut Muffins
- For the muffins
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 teaspoon vanilla extract
- ½ cup Chocolate chip
- ½ cup chopped Walnut
- 2 tablespoons light brown sugar
- For the chocolate icing
- 3 ½ ounces plain Dark chocolate (70% cocoa solids)
- ⅔ cup unsalted butter
- 1 ½ cups powdered sugar
- To decorate
- 24 Walnut
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 12 mini muffin tins.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
Sift in the flour and fold in gently with the vanilla and chocolate chips, until just combined.
Mix together the walnuts and brown sugar.
Spoon into the tins and sprinkle with the walnut mixture. Bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
For the chocolate icing: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, stirring once. Leave to cool.
Beat the butter and icing sugar in a bowl until creamy. Beat in the melted chocolate until smooth.
Spread over the cakes and leave to set. Place a walnut half on top of each muffin.