Chocolate and Vanilla Swirl Muffins
1 hr 20 min.
ready in 1 hr 45 min.
- For the muffins
- 1 ¼ cups plain Dark chocolate (60% cocoa solids, chopped)
- ¼ cup unsalted butter (melted)
- 2 ½ cups self-rising flour (sifted)
- 1 Tbsp Baking powder
- ½ cup cocoa powder
- ½ cup caster sugar (scant)
- 1 egg
- 1 ½ cups milk
- For the cream cheese topping
- ¼ cup unsalted butter
- ⅔ cup cream cheese
- ½ cup powdered sugar
- ½ tsp vanilla extract
- To decorate
- Chocolate pearl (white, milk & plain)
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water.
Sift the flour, baking powder and cocoa into a mixing bowl. Stir in the sugar.
Beat together the egg and milk and slowly beat in the chocolate. Pour into the dry ingredients and stir until just combined.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the chocolate ganache: heat the cream in a pan and bring to a boil. Remove from the heat and pour onto the chocolate. Stir until melted, then cool. Chill until thick.
Whisk the chocolate mixture until light and thick, but don't overwhip.
For the cream cheese topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
Spoon both the chocolate and cream cheese mixtures side by side into a piping bag so that the colours sit evenly next to each other inside the bag.
Pipe on top of the cakes as in the photo and sprinkle with chocolate pearls.