Chocolate Cranberry Mini Muffins
- For the muffins
- 1 cup grated, plain Dark chocolate (60% cocoa solids)
- ½ cup butter (scant)
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1.333 cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- 0.333 cup chopped dried cranberry
- For the topping
- ⅔ cup Milk chocolate (30% cocoa solids, chopped)
- 24 dried Cranberry
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 24 mini muffin tins.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
Gradually beat in the sugar, vanilla and salt until smooth.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended. Fold in the cranberries.
Spoon into the tins and bake for 15-20 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Spoon over the muffins and place a cranberry on top of each. Leave to set, then place in paper mini muffin cases.