Milk, Dark and White Chocolate Muffins
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- 2 tsps Baking powder
- ½ tsp baking soda
- 3 ½ ozs white chocolate (broken into small chunks)
- 3 ½ ozs plain Chocolate (70% cocoa solids, broken into small chunks)
- 3 ½ ozs Milk chocolate (30% cocoa solids, broken into small chunks)
- 2 large eggs (beaten)
- 1 ¼ cups Buttermilk
- ⅓ cup milk
- ⅓ cup dark brown sugar
- ¼ cup butter (melted)
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a mixing bowl. Stir in some of the chocolate, reserving some pieces for the tops of the cakes.
3.
Whisk together the eggs, buttermilk, milk, sugar and butter until blended.
4.
Pour into the dry ingredients and stir until just combined.
5.
Spoon into the paper cases and arrange the reserved chocolate chunks on top.
6.
Bake for 20-25 minutes until risen and firm. Cool in the tin for 15 minutes then place on a wire rack to cool completely.
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