Triple Chocolate Muffins

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Triple Chocolate Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
12
for the muffins
280 grams
2 tablespoons
2 ½ teaspoons
½ teaspoon
1
120 grams
80 milliliters
300 grams
For the filling
12
Belgian Chocolate candy (sea shells)
For the topping
100 grams
100 grams
For the baking pan
12

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line the cups of a muffin tin with paper cases.

Sift the flour, cocoa powder, baking powder and baking soda into a large bowl.  

2.

In a separate bowl, whisk the egg, sugar, vegetable oil and buttermilk together until smooth. Stir the wet ingredients into the dry ingredients and mix until smooth. 

3.

Spoon half of the batter into the cups of the muffin tin and place a Belguim chocolate candy in the center of each. Top with the remaining batter and bake for 20-25 minutes. Remove from the oven and allow to cool for about 5 minutes before removing the muffins from the tin. Cool completely on a wire rack.

Melt the milk and white chocolate separately in a double boiler or heatproof bowl over a saucepan of simmering water. Spread the milk chocolate onto the cooled muffins, dot with the white chocolate and drag a toothpick through the white chocolate to create a marble pattern. Allow the chocolate to harden and serve.