Chocolate Cake Muffins
These “muffins” are so cake-y, so buttery, so moist. I did some serious research for them. I had an idea which core ingredients I wanted to add, and then researched upwards of 8 other recipes, using common ingredients for what appeared to be the Ultimate Chocolate Muffin.
**Side note: to be honest, the ones with the white chocolate were my favourite, and were best when completely cooled. The buttery flavour lends perfectly. However, the ones with Nutella were almost like lava cake…
Ingredients: (Makes about 24)
- 2 over ripe bananas, mashed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cocoa powder
- 3/4 cup dark baking chocolate
- 1/2 cup white baking chocolate, chopped into small pieces
- 24 pieces white baking chocolate or 1 cup Nutella (for centre)
- 2 eggs
- 2 tsp vanilla
- 1/3 cup sunflower oil
- 1 1/2 cup self raising flour
- 2/3 cup caster sugar
- 2 tbsp butter
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup devil’s food mix
- 1/4 cup choc pudding mix
Preheat oven to 375F/176C. Line muffin tins with liners.
Melt dark chocolate and butter over medium heat. Remove from heat, slowly whisk in buttermilk. Set aside.
In a large bowl, combine dry ingredients (not including chocolates).
In a separate bowl, lightly beat eggs. Whisk in oil, buttermilk, vanilla, butter. Slowly whisk in dark chocolate mixture. Stir in banana. Stir in chopped white chocolate.
Fill cupcake liners about 3/4 full. Either press one piece of white chocolate into the centre of each cupcake, or half a table spoon of Nutella into each. Bake for approx 15 minutes. You’ll begin to see when they’re done (since pricking the ones with Nutella with a toothpick certainly won’t work). The tops will begin to rise, and when there’s a peak just above the cupcake liner, they should be about finished. Remove from the oven and allow to cool for about ten minutes before removing from pan. Serve with a tall glass of milk!