Tripple Chocolate Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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With a small surprise inside, there is no chance of keeping these for more than a day-definitely a muffin to eat while still warm and the chocolate is gooey. I got it from BBC good food cake book, but the filling is from my own creation. Read more . Enjoy!! Ingredients:
250 grams/ 9 oz plain flour |
25 grams/ 1 oz cocoa powder |
2 tsp baking powder |
1/2 tsp bicarbonate of soda |
85 grams/3 oz each dark,plain and white chocolate, broken |
into chunks |
2 eggs, beaten |
284ml carton yogurt |
85grams sugar |
85 grams butter, melted |
filling |
175 grams cream cheese |
5 tbsp powder sugar |
beat the cheese till creamy then add the sugar and beat till fluffy and |
set aside. |
Directions:
1. Preheat the oven to 400 F.Butter 12 holes of a muffin tin. In a large bowl, combine the flour, cocoa, baking powder, bicarbonate of soda and chocolate. In a separate bowl, mix together the eggs,yogurt,sugar and butter.
2. Add the yogurt mixture to the flour mixture and stir until just combined and the mixture is fairly stiff, but don’t overmix.Spoon half the mixture into holes. Insert 1 teaspoon of the cream cheese mixture over each one and then cover with the rest of the chocolate batter.
3. Bake for 20 minutes until well risen .Leave in the tins about 15 minutes as the mixture is quite tender. Remove from the tins and cool on a wire rack.
4. You may decorate with chocolate ganache rosettes or just serve them plain.
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