Chocolate Muffins

These tasty chocolate muffins are so speedy and simple that I like to make them when friends call to say they’re dropping by – the wonderful fragrance of baking will greet them when they arrive half an hour later! This recipe is from expert chocolatier Mark Tilling and is published in my (if I do say it myself) gorgeous cookbook I Love Chocolate I Love Thermomix. You can watch Mark and me making the recipe together on my YouTube channel too.

For this recipe, and for all baking purposes, it’s very important that your unsweetened cocoa powder has a minimum of 20% cocoa butter content. The cocoa butter content in the cocoa powder is what delivers the true flavour of chocolate to the muffins. See my second tip below the recipe to learn how to choose a good quality cocoa powder and the brands I use.

This recipe is suitable for Thermomix TM6, TM5, TM31

ACTIVE TIME 10 MINUTES

TOTAL TIME 35 MINUTES

MAKES 12 MUFFINS

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Ingredients

  • 200 g plain or all purpose flour
  • 50 g wholemeal flour
  • 1 level tsp soda bicarbonate (baking soda)
  • 2 Tbsp (15 g) unsweetened cocoa powder, minimum 20% cocoa butter content
  • 100 g soft unsalted butter, cut in pieces
  • 2 large eggs
  • 250 g soft brown sugar
  • 130 g sour cream
  • 200 g dark chocolate 50-60%, chips or small ½ cm pieces

Method

  1. Preheat oven to 170°C without fan/150°C with fan/325°F/gas 3/Aga baking oven, then cut baking paper into 12 squares 15×15 cm. Push one baking paper square into each hole of a 12 hole muffin tin so the paper sides rise above the tin to form homemade muffin cases – see tips.
  2. Mix all ingredients 15 sec/speed 5 then scrape down sides of TM bowl with spatula.
  3. Mix again 5 sec/speed 5, spoon mixture evenly into paper cases and bake approx. 25 minutes or until done – they should be springy to the touch. For Aga baking oven, bake 20-22 minutes. Serve warm or cooled to room temperature, decorated or plain (see tips). Best served on day of making.

Janie’s Tips

  1. Bought paper cupcake cases can be used instead of homemade for even more speed.
  2. Many cocoa powders only have from 1-12% cocoa butter content and are not worth using for baking as they make cakes and biscuits very dry and flavourless. It’s easy to learn to read the cocoa butter content on labels: the cocoa butter (fat) amount should either be expressed as 1-1.5 g fat per 5-6 g serving, or as a percentage (20-26%) – look on the label for 20-26 g fat per 100 g and make sure there is no vegetable oil in the ingredients list. I use organic Green and Blacks cocoa powder with 21% fat content, organic Willie’s Cacao cocoa powder with 25.9% fat content, or any of several Fairtrade cocoa powders with 20-22% fat content.
  3. Decorate if desired with a buttercream icing or a whipped fluffy chocolate ganache – see next two tips.
  4. See page 226 in I Love Chocolate I Love Thermomix for an excellent chocolate buttercream recipe.
  5. For my technique to make a fluffy whipped chocolate ganache, see page 68 ‘decoration’ section in I Love Chocolate I Love Thermomix.
  6. Mark Tilling likes to sprinkle the ganache or icing with some edible gold decorations too. Edible gold decorations, gold leaf and gold dust are available online or at specialist baking shops.
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