Chocolate Muffins
In the expansive world of desserts, there’s a cute, ever-changing little sprite: its ingredient list and preparation steps are remarkably simple, yet it is endlessly versatile, magical, refined, and delicious. No matter what add-ins you fold in—whether fruits like banana, apple, or blueberry, nuts like walnuts, hazelnuts, or almonds, or flavorings like black tea, coffee, or chocolate—it always yields surprisingly delightful results. That treat is the muffin.
Compared to the soft, airy crumb of chiffon cake and the dense, rich texture of pound cake, muffins strike a perfect middle ground: fluffy and tender, with a lightly moist, subtly firm bite. Chocolate muffins, for good reason, rank among the most popular muffin varieties.
Ingredients
Unsalted butter
150g
Dark chocolate
100g
Cake flour
200g
Cocoa powder
20g
Baking powder
8g
Eggs
3 pieces
Milk
100ml
Caster sugar
140g
Instructions
1
Step 1
Melt the chocolate and unsalted butter over a double boiler, stir to combine, and set aside.
2
Step 2
Add the eggs and caster sugar to a mixing bowl, stir until well combined, then pour in the milk and mix thoroughly.
3
Step 3
Add the cake flour, cocoa powder, and baking powder, stir until no dry powder remains.
4
Step 4
Finally, pour in the melted chocolate mixture, stir until fully combined, then let rest for 20 minutes.
5
Step 5
Transfer the finished batter into a piping bag, squeeze into silicone muffin cups until about 9/10 full.
6
Step 6
Preheat the oven to 170°C. Place the mold on the middle rack and bake for about 40 minutes, then remove and let cool. Add chocolate sauce to the heavy cream, whip into whipped cream, pipe it onto the cakes, and decorate with chocolate slices.
