Double Choc muffins with choc peanut frosting

Happy Valentine’s day everyone! What comes to mind when you hear Valentine? My mind automatically goes to red roses, red wine & of course chocolate! So what better day to post this recipe than today?!

INGREDIENTS

  • 60g butter, melted
  • 2 eggs
  • 1/2 tablespoon vanilla essence
  • 1 cup full cream milk
  • 1 1/2 cups self raising flour
  • 1/2 teaspoon baking powder
  • 1 cup unsweetened cocoa
  • 1 1/2 cups white sugar
  • 1 cup roughly diced dark chocolate
  • frosting – 1 1/2 cups icing sugar
  • frosting– 3/4 cup room temp butter, melted
  • frosting– 1/5 cup cocoa powder
  • frosting – milk
  • frosting – 2 heaped teaspoons peanut butter

METHOD

  1. Preheat oven to 180 degrees. Lightly spray a muffin tin and line with patty cups.
  2. Melt butter in a microwave proof bowl for 30 seconds, and then add vanilla essence, milk & eggs. lightly whisk to combine. Set aside.
  3. Sift together the flour, baking powder and cocoa. Add white sugar to bowl. Lightly mix.
  4. Add wet ingredients to dry ingredients and fold with a spatula to combine.
  5. Fold in dark chocolate chunks.
  6. Spoon mixture into individual patty cases to approx 3/4 cups.
  7. Bake in for oven for 20-25 minutes or until a fine skewer inserted into the muffin comes out clean.
  8. Whilst muffins are baking, make the frosting.
  9. Combine all ingredients (icing sugar, butter, coca powder & peanut butter) add milk until just thickened and creating a light peak.
  10. Once muffins have cooled, ice with frosting and serve!

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