Ingredients
50g cornflour - 3 level tablespoons cocoa
- 100g dark soft brown sugar
- 225ml cold water
- 75g unsalted butter, cubed
- 125g dark chocolate, broken small
- 75ml sunflower or corn oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 125g caster sugar
- 125g plain flour
- 2½ teaspoons baking powder
Method
Serves: 12
- Preheat oven at 180 degrees. With these muffins, one starts by making the custard.
- In a saucepan, put the cornflour, cocoa, brown sugar and water, mix well and then on low heat, while whisking, let them come to the boil and they will turn into a thick smooth lump that might cling to your whisk before you know it.
- Take off the heat and mix in the cubed butter and chunks of chocolate until well amalgamated. Add the sunflower/corn oil, vanilla extract and one of the two eggs.
- Take out your electrical hand held whisk, or by hand mix well. Beat in the sugar and the second egg.
- In another bowl sift in the flour. Add the sifted flour to the wet mixture then add the baking powder. Mix until all is combined.
- After putting 12 paper cups in a muffin tray, divide the batter evenly. Bake for 20 to 25 minutes.
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