Spring Choc-A-Mocha Muffins
These muffins are easy to make and will appeal to both children and adults. What is more, hidden inside each muffin is a gorgeous, gooey centre of creamy chocolate ganache.
Makes: 6 muffins
Ingredients
75g unsalted butter
75g granulated sugar
2 medium eggs, lightly beaten
75g self-raising flour, sifted
75g Green & Black's Organic Milk Chocolate, broken into pieces
For the ganache
125g Green & Black''s Organic Milk Chocolate, broken into squares
50ml double cream
1 tbsp instant coffee granules
Method
- Preheat the oven to 180°C, gas mark 4. Line a deep 6-hole muffin tin with muffin cases. Place the butter and chocolate in a heatproof bowl and place over a pan of simmering water until melted - do not allow the bowl to touch the water.
- Remove the bowl from the heat and stir in the sugar. Using a wooden spoon, gradually beat in the eggs. Fold in the flour until smoothly combined. Spoon the mixture into the muffin cases until each one is half full.
- To make the ganache, place the chocolate (reserving 2 squares for decoration), cream and coffee in a heatproof bowl and place over simmering water - again, do not allow the bowl to touch the water. Once the chocolate has melted, remove from the heat, stir thoroughly and allow to cool slightly.
- Spoon a teaspoon of the ganache into each muffin case, then top with the remaining muffin mixture. Bake for 20-25 minutes, or until the muffins are springy to the touch.
- Transfer the muffins to a wire rack and, while still hot, top each one with the remaining ganache, smoothing it with a round-bladed knife. To decorate, grate the reserved chocolate over the muffins. Serve warm or cold. The muffins will keep for up to 2 days in the fridge.
Cook's tips
The ganache mixture will set as it cools. Before topping the muffins, place the bowl above a pan of simmering water again until the mixture is smooth and spreadable.