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Squidgy chocolate muffins recipe

Squidgy chocolate muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins

An extra-naughty version of chocolate muffins with a subtle tang of brandy – just right when you need a treat.

91 people made this

IngredientsServes: 8

  • 125g plain chocolate (with at least 70% cocoa solids), broken into pieces
  • 75g butter, diced
  • 3 eggs
  • 60g icing sugar, sifted
  • 2 tbsp ground almonds
  • 1 tbsp plain flour, sifted
  • 1 tbsp brandy (optional)

MethodPrep:10min ›Cook:8min ›Ready in:18min

  1. Preheat the oven to 250°C (gas 9). Line a muffin tray with eight paper muffin cases.
  2. Melt the chocolate in a heatproof bowl over a saucepan of simmering water (or melt gently in the microwave). Stir well, then remove the bowl from the heat and stir in the butter – it will melt in the warmth of the chocolate.
  3. Break the eggs into a separate clean bowl and whisk them for 3–4 minutes, using an electric hand mixer, until thick and foamy. Stir in the sifted sugar, ground almonds and flour. Now fold in the melted chocolate mixture and the brandy, if using.
  4. Divide the mixture among the paper muffin cases. Bake for 8 minutes or until well risen and firm to the touch.
  5. Lift the muffins out of the tray onto a wire rack and allow to cool. Serve warm.

COOK SMART

For double chocolate muffins, push a square of dark chocolate into the centre of each muffin just before baking. You could also stir a handful of raisins into the mixture in step 3.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (15)

Altered ingredient amounts.My family and I love this recipe. I made it a few days ago and managed to grab one before they disappeared! I put in 25g more icing sugar, replaced the almonds with 3 tbsp flour and replaced 80g dark choc with 100g MILK chocolate (after reading the first review) I also put a spoonful of runny homemade blackberry jam between a 'sandwich' of the muffin batter which made them even gooier! Very naughty but very nice!-28 Sep 2009

Altered ingredient amounts.i added an extra spoon of flour to the recipe because it looked t runny and this worked well-02 Mar 2010

What kind of chocolate squares should be used for muffins? does the chocolate in the muffin turn back to a solid when the muffin is cooled? CAN SOMEONE GIVE ME AN IDEA BOUT THIS?? thnx...-03 Aug 2011


  • 200 g dark cooking chocolate
  • 4 fresh eggs
  • 45 g flour
  • 80 g sugar
  • 120 g butter
  • 6 squares of melted milk chocolate mixed with an equal amount of praline paste.
  • A six cavity silicone cake mould

servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins
Cost Average budget


Raspberry white chocolate muffins recipe

I love the combination of raspberries and white chocolate, and if you do too you simply have to make these muffins. I&rsquom really proud of them as they&rsquore packed full of raspberries and white chocolate chips, and are super moist and squidgy!

My goal with this muffin mixture was for it to be thick enough to hold all of the raspberries and white chocolate, whilst not being too dense and tough. I&rsquom so happy that the raspberries and chocolate don&rsquot sink to the bottom of the mixture, yet the muffins still have a wonderfully light texture.

(If you love the combination of strawberry and white chocolate, check out my No-Bake Strawberry White Chocolate Cheesecake and my Strawberry White Chocolate Cookies!)


Recipe Tips

The key to making the best vegan chocolate muffins is a nice thick batter. The batter needs to be thick so that your chocolate chips and chunks are evenly spread throughout the muffins and don’t just sink straight to the bottom.

Vegan buttermilk not only helps in creating a thick muffin batter but it also creates wonderful moisture and a really tender crumb.

I prefer using soy milk for making vegan buttermilk as it creates a much thicker buttermilk, but you can also use almond milk if you can’t use soy.

Coconut oil also helps to keep this batter thick. It goes in as melted coconut oil but as you stir it into the batter you will notice the batter thickening up more as you stir. This is great.

Brown sugar creates wonderful flavor and moisture but it can be substituted for white sugar or any granulated sugar that you have on hand without much of an impact.

The instant coffee is added in to really bring out more chocolate flavor, but can be omitted if you prefer.

Vinegar reacts with baking soda to create extra lift in these muffins and contributes to the lovely domed top!

Chocolate chips and chocolate chunks! Do I need to even say more? Well, you don’t have to use a mix, you can use one or the other, but I loved the mix of the two because my chocolate chunks were bigger and fatter than the chocolate chips and also different in flavor and color so it really worked great.

For chunks, just chop up your favorite vegan chocolate bar into chunks.


How to Make Easy Chocolate Muffins

I based my chocolate muffin recipe off my basic muffin recipe. In order to make chocolate muffins I just reduced the amount of flour called for in the recipe ad replaced it with some cocoa powder. I also added chocolate chips to make these muffins even more chocolatey! They are so easy to make and so moist!

The muffin mixing method used to make this recipe serves to keep muffins tender and to reduce the amount of gluten formation.

Step 1: Mix the Dry Ingredients Together


Combine the dry ingredients in a large mixing bowl by whisking them together. The dry ingredients for the chocolate muffins include flour, granulated sugar, cocoa powder, salt, and baking powder.

Step 2: Mix Together the Wet Ingredients


Combine all of the wet ingredients in a separate bowl and whisk together. The wet ingredients for the chocolate muffins include milk, oil, an egg, and vanilla extract.

Step 3: Combine the Wet Ingredients with the Dry Ingredients


Pour the wet ingredients into the dry ingredients and stir with a spoon or a rubber spatula until just combined. Also fold in the chocolate chips at this point.

Step 4: Bake the Muffins

Portion the muffins out in a muffin tin and top with more chocolate chips if desired. This batter makes 10-12 muffins depending on big the wells in your muffin tin are.

You can bake these with paper liners or spray the tin with non-stick spray.


It’s the recipe you’ve all been waiting for, since we so selfishly tucked into it on our own on Father’s Day a few weeks back, and then a few times since as I have worked to perfect it. I am now pleased to announce, it is officially perfected, and ready for sharing with all of you!

The good news about this cake is that it is so easy to make it can be done with one hand, or while keeping a toddler entertained as you bake it. And the even better news is, it is completely gluten, dairy, and sugar free! YAY for that! But the bad news is, after your toddler has helped bake it and knows just what is on its way out the oven, chances of getting a decent phot of it are just about zero. The photos I got to take of my Squidgy Chocolate Cake certainly don’t do it any of the justice it deserves, but I am sure you can all imagine the scene with the pulling on my pants, feet stomping, hands reaching and grabbing….and a lot of shouting, let’s not forget about that, it’s amazing how much noise one tiny person can make! So this all resulted in me having to cut the cake (ahead of my schedule), so she could eat the cake (behind in her schedule), but when a toddler wants something they want it now!! And she certainly loved every mouthful of it she got.

The only sweet treats she has had are those that I have made and baked, and when she enjoys a treat Iike this I feel so good knowing that it is such a healthy alternative….certainly to most cakes you see around these days. So it makes for the perfect first birthday cake, or treat for your children. Or for you for that matter of fact, anyone pregnant and avoiding sugar, or watching their waistline….this cake is for you. No comments about “a moment on the lips a lifetime on the hips” for this cake. It is utterly divine, but you certainly don’t have to worry about counting your child’s sugar intake or your calorie intake wth this one!

As I have made this cake countless times over the last few months I wanted to share my tips with you so you don’t go through the flops we did, why should you, that’s why I’ve been testing and retesting it after all, and enjoying substandard cake to bring you only the best!

  • Buy and use ground almonds. Do not try and grind the almonds yourself as you won’t get them fine enough and this changes the consistency of the cake. Ground almonds are also different to almond flour. In South Africa you can buy ground almonds at Montagu or Dischem.
  • This cake is not meant to rise much, it’s meant to be squishy, and dense, and moist. So you can add a whole teaspoon of baking powder but it generally just results in a cake that’s flopped in the middle.
  • You can ice this cake, or cover it in berries or nuts. But really all you need is the cake as is, it is utter decadence.
  • If you prefer a “squidgier” cake you can check it at about 30 minutes and remove it from the oven then.


  • 125ml oil
  • 3 eggs
  • 125ml honey
  • 50g cocoa powder
  • 125ml boiling water
  • 2 teaspoons vanilla essence/extract
  • 150g ground almonds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • Pinch of salt

Preheat the oven to 180 degrees.

Grease and line a round, loose based baking tin.

In a bowl combine the oil, eggs, and honey, and mix with an electric mixer for three minutes until all the ingredients are well combined.

In a separate bowl combine the cocoa, boiling water, and vanilla essence, and mix into a paste. Add this paste to the oil, egg, and honey mix, and mix well with an electric mixer.

Add the dry ingredients to this mix and combine well, being careful not to over mix it.

Pour the mix into your greased baking tin and bake in the oven at 180 degrees for 35 minutes.

Sit back while your house fills with the sweetest, most heavenly aromas, and get the kettle on, ready to enjoy a cup of tea and a slice of the most delicious, decadent, Squidgy Chocolate Cake.


Squidgy Chocolate Apricot Loaf Cake

If, like me, you watch more than your fair share of food programmes, you’ll be aware of a running theme. Every time a presenter takes a bite of the food they’ve just prepared or been served or discovered by the side of the road in some exotic country – Great British Bake Off judgement and soggy bottoms excluded – they declare it the best they’ve ever eaten. Food bloggers can be guilty of the same hyperbole – it’s so easy to get caught up in the moment that nothing else compares it’s not exaggeration, it’s how you actually feel. So here goes . . . this is the most delicious chocolate loaf cake I have ever eaten.

I suppose ‘the best’ needs some kind of qualification. There are a lot of awesome chocolate cakes out there. It’s why I’ve inserted ‘loaf’ in front of cake because this isn’t some fancy frosted number with several tiers and fudgy icing. Those kind of cakes have their time and place (and if you’re looking for a ‘best’, this chocolate whiskey cake is pretty close to perfection), but today we’re talking humble loaf cakes. No layers or icing or even a glaze, just something you eat with your fingers in thick slabs, unadorned and all the more delicious for it.

Lately I’ve been snacking on unsulphered dried apricots – the unattractive brown alternative to the dry orange specimens you can buy in most supermarkets – which, despite their appearance taste like sugar and caramel and fudge rolled into one the Medjool date of the apricot world. Wrap them round a square of dark chocolate and you’ve got the best dessert alternative, which is where the inspiration for this cake began.

Dried apricots form the base of sweetness for this cake, in the way dates do a sticky toffee pudding. There’s a little extra brown sugar and honey for sweetness and moisture, melted coconut oil and chunks of dark chocolate running through the batter. Baked up it becomes dense and sweet and beautifully squidgy without being overly so – like a chocolate malt loaf of sorts. It’s best served in thick wedges just as it is, but dressed up for dessert with some ice cream or cream, it would also be wonderful.


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BEETROOT AND DARK CHOCOLATE MUFFINS W’ MASCARPONE FROSTING

DescriptionYum

An obscenely decadent dark chocolate muffin, swirled with beetroot sweetness inside and on top. Squidgy, velvety, and smooth in all the right places.

Ingredients

  • 2 large eggs
  • 1 cup beetroot puree
  • 1/3 cup honey
  • 1/4 tsp sea salt
  • 1.5 tsp baking soda
  • 1/4 cup melted coconut oil
  • 1/4 cup milk (non-dairy, like unsweetened almond milk, is great, too)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/3 cups unbleached all-purpose flour
  • 1/2 cup dark chocolate chips (I use a mix of 70% and 50% cocoa)
  • 150g icing sugar
  • 2tsp beetroot powder
  • 375g mascarpone
  • Beetroot veggie crisps for topping (optional)

Instructions

  1. Preheat oven to 375 degrees F (180 C)/ Gas Mark 4 and line 12 muffins with unbleached paper liners.
  2. Whisk together eggs, beet puree, melted oil, honey, baking soda, and salt until well combined.
  3. Stir in only half the milk. Whisk again.
  4. Sift cocoa powder and flour into the mixture and gently fold until just mixed. If batter is sludgy, add a smidgen more milk—but it should still be fairly thick, and require some scooping to plop into the muffin cases.
  5. Fold in the choc chips. Fill each muffin case about 2/3 full.
  6. Bake for 18-20 minutes. Consistency should be slightly springy to the touch, and a toothpick should come out clean when inserted (unless it hits a choc chip!). Leave to cool.
  7. For the frosting, sift the icing sugar and beetroot powder over the mascarpone cheese and whisk until smooth. Spread over the cooled muffins with a butter knife.

Notes

* The beetroot powder will ‘develop’ over time, so your frosting may look light, but will grow into a deeper pink if you wait a few minutes.


Method

Start off by making the chocolate filling.

Put the broken-up chocolate and water in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it has melted (5–10 minutes), take it off the heat and beat with a wooden spoon until smooth. Now separate two of the eggs and beat the yolks, first on their own, then into the warm chocolate mixture. Let it cool a bit. Now, with an absolutely clean whisk, whisk the egg whites till stiff and fold them into the chocolate mixture. Cover the bowl and chill in the refrigerator for 30–45 minutes. Then remove from the refrigerator, or it will get too stiff.

Now for the cake. First separate the remaining six large eggs, putting the whites into a large mixing bowl and the yolks into another. Whisk the yolks with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue whisking until the mixture feels thick – but don’t overdo it, it shouldn’t be starting to turn pale. Now quickly whisk in the cocoa powder. Next, using a clean dry whisk, beat the egg whites till they are stiff and form little peaks. At this point, take a metal spoon and carefully fold them into the egg yolk mixture, gently and thoroughly and making sure you get right down to the bottom of the bowl with the spoon. Pour the mixture into the prepared tin, spread it evenly with the back of a tablespoon and bake on a highish shelf in the oven for about 20–25 minutes until risen and puffy like a soufflé (it won’t look as if it’s cooked – but it will be).

Remove it from the oven and don’t be alarmed as it starts to sink because it’s supposed to be – when it is cool, it will look crinkly on the surface. To turn the cake out, place a piece of baking parchment on a flat surface. Then, before you turn it out, gently loosen the sides of the cake away from the liner, and turn it out onto the paper. Lift the tin away from the cake and carefully peel off the lining. Now cut the cake evenly in half (not lengthways – i.e. you need to end up with two squarish oblongs).

Now to prepare the topping and filling: first place the chocolate on a board and, with a large sharp knife, cut it into thin shards starting at one end and working all along it. Next whip the cream until quite thick. Now place one half of the cake on a serving plate, then, using a palette knife, spread half the chocolate mixture over one half of the cake, and about a quarter of the cream over the chocolate and sprinkle it with half of the chopped chocolate. Place the other half of the cake on top, forming a sandwich (a pan slice will assist you here). Now spread the rest of the chocolate mixture on top, and then cover the whole cake (sides as well) with whipped cream.

Sprinkle the remaining chopped chocolate all over the top of the cake. Keep it covered loosely with foil or clingfilm in the fridge until you are ready to serve. We think this is best eaten on the same day but it will keep for a couple of days in the fridge.