Chocolate Cake Muffins
On Thursday, January 11th, Derek O'Brien and Anne Marie Dunne from the National Bakery School in DIT came into studio, armed with a box of delicious muffins! This is a wonderful recipe for Chocolate Cake Muffins, but you can also amend it to make Chocolate Cheese Cake Muffins, Chocolate Hazelnut Muffins, Chocolate Mocha Muffins and Chocolate Chip Muffins - see details below.
255g Cream Flour
10g Baking Powder
2.5g Bread Soda
50g Cocoa Powder
170g Caster Sugar
1 Medium Sized Egg
5g Vanilla Essence
90g Vegetable Oil
Chocolate Cheese Cake Muffins
- Pre-heat the oven to 210OC.
- Sieve together the flour, baking powder, bread soda, salt and cocoa powder
- Stir in the sugar
- Mix together the egg, milk, vanilla essence and vegetable oil. Add to the dry ingredients and stir with a wooden spoon just until combined and still lumpy. Do not over mix.
- Spoon the muffin mixture into each tin.
Cook for 20-25 mins.
100g Cream Cheese
45g Caster Sugar
Spoon a small amount of the base muffin mixture into each tin.
Drop a teaspoon of filling into the centre.
Finish with remaining batter.
Bake as per previous instructions.
Chocolate Hazelnut Muffins
Add 60g of chopped hazelnuts to the base muffin mixture.
Sprinkle nuts on top of each muffin prior to baking.
Chocolate Mocha Muffins
Prepare 240mls of strong black coffee and allow to cool.
Use in place of milk in the base muffin mixture.
Chocolate Chip Muffins
Add 150g of chocolate chips during the final mixing stage.