Ingredients
1/2 cup of unsalted butter, softened
1/2 cup of unsweetened cocoa powder
70g of baking chocolate
1 generous pinch of salt
1/2 teaspoon of baking soda
1 flat teaspoon of baking powder
1 teaspoon of vanilla extract
2 large eggs
1/2 cup of buttermilk
1/2 cup of granulated sugar
1/4 cup of brown sugar
3/4 cup of flour
Directions
1. Preheat the oven to 180 degrees celsius.
2. Line a 12 muffin pan with cupcake liners, set aside.
3. Melt butter and chocolate in microwave. Stir until smooth, then set aside to cool.
4. In large mixing bowl, sift cocoa powder, flour, baking soda, baking powder and salt together. Set aside.
5. In a separate bowl, whisk eggs, sugar, brown sugar and vanilla essence together until smooth. Add cool chocolate/butter mixture.
5. Add half of the flour mixture, then half the buttermilk. Fold together softly to ensure muffins bake light and fluffy. Repeat this until everything has been added. DO NOT OVERMIX.
6. Fill cupcake liners 2/3 of the way full with the chocolate batter.
7. Pop in preheated oven and bake for 18 minutes (or until toothpick poked in the centre of muffins comes out clean) DO NOT OVERBAKE
8. When muffin are done, leave to cool for 10-15 minutes before enjoying
***Best served warm***
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If you're loving how easy to follow my recipes are, check out my Honey Granola Recipe or try your hand at the Amagwinya recipe I managed to get from my family's secret cookbook.
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