Triple Chocolate Muffins

This is super easy a delivers a ridiculous chocolate kick. It’s a twist on a Hummingbird Bakery recipe but I added more chocolate and thought to hell with frosting. It’s Monday night and I have Hot Cross Scones to make – more about those in another post. So here we go. 

Ingredients

80g soft butter (I mean it – let that stuff get warmed up)

280g caster sugar

200g plain flour

1 tbsp baking powder

¼ tsp salt

40g cocoa powder

240ml whole milk

2 large eggs

50g milk chocolate cut into chunks

50g white chocolate cut into chunks

1. Preheat the oven to 190°C/GM 5.
2. Put the butter, sugar, flour, baking powder, salt and cocoa powder in a bowl and mix until like fine sand. I was almost tempted to use a food processor but you need to mix the next bit and who wants that much washing up.
3. Whisk the eggs into the milk and add ¾ of it to the flour mixture. Then mix until smooth. Add the last bit and do the same. Then fold in the chunks.
4. Divide the mixture into 12 large muffin cases. Mine had high sides so if you have the regular sized ones maybe go for making 16 or stick with 12 and let the muffins fall over the top of the cases. That always looks generous when giving someone a muffin.
5. Bake for 20- 25 minutes if making 12 – if more than  17-20.

Told you it was easy!



Chocolate Cake in a Mug

This should have been a photo of the cake but it all went rather quickly at work

Yes you read that right. Cake you make in a mug. It’s not a new thing but I’ve finally tried it and it’s a success. The main thing is eating it when it’s warm as it doesn’t cool down well. You’ll also need a really big mug as it does rise up and can spill over or instead just divide the mixture between two mugs. 

This obviously isn’t going to be the best chocolate cake in the world but it isn’t half bad for something that comes out of the microwave.  You could also make it in a bowl and spoon it out to have with ice cream.

Ingredients

4 tbsp self-raising flour

4 tbsp sugar

3 tbsp cocoa powder

1 egg

3 tbsp vegetable oil

3 tbsp chocolate hazelnut spread (basically Nutella)

3 tbsp milk

Optional – squirty cream 

1.    Put all the ingredient in a mug and whisk together with a fork. Be sure the get everything mixed well.

2.    If making one mug put into the microwave on a plate and nuke for 2-3 minutes on your highest setting.

3.    If making two then pour half the mixture into another mug and nuke each one individually for 1 ½ - 2 minutes.

4.    Top with cream if you want.