Muffins are much more dense in texture than cupcakes. For that reason these chocolate muffins are the only muffins I make, but then than as far as I'm concerned, when it comes to any chocolate sponge - be it cakes, puddings, cupcakes or muffins - the more dense and rich the better.
110 g unsalted butter
200 g dark muscovado sugar
1 large egg, beaten
1/2 teaspoon vanilla extract
50 g dark chcocolate, melted and cooled a little
100 g plain flour
1/2 teaspoon bicarbonate of soda
125 ml boiling water
Preheat the oven to 180 degrees centigrade/gas mark 4.
Cream the butter and sugar.
Add the eggs and vanilla, beating in well.
Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
Pour into 12 muffin paper cases in a muffin tin.
Bake for 30 minutes, remove from the tin and cool on a rack.
110 g unsalted butter
200 g dark muscovado sugar
1 large egg, beaten
1/2 teaspoon vanilla extract
50 g dark chcocolate, melted and cooled a little
100 g plain flour
1/2 teaspoon bicarbonate of soda
125 ml boiling water
Preheat the oven to 180 degrees centigrade/gas mark 4.
Cream the butter and sugar.
Add the eggs and vanilla, beating in well.
Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
Pour into 12 muffin paper cases in a muffin tin.
Bake for 30 minutes, remove from the tin and cool on a rack.
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