Chocolate Indonesia

Chocolate Fudge Muffins

Because of the fudge they can come out quite sweet, so definitely one for the dessertaholics amongst us.
I’ve messed around with this recipe quite a lot. Because it’s so easy to get right, there’s a lot of room for experimentation.
I would normally use chocolate chips in this muffin recipe (white chocolate chips with this are absolutely delicious) but today I thought I’d give it a whack with some fudge. The only problem with the fudge is that it sinks to the bottom of the mix, so you end up with a really sticky bottom and if you don’t turn them out straight away it’s nearly impossible to get them out of the moulds.

This time, I also tried using a mixture of cocoa powder and Galaxy hot chocolate and they turned out great with the resulting muffins really airy and springy. The taste is different, but I think it's a good difference, it's really up to you to experiment and see what you like best.
You’ll need to prepare a tin with 12 large muffin cases, or around 15 - 20 medium sized muffins cases.

Preheat the oven to 170 degrees C.
You Will Need:
- 2 large eggs
- 200g caster sugar
- 130g plain flour
- 50g cocoa powder (I used 25g cocoa powder, 25g Galaxy hot chocolate)
- 160g unsalted butter, melted
- 2 teaspoons baking powder
- 160ml whole milk
- Vanilla extract
- 100g fudge (or 100g chocolate chips, depending on what you're trying)
The Method:
1. Put the eggs and the sugar in a bowl and mix them together until you get a light pale mixture.
N.B. You'll note that if you leave it for a minute or so while you're measuring other ingredients that it's gone a bit frothy - this is just the sugar, so give it another quick mix before adding anything else.
2. Put the flour, baking powder and cocoa powder into a bowl and mix it all together.
3. Add the vanilla extract to the milk and mix it together.
4. Put some of the cocoa mixture into the sugar and egg mix and stir it together until it's well mixed.
5. Then add some of the milk and vanilla and mix it through until it's well incorporated.
6. Repeat these two steps until you've added all the cocoa powder mixture and all the milk.
Quickly beat it for a few minutes until it's all completely mixed together.
7. Now, add in the melted butter and stir it into the mix until it's combined.
8. Finally add in the fudge (or chocolate chips) and stir them in by hand to make sure they are spread evenly throughout the mixture.
N.B. Don't be concerned if the mixture seems quite more liquid than you expected, this is exactly how it's supposed to be at this stage, so don't add more flour or cocoa powder or you won't get the lovely muffiny texture.
9. Spoon the mix into muffins cases, or mould, until they're just over two thirds full to allow for rising.
You then need to bake them in the oven for 30 minutes.
To check that they're done, stick a knife into the middle, if it comes out clean, then they're ready. If you're using silicone moulds then they will be coming away from the sides.
10. Turn then out as soon as you can and leave them to cool on a wire rack.
Once they're cool, you'll need to keep them in a tin to make sure they stay moist and muffiny, and don't dry out and get chewy.

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