Small Batch Triple Chocolate Muffins
A triple dose of chocolate with a subtle hint of coffee to get you going in the morning!
Servings: 6
Ingredients
- 75 g dark chocolate chopped
- 60 g unsalted butter chopped
- 160 g self raising flour
- ½ tsp baking powder
- 2 tbsp Dutch processed cocoa
- 100 g semisweet chocolate chips
- 120 g caster sugar
- pinch salt
- ⅓ cup buttermilk
- 1 egg
- ½ tsp vanilla extract
- 1 tbsp espresso
Instructions
- Preheat the oven to 180°C or 350°F
- Line a muffin tray with 6 paper liners
- Melt the dark chocolate and butter together in the microwave. Start with 30 seconds, then repeat in 10 second increments, stirring in between until smooth. It should take 50-60 seconds. Allow to cool a little
- Into a mixing bowl, sift the flour, baking powder and cocoa.
- Add a pinch of salt, along with the sugar and half of chocolate chips, then stir with a spatula to combine, making a well in the centre. (the rest of the chips can go on the top once the mixture is scooped)
- In a small jug, combine the buttermilk, egg, vanilla and espresso.
- Add this to the dry ingredients, then add the cooled melted chocolate and butter.
- Using a rubber spatula, fold the ingredients together, mixing until only just combined.
- Using a large ice cream scoop, divide the batter into the 6 liners
- Scatter the remaining chocolate chips over the muffin mixture
- Bake for 20 minutes
- Cool in pan for 5 minutes, then serve