Tuesday, April 10, 2012
Chocolate Surprise Muffins
Happy Easter everyone! I hope you had a good weekend. I had a great break away down at Stewart Island (The wee island at the bottom of New Zealand).
I know that it is now a bit late to make these muffins for easter itself but if you have some little filled eggs hanging around this is a great way to put them to use! For the rest of the year just use some caramel filled chocolate or something similar.
Technically since these were iced they should be called cupcakes but I would say they were much more of a muffin texture and would still be really nice un-iced as well.
12 small filled easter eggs or 12 caramel filled chocolates (Frozen)
1 1/2 cups self raising flour
1/4 cup cocoa1/4 tsp baking soda
2/3 cup castor sugar
80g margarine, melted
3/4 cup buttermilk or sour milk with 1 Tbsp vinegar
3/4 cup icing sugar
2 Tbsp cocoa
1 tsp margarine
1. Preheat oven to 200 degrees C. Grease a 12 hole muffin tin or line with paper cases.
2. Sift flour, cocoa and baking soda together in a large bowl.
3. Stir in sugar.
4. In a large jug, whisk together the margarine, milk and eggs.
5. Add milk mixture to the flour mixture and gently fold with a metal spoon until all pockets of flour are gone.
6. Place a spoonful of batter into each hole.
7. Place easter egg or chocolate into the centre.
8. Cover with the remaining batter.
9. Bake for 15-20minutes or until the muffin bounces back when gently pressed.
10. Transfer to a wire rack to cool.
11. To make icing, sift icing sugar and cocoa together in a bowl.
12. Add the margarine and 3 tsp of hot water.
13. Stir until smooth, adding more hot water until desired consistency (It will need to be quite thick if you are piping it).
14. Either pipe or spread the icing onto the cooled cupcakes.