Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
- 2 1/2 cup self-raising flour
- 1/4 cup cream
- 1 1/2 cup milk
- 100grams butter, melted and cooled
- 200grams dark choc melts
- 200grams milk choc bits
- 1 egg
- 3/4 cup caster sugar
- 1/2 cup cocoa, sifted
Nutrition per serving
1860kJ / 445Cal
1860 Kilojoules or 445 Calories
21% of daily energy intake*
Protein
7.7grams
Fat
20.9grams
Carbs
56.2grams
Sugars
34.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan forced. Line a 12-hole (1/3 cup/80mL) muffin pan with paper cases.
Step 2 of 4
Combine flour, sugar, 100% Cocoa and milk chocolate bits in a large bowl and make a well in the centre of flour mixture.
Step 3 of 4
In a large jug, combine butter, milk and egg. Add milk mixture to well; stir into flour mixture until just combined (do not overmix). Spoon into prepared muffin cases and bake 20-25 minutes until just firm to touch. Stand in pan for 5 minutes; transfer to a wire rack to cool.
Step 4 of 4
Whilst the muffins are baking; combine dark chocolate melts and cream in a small microwave-safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth. Refrigerate about 10 minutes; stirring occasionally until cooled (it is important to stir occasionally to ensure mixture does not set hard). Dollop choc mixture on top of cooled muffins.
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