Here’s what we would consider the best chocolate muffin recipe ever! Almond meal and avocado oil are making them super moist, whilst the raspberries are adding some great tartness, et voila!
Yields approximately 12 muffins.
Ingredients
155 g plain flour
3g bi-carb soda
2g baking powder
40 g Cuvée 72% Classic Dark Hot Chocolate Mix
350g caster sugar
235g almond meal
155g butter
140g Cuvée Amphora 65% Dark Chocolate (1)
115ml water
125g eggs
25g avocado oil
75ml milk
280g Cuvée Amphora 65% Dark Chocolate (2)
250g frozen raspberries
60g cocoa nibs
Method
- start by lining your muffin tins with either patty pans or grease proof paper
- sift the flour, bi-carb and baking powder and combine them with the hot chocolate mix, sugar and almond meal
- break both amounts of chocolate into small pieces, roughly the size of five cent pieces or smaller and place them into two separate bowls
- add the butter into a sauce pan or small pot and melt it on the stove until just before boiling point
- pour the hot butter over the first amount of chocolate bits (1) and leave it to melt for 1-2 minutes, add the water and thoroughly combine with a whisk
- place the dry ingredients into a mixing bowl for a kitchen mixer and add the butter/chocolate/water mixture to it
- using the paddle attachment, mix until just combined
- crack your eggs, combine them with the oil and milk and add them to rest of the ingredients in the mixer followed by the second amount of chocolate bits (2)
- keep mixing until thoroughly combined
- using a piping bag or spoon, divide the mix into the muffin tins about ¾ full
- add about 5-6 raspberries to each tin and push them gently into the mix so they are completely covered by the muffin batter
- sprinkle the cocoa nibs on top and bake at 180°C for approx. 25-30 minutes
- place onto a cake rack until completely cooled and enjoy within 24hrs.
Chef's Tip
Create your own adult version of these by substituting some (if not all) of the water with dark rum or baileys irish cream
