I saw the recipe at the Pink Whisk
and as I had just bought the tulip wrappers there was no way I could resist baking these chocolate muffins, even though the recipe asks for two different kinds of flour! I did make a few changes to the recipe; I used 200g of caster sugar and 100g of vanilla sugar.
They are so easy to make and I was impressed by the creaminess of the batter…
The recipe is for 12 muffins but I actually got 16 out of the batter! Maybe I was too careful filling my wrappers!
165g butter, softened
300g caster sugar
2 tsp vanilla extract
3 eggs, large
70g self raising flour
200g plain flour
1 tsp bicarbonate of soda
70g cocoa powder
25ml malt vinegar
100g good dark chocolate broken into chunks
and for the filling you will need
150ml double cream
150g dark chocolate chopped into small pieces
Measure out the milk and add the vinegar to it. Set aside. Preheat the oven to 160c Fan/180c/Gas Mark 4. Prepare your muffin tray by putting the tulip wrappers into each hole. Cream together the butter and sugar, then add the eggs and vanilla. Mix well. Put all dry ingredients into a bowl, give it a good stir then add to the wet mix. Finally pour in the milk/vinegar mixture and whisk until smooth. Fill your tulip cases about two thirds full. Sprinkle the chocolate chunks on top of the muffins.
Bake them in the oven for about 25 minutes or until done.
Take the muffins out and allow them to cool for a couple of minutes. Take a thin, sharp knife and stick it through one of the cracks into the muffin. Wiggle it around a bit to make space for the chocolate filling. Let the muffins cool completely.
For the filling simply heat the cream in a sauce pan until it nearly boils, then take it off the heat and add the chopped dark chocolate. All the mixture to stand for a few minutes, then stir it all together until you have a smooth and glossy ganache. Leave it for about 15 minutes, then fill your injector (a big syringe with a long metal needle at the end) with the chocolate ganache and fill your muffins where you earlier made a cut with the knife. Stop injecting when the chocolate oozes out of the top.