Recipe by Stefanie. Thanks Stef for allowing me to post this recipe...sure a keeper!!
YOU NEED:
125g butter
150g 70% cocoa solids chocolate (like Lindt) OR Van Houten Cooking Chocolate
200g brown sugar
pinch of salt
3 eggs
1 tsp vanilla extract
1 tbsp rum, Tia Maria,Baileys or Kahlua
1/2 tsp baking powder
1/2 tsp baking soda
150g plain flour
3 tsp cocoa powder
chocolate chips for scattering
HOW:
Roughly chop up butter and chocolate and microwave to melt, OR sit in a large (heat-proof) bowl over a pan of simmering water and stir to melt.
Stir in salt and sugar.
Stir in vanilla, eggs and rum,beat lightly to mix.
Preheat oven to 180C.
Sift in rising agents,flour and cocoa,stir to combine. Scatter 1 tsp chocolate chips in your liners,then half fill with the batter. Do not be tempted to fill more!
Scatter 1 tsp more chocolate chips overtop,bake for 20 to 25 minutes or until risen,springy and an inserted toothpick comes out with moist crumbs clinging to it.
If there is wet batter,bake a while more but monitor closely. Because if it comes out dry,you have overbaked it.
Cool a while before enjoying it warm.
This keeps well for a few days without refrigeration.
You can add a variation of chopped nuts or orange zest.
If you want to use cupcake liners which are smaller,start testing after 12 minutes.
16 comments:
Yes....this is a very good recipe. My family and friends loves it!
Diana
Aunty Yochana, these muffins r soo good!! Couldn't stop at one!!! The contrast between the softness of the inside and the crusty top is simply delightful! Yum!!! Thanks so much!!
Mummy Lucy,happy you liked it....enjoy!!
I on the other hand,bought lots of green peas,going to bake more today... ;)
Hahaha Stef....Happy Baking.
rgds
ioyces,
you should thank Stef for the delicious recipe.
rgds.
Thanks! Just to let you know,I added a variation for more fragrance and flavour. To each recipe of your green pea cookie,I added 1 tbsp of finely ground peanuts. If you want to,you may post the muffin recipe on your site... ;)
O.K. Thanks Stef. I will post it soon.
rgds
Hello Aunty
You can use those normal 'eating' chocolate in replacement of the cooking chocolate? Is there is difference in the handling of these two kinds of chocolate.
I'm still very new in the area of baking... so my question can be a little juvenile. Thank you Aunty.
Regards
Sulin
Hi Yochana,
For the Brownie Muffins can I pour the mixture into baking tin and bake like normal brownies instead of individual cupcake? Will I get the same textures?
rgds
Jennifer
Hi Jennifer,
Yes you can pour into a rectangular tray to bake your brownies but make sure the cake doesn't come up too high then you will have problem cutting it...it will be crumbly.
rgds
Hi sulin.
For baking, do not use those eating chocolate to melt. You will notice that the chocolate will not smooth but it will become very rough looking and turns oily..though certain eating chocolate can still be used. I've never used it before though. You can easily get cooking chocolate from Giant or Carrefour.
rgds
Sun Lik in Seah Street sells good chocolates for baking. You can try also their ready mix muffin-easy n kids loved it.
Hi Jen,I do not recommend you pouring this into a tin and baking as per normal brownies,and this is not a brownie recipe.
SuLin,you can use any choc as long as it is at least 70% cocoa solids. To prevent it seizing or turning oily,do not melt over direct heat. Rather,micro it or over a double boiler with the butter.
Hi Aunty Yochana
Tried baking these muffin, very moist and delicious.
Regards
HSL
Hi Aunty Yochana
My nephew and his friends are hooked to these muffins and had requested for more of it. Can I replace the chocolate with white chocolate? Thanks Stef for sharing and Aunty Yochana for posting this recipe.
Rgds
HSL
Hi HSL,
Yes of course you can use white chocolate to substitute or you can use a mixture of both dark and white chocs.
rgds
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