Chocolate Mud Muffins
Search results for Chocolate Mud Muffins
Ingredients
What you need
250g butter, chopped
180g CADBURY Baking Milk Chocolate, broken into pieces
2 cups soft brown sugar
1 cup milk
1¼ cups flour
½ cup self raising flour
¼ cup CADBURY BOURNVILLE Cocoa
1 teaspoon cinnamon
2 eggs, lightly beaten
2 cups icing sugar mixture
¼ cup CADBURY BOURNVILLE Cocoa, extra
30 g butter, softened
Hot water
CADBURY Baking Milk Chocolate, broken into pieces, extra
250g butter, chopped
180g CADBURY Baking Milk Chocolate, broken into pieces
2 cups soft brown sugar
1 cup milk
1¼ cups flour
½ cup self raising flour
¼ cup CADBURY BOURNVILLE Cocoa
1 teaspoon cinnamon
2 eggs, lightly beaten
2 cups icing sugar mixture
¼ cup CADBURY BOURNVILLE Cocoa, extra
30 g butter, softened
Hot water
CADBURY Baking Milk Chocolate, broken into pieces, extra
Chocolate Mud Muffins
Search results for Chocolate Mud MuffinsIngredients
What you need
250g butter, chopped
180g CADBURY Baking Milk Chocolate, broken into pieces
2 cups soft brown sugar
1 cup milk
1¼ cups flour
½ cup self raising flour
¼ cup CADBURY BOURNVILLE Cocoa
1 teaspoon cinnamon
2 eggs, lightly beaten
2 cups icing sugar mixture
¼ cup CADBURY BOURNVILLE Cocoa, extra
30 g butter, softened
Hot water
CADBURY Baking Milk Chocolate, broken into pieces, extra
250g butter, chopped
180g CADBURY Baking Milk Chocolate, broken into pieces
2 cups soft brown sugar
1 cup milk
1¼ cups flour
½ cup self raising flour
¼ cup CADBURY BOURNVILLE Cocoa
1 teaspoon cinnamon
2 eggs, lightly beaten
2 cups icing sugar mixture
¼ cup CADBURY BOURNVILLE Cocoa, extra
30 g butter, softened
Hot water
CADBURY Baking Milk Chocolate, broken into pieces, extra
Dark and moist little chocolate bites that everyone will love!
Method
1. PLACE the butter, chocolate, sugar and milk in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly.
2. ADD the sifted flours, cocoa and cinnamon and then the eggs. Mix until just combined. Pour into 16 x 1/3 cup capacity paper lined muffins pans.
3. BAKE in a moderate oven 180°C for 20-30 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
4. COMBINE the icing sugar, extra cocoa, butter and enough hot water to make a thick icing. Dollop the icing onto the cakes, then top each with a piece of chocolate. Allow the icing to firm then store in an airtight container until required.
2. ADD the sifted flours, cocoa and cinnamon and then the eggs. Mix until just combined. Pour into 16 x 1/3 cup capacity paper lined muffins pans.
3. BAKE in a moderate oven 180°C for 20-30 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
4. COMBINE the icing sugar, extra cocoa, butter and enough hot water to make a thick icing. Dollop the icing onto the cakes, then top each with a piece of chocolate. Allow the icing to firm then store in an airtight container until required.
