Triple chocolate chip muffins

    1 hour 50 min

    Delicious chocolate chip muffins with a white chocolate frosting. I used full fat milk in the cake mixture, but you can use any milk.

    3 people made this

    Serves: 16 

    • 500g plain chocolate
    • 3 tablespoons butter
    • 300g caster sugar
    • 2 eggs
    • 1 splash vanilla extract
    • 185g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1 tablespoon cocoa (or drinking chocolate)
    • 1 pinch salt
    • 175ml milk
    • 100g chocolate chips
    • Icing
    • 200g white chocolate
    • 200ml double cream
    • 150g butter, softened
    • 150g icing sugar

    Prep:25min  ›  Cook:25min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

    1. Pre-heat the oven to 180 C / Gas 4. Grease a muffin tin, or line with paper cases.
    2. Melt the butter and chocolate together on the hob. Once its melted, take off the heat and add the sugar. Transfer to a large mixing bowl and beat in the eggs and vanilla.
    3. Mix together the flour, bicarb, cocoa and salt. Sift into the chocolate mixture and mix well. Gradually add the milk and stir till well combined, then fold in the chocolate chips. Spoon into a prepared cases.
    4. Bake for 20 to 25 minutes, or until the tops spring back when touched. Cool on a wire rack.
    5. Microwave white chocolate and double cream on full power in 30 second intervals till white chocolate is melted.
    6. Cream the softened butter with the icing sugar. Add in the white chocolate mixture and beat well. If needed, add more icing sugar till the icing reaches your desired consistency. Let the icing set in the fridge for 1 hour.
    7. When cakes are cool and icing is set, pipe the icing onto the cupcakes. Enjoy!

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