Chocolate And Raspberry Muffins

Chocolate And Raspberry Muffins
Yields 7
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 100 g raspberries + extra for serving
  2. 60 g butter
  3. 50 g dark chocolate, roughly chopped
  4. 200 ml double cream
  5. 1 egg
  6. 1 tsp vanilla extract
Dry Ingredients
  1. 160 g plain flour
  2. 70 g caster sugar
  3. 15 g cocoa powder
  4. 1/2 tsp baking powder
  5. 1/4 tsp salt
  6. 1/4 tsp bicarbonate of soda
For Ganache
  1. 50 g dark chocolate, roughly chopped
  2. 60 ml double cream
  1. Preheat the oven to 180C.
  2. Wash and pat dry raspberries. Put on a shallow plate and pop in the freezer.
  3. In a large bowl mix together dry ingredients.
  4. In a microwave-safe bowl, put butter and half of the chopped chocolate.
  5. Microwave in 15 seconds intervals, stirring between each interval, until melted.
  6. In separate measuring cup, whisk together the cream, egg, and vanilla extract.
  7. Stir the cream and chocolate batter in the bowl dry ingredients. Fold in the remaining chocolate chunks and frozen raspberries.
  8. Place ~2-3 tbsp of the batter in the muffin mould.
  9. Bake for 20 minutes, or until toothpick inserted comes out mostly clean (it is better to slightly under-bake the muffins).
  10. Remove from the oven. Cool down completely before pouring over the ganache.
  11. Heat the cream in the microwave in 15 second intervals until very hot.
  12. Stir in chopped chocolate. Whisk until the mixture is smooth and shiny.
  13. Pour on top of the muffins. Put a raspberry on top.
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