I decided to experiment with muffins. I decided upon a vanilla muffin with a chocolate centre to see how that would work.
They certainly look good, and have a gooey centre, though they are just a little too gooey to be able to peel from the paper. A spoon was necessary to eat the base, as the chocolate seeped into the base. I think that means that I should make the chocolate centre slightly firmer next time.
I think that using a dark chocolate rather than a milk chocolate for the centre may actually be better, since it has a firmer consistency so will firm up in the fridge just that little bit better.
So, not entirely successful, but certainly worth a try.
- 350 grams plain flour
- 170 grams granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 113 grams unsalted butter, melted
- 240 ml milk, room temperature
- 2 large eggs, room temperature, lightly beaten
- 1 Tablespoon pure vanilla extract
- some dark chocolate sprinkles
- 4 ounces milk chocolate, chopped
- 1/4 cup heavy cream
- 1/2 tablespoon unsalted butter
- Preheat the oven to 200c/180 c Fan. line a 12 hole muffin tin with paper cups
- For the gooey center: Combine the milk chocolate, heavy cream and butter in a small saucepan and heat over low heat, whisking until the chocolate is completely melted and smooth. Pour this mixture into a small glass baking dish and chill until set, about 1 hour. Scoop and roll into 12 small balls and place on a small parchment-lined plate or tray. Wrap and chill for at least 30 minutes up to overnight.
- In a large bowl, add the flour, sugar, baking powder, and salt. With a whisk, mix the dry ingredients until well-blended.
- In a small bowl or beaker add the melted butter, milk, beaten eggs and vanilla. Stir with a fork until the liquid is well mixed. Make a well in the center of the dry ingredients. Add the wet ingredients (liquid) to the center of the well.
- Add some mixture into each muffin cup, about one third full.
- Place one chocolate ball on top of that mixture.
- Using the remaining mixture cover the chocolate balls completely, until an equal amount of the mixture is in each muffin cup
- Distribute the dark chocolate sprinkles over the top of each muffin
- Bake the muffins for 15 to 20 minutes, or until they have risen and are light golden brown of the edges.
- Remove the muffins from the oven, cool for 10 minutes in the muffin pan.
- Remove muffins from pan and finish cooling on a wire baking rack.