It’s strange that I have been making a lot of chocolate things lately,considering my mum is allergic,my family really doesn’t eat much chocolate, but my dads friend heard about my big muffin tins so he requested chocolate muffins with the chocolate ganache from the flour less chocolate cake on top. So I love making things for people so I went ahead and did it. Again these don’t have to be jumbo ones but if you are doing jumbo put them in for 10 minutes longer. It was my sister’s friend’s birthday today so I gave her one too!
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 teaspoon pure vanilla extract
Special equipment: Muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.
Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
With the Ganache these are not a breakfast muffin,but with out the ganache it could be,for the real chocolate lover.