260g plain flour 1/4 cup (55g) cocoa powder 1 1/2 tsp baking powder 1 cup (220g) caster sugar 80g orange chocolate, chopped - Green and Blacks do a nice one. 250g tub light sour cream 60g unsalted butter, melted 1/4 cup (60ml) milk 2 eggs 1/3 cup Jaffas, crushed Chocolate ganache 200g good-quality dark cooking chocolate, chopped 1/4 cup (60ml) thickened cream
Preheat oven to 180°C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases.
In a large bowl, sift together the flour, cocoa and baking powder. Stir in sugar and chocolate. Whisk sour cream, melted butter, milk and eggs together. Add to flour, mix carefully until just combined. Do not over-mix.
Divide mixture evenly into muffin pans until three-quarters full. Bake for 25 minutes or until golden and cooked when tested. Cool for 5 minutes then turn out onto a wire cake rack to cool completely.
Meanwhile, melt chocolate and cream in a heatproof bowl over a saucepan of simmering water, stirring until chocolate melts. Set aside for 1-2 hours to thicken slightly.
Spread muffins with the ganache and sprinkle with crushed Jaffas.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.