Achieves the wondrous magic of being fluffy and cloud-like whilst also being deeply, intensely chocolatey. All thanks to total flipping baking genius Dan Lepard. What can I say, any recipe that starts with making chocolate custard is well on its way to being pretty special. Makes 20 full size muffins.
- 50g cornflour
- 3 level tbsp cocoa powder
- 100g dark soft brown sugar
- 225ml cold water
- 75g unsalted butter, cubed
- 125g dark chocolate, broken into small pieces
- 75ml sunflower oil
- 2 tsp vanilla extract
- 2 large eggs
- 125g caster sugar
- 125g plain flour
- 2½ tsp baking powder
- Pre-heat oven to 165C fan (185C)
- First make the custard (ikr!!!) Put the cornflour, cocoa, brown sugar and water into a saucepan and whisk well over a medium heat until boiling, very thick and smooth
- Remove from the heat, beat in the butter and chocolate until melted and well combined
- Then add the oil, vanilla and one of the eggs, and beat again until combined.
- Add the remaining egg and the caster sugar, and beat again until smooth and thick
- Measure the flour and baking powder, stir together, then tip directly into the custard
- Beat through until combined
- Spoon into paper muffin cases sitting pretty in a muffin tin
- Bake for 13 mins for mini muffins, 25 mins for big ones.
- Cool on a rack before serving to a rapturous audience
Sophie cooks 