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Fudgey Chocolate Muffins with Milk Chocolate Frosting

Prep

10 mins

Bake

30 mins

Serves

12-14

Difficulty

Medium

About

If you happen to have lots of leftover Easter chocolate, then you'll love this recipe. These Easter Chocolate Fudgey Muffins are not only delicious, but they also use milk chocolate from your Easter eggs and are simple enough to get the kids involved too.

made using

Golden Granulated

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Instructions
Ingredients
Reviews

For the chocolate muffins

Step 1

Preheat your oven to 218°C. Line a muffin tin with cupcake liners (or butter your tin) and set aside.

Step 2

Chop the chocolate and butter, place in a medium bowl and heat in the microwave until melted and completely smooth. Add in the sugar, eggs, vanilla extract, plain yoghurt and whisk well.

Step 3

In another bowl, whisk the flour, cocoa powder, baking soda and salt. Fold in the wet ingredients until well combined. Add in the broken up pieces of Easter eggs.

Step 4

Spoon the batter into each cupcake liners, filling well to the top. Bake for 5 minutes at 218°C, then reduce the oven temperature to 175°C and bake for a remaining 15 minutes. Allow the muffins to cool before transferring them to a drying rack.

For the milk chocolate frosting

Step 1

To make the frosting, melt your leftover milk chocolate Easter eggs in the microwave until smooth and leave to cool slightly. Using an electric whisk, whisk the softened butter and icing sugar together. Add to that the lukewarm melted milk chocolate and whisk until fluffy.

Step 2

Using a piping bag with a star nozzle, pipe a generous amount of the frosting over the muffins. You can alternatively use a spoon to spread it over. Top it with mini Easter eggs.

TOP TIP

It is best to make the muffins the day before piping them.

Ingredients – 11 items

Serving

1

For the chocolate muffins

Chocolate

Chocolate

Leftover from Easter

100 g
Butter

Butter

Unsalted

115 g

Tate & Lyle Pure Cane Golden Granulated Sugar

115 g
Eggs

Large eggs

Room temperature

2
Vanilla

Vanilla extract

1 tsp

Plain yogurt

80 g
Flour

Plain flour

60 g
Cocoa-powder

Cocoa powder

Unsweetened, natural

32 g
Baking-soda

Baking soda

1/2 tsp
Salt-table

Salt

1/4 tsp
Chocolate

Chocolate

Leftover from Easter, broken up into small pieces

180 - 200 g

For the milk chocolate frosting

Chocolate

Milk chocolate

Leftover from Easter

250 g
Butter

Butter

Unsalted

250 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

250 g

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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