Fudgey Chocolate Muffins with Milk Chocolate Frosting

Name: Fudgey Chocolate Muffins with Milk Chocolate Frosting
Total time: 1 h
Ingredients: 100g leftover Easter chocolate; 115g unsalted butter; 115g golden granulated sugar; 2 large eggs, room temperature; 1 tsp pure vanilla extract; 80g plain yogurt; 60g plain flour; 32g unsweetened natural cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 180-200g leftover Easter chocolate, broken up into small pieces; 250g leftover Easter milk chocolate; 250g unsalted butter, softened; 250g icing sugar

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.

YIELDS

12-14

PREPARATION

10 minutes

COOKING

30 minutes

INGREDIENTS

For the Chocolate Muffins

100g leftover Easter chocolate
115g unsalted butter
115g golden granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
80g plain yogurt
60g plain flour
32g unsweetened natural cocoa powder
1/2 tsp baking soda
1/4 tsp salt
180-200g leftover Easter chocolate, broken up into small pieces

For the Milk Chocolate Frosting

250g leftover Easter milk chocolate
250g unsalted butter, softened
250g icing sugar

Fairtrade Golden Granulated

HOW TO MAKE THIS RECIPE

For the Chocolate Muffins

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

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.

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.

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

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.

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.