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Fudgey Chocolate Muffins with Milk Chocolate Frosting

  Rating 0.0

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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