Chocolate Fudge Cake Muffins
I think it’s safe to say that Summer threw a spanner in my blog-updating schedule. And a lot has happened since my last post, way back when. Aside from finishing up my summer job, I submitted my MA thesis at the beginning of this month. Three days before that, I moved out of home, and six days later I started my new job. So it’s safe to say, there’s been a degree of upheaval to my comfortable routine.
Chocolate, however, remains a constant. The recipe for these chocolate fudge muffins came from the BBC Good Food site, however my personal baking supplies do not yet extend to two seven-inch cake tins, so I made muffins instead. And pretty good muffins they were too!
The original icing recipe was a little different, with icing sugar instead of caster sugar and without the melting. I couldn’t be bothered to buy icing sugar though, so made some changes to the method.
Makes 12 Large Muffins
175g self-raising flour
2 tablespoons cocoa powder
1 teaspoon bicarbonate soda
150g caster sugar
2 eggs, beaten
1/4 pint vegetable oil
1/4 pint milk
2 tablespoons golden syrup
Icing (makes a lot – if you are making muffins rather than a cake you can probably half this).
75g butter, at room temperature
150g caster sugar
1 teaspoon vanilla essence
3 tablespoons cocoa powder
2 tablespoons milk
- Preheat the oven to 180ºC. Place muffin cases into a muffin tray.
- Sieve the flour, bicarbonate of soda and cocoa. Add the sugar and stir well.
- Make a well in the centre and add the beaten eggs, milk, golden syrup and vegetable oil.
- Whisk until smooth and then spoon into the muffin cases. The batter was very runny at this stage, but rose a lot in the oven – half filling the muffin cases was perfect.
- Cook for 20 minutes. The muffins should have risen and be firm to the touch. Remove from the oven and cool.
- Meanwhile, make the icing. I just melted everything together and spread it on top of the cooled muffins. Easy peasy.