Choco muffin recipe from Masterchef's Hannah Miles

A couple of secret ingredients make these cakes truly indulgent

Ingredients (makes 12 cakes)

For the cakes

  • 115g butter, softened
  • 115g caster sugar
  • 2 large eggs, lightly beaten
  • 115g self raising flour, sifted
  • 30g cocoa powder, sifted
  • 1 small bar Cadbury Caramel, cut into 12 pieces

    For the icing

  • 225g icing sugar, sifted
  • 125g butter, softened
  • 1tsp vanilla extract
  • 2 tbsp milk

    For the decoration

  • 2 Cadbury Crunchie bars, broken into small pieces
  • 55g dark chocolate, melted

    Preheat the oven to 180°C. Place small muffin cases into a 12 hole bun tin. Cream the butter and sugar – a food mixer will make this an easy job. Whisk in the eggs. Fold in the flour and cocoa powder. Then place a spoonful of cake mixture into each cake case and then place a square of Cadbury's Caramel on top.  Cover the chocolate with another spoonful of cake mixture, ensuring it is completely covered.  Bake for 15 – 20 minutes until the cakes are firm to the touch and spring back when pressed with a finger. Leave to cool.

    Place all the icing ingredients in a mixing bowl and whisk with a hand mixer or whisk for 4-5 minutes to form a light, creamy icing. Spoon the icing into a piping bag with a large star nozzle attached.  Pipe a swirl of icing onto each cupcake. If you don't have an icing bag, just spoon over some of the icing.

    Decorate each cake with pieces of Crunchie. Drizzle over the melted dark chocolate and allow it to set before serving.

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