OK, so it’s Thursday, but I got there in the end!
200g caster sugar
130g plain flour
50g cocoa powder
2tsp baking powder
a pinch of salt
1/4tsp vanilla extract
160g unsalted butter, melted
120g dark chocolate, chopped
12 hole muffin tin, lined
Preheat the oven to 170C (325F) Gas Mark 3
Beat the eggs and sugar together until pale and well combined. I use an electric whisk.
In a separate bowl sift together the flour, cocoa powder, baking powder and salt.
Put the milk in a jug and add the vanilla extract.
Add these two mixtures alternately into the egg mixture, until all is well combined.
Stir in the melted butter with a wooden spoon, until well incorporated, then stir in the chopped chocolate.
Spoon into the muffin cases until two-thirds full and bake in the oven for 25-30 minutes, or until the sponge bounces back when touched.
Leave to cool in the tin for a few minutes and then remove to a wire cooling rack.
This recipe is from The Hummingbird Bakery cookbook. It’s a different method to my usual chocolate muffins and they don’t rise up into the classic muffin top. However the sponge is dense and chocolatey and very yummy!