Chocolate Stuffed Muffins | Double Chocolate Muffins (VIDEO)

Chocolate muffin lovers ?? How about having a melting chocolate to bite in the muffins ?? 

Am double excited and so are my kids !!

My kids are crazy about chocolates in any form, and so I didn't have to think twice before trying out this recipe. If you have kids who love chocolate muffins, then go ahead and make these. Am sure you'll thank me for this. 

These are simple muffins to make using very basic ingredients and as you all know, am always in look for simple but satisfying baking recipes. I have placed white chocolate pieces and milk chocolate pieces in these muffins, but you can always add alternatives like peanut butter, Nutella or almond spreads instead of chocolate pieces. Also, you may add chocolate chips too in the batter for the extra chocolaty flavour. Do give these a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 6 muffins

Author ~ Julie

Ingredients

all-purpose flour (maida)1 1/4 cups

dark cocoa powder 1/4 cup

baking powder 1 tsp

salt 1/8 tsp

egg 1

powdered sugar 3/4 cup

buttermilk 1/2 cup

vanilla essence 1 tsp

vegetable oil 1/3 cup

white chocolate pieces 6 (or any chocolate pieces)

YouTube Link-

Method

• Sift the dry ingredients- maida, cocoa, baking powder and salt twice. Keep aside.
• In another bowl, beat an egg with a whisk and add powdered sugar. Combine well. Add the vegetable oil, butter milk, vanilla essence and give a quick mix.
• Add the dry ingredients in three batches, little by little. Don't overmix.The batter shouldn't be very thick neither be very watery as it has to hold the chocolate pieces in place or else the chocolate pieces will sink down in the muffin.
• Pre-heat the oven to 180 degrees F for 10 minutes. Line a muffin tray with liners.
• Scoop a tbsp of batter in the muffin liners. Then place a piece of white chocolate. Cover the top of the chocolate with remaining batter. Tap the tray at least 4-5 times to release air bubbles.
• Place in pre-heated oven and bake for 18-20 minutes. Check using a toothpick by inserting slightly off the centre, as the centre may be wet due to the melted chocolate.
• Allow to cool in the pan for 5-10 minutes and remove, cool on a wire rack and serve warm. Enjoy !!

NOTES

* You can use chocolate chips in the batter to make it more chocolaty.

* You can keep it at room temperature for 4-5 days if you have leftovers. Microwave 30 second before serving so that the chocolate is melted.

* You can add nutella or peanut butter instead of the chocolate pieces.

RELATED POSTS

HEALTHY BAKES

* Cottage Cheese Egg Muffins(wheat flour)

* Banana Almond Meal Muffins(Butterless & No oil)

* Foxtail Millet Muffins

* Ragi Chocolate Cupcakes

MUFFINS / CUPCAKES WITH EGG

* Vanilla Chocolate Double layer Muffins

* Cranberry Upside Down Muffins

* Coconut Pineapple Tropical Muffins

* Pizza Muffins

* Strawberry Cupcakes

* Colorful Cupcakes 

* Pumpkin Chocolate Chip Muffins

* Basic Vanilla Cupcakes with Buttercream Frosting

* Chocolate- Banana Cupcakes 

EGGLESS CUPCAKES / MUFFINS

* Apple Cinnamon Whole Wheat Muffins

* Lemon Chocolate Chip Muffins

* Carrot Muffins

* Ice Cream Cone Cupcakes
* Pumpkin Cupcakes with Buttercream Frosting

* Chocolate Cupcakes 

* Blueberry Muffins

Chocolate Banana Muffins (Wheat Flour)

Chocolate and banana is a super hit combo at home for two good reasons. One, the final product is moist, soft and delicious muffins which none can resist. Second, the cocoa powder adds a special effect on these cupcakes that the banana flavour remains unnoticed. Had the kids known, the muffins were made of bananas, they would have turned down. I have already posted a chocolate banana pancake, which is again a great hit here. These muffins are made with wheat flour and so these can be a breakfast option if you are a busy person and have no time to prepare breakfast. You can always reduce or increase sweetness as per sweet tooth.

                                   

  

I have made this muffins several times now and kids have happily devoured these cupcakes very happily till date. I can use up all over ripe bananas at home, disguising in a cocoa powder mix. The batter making for these yummy muffins is quite simple and all you need is a wire whisk. The batter is of running consistency, then puffs up well and bakes to set. The texture is soft, smooth and moist cupcakes. They can be enjoyed without any frosting too, or you may add a few white chocolate chips for an attractive look. This is a foolproof recipe, enjoy making these at home.

                                   

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 12 muffins

Ingredients

wheat flour 1 cup

baking powder 3/4 tsp 

baking soda 3/4 tsp

salt 1/4 tsp

powdered sugar 3/4 cup

cocoa powder 1/3 cup

oil 1/3 cup

milk 1/4 cup

warm water 1/2 cup

egg 1

banana 1/2 cup mashed (1 Robusta / Dolo or 4-5 small banana)

vanilla essence 3/4 tsp

for chocolate frosting

chopped dark chocolate compound 100 gms

whipping cream 1/2 cup

Watch on YouTube- 

Method

• Sift the flour, baking powder, baking soda, cocoa powder, powdered sugar and salt twice in a bowl. Keep aside.
• Mash the bananas with a fork until nicely mashed (Don't worry if there are lumps in the mashed).
• Now, add the egg in a bowl and add mashed bananas. Mix well using a wire whisk. To this add the oil, vanilla essence, combine well. 

• Add the dry ingredients in batches and combine well. To this add milk and warm water in batches till fully incorporated. The batter may be running consistency, but don't worry it will get baked.
• Pre-heat oven to 350 degrees F or 180 degrees C and line a cupcake  tray with cupcake liners(12). 

• Scoop out the batter in cupcake cups upto 3/4 th full. Then, place in oven and bake for 18-20 minutes (I removed in 20 minutes). 
• Remove from oven and cool on wire rack for 10-15 minutes. Enjoy or frost the cupcakes once cooled completely and enjoy!!

FOR CHOCOLATE FROSTING-

• Melt the chocolate using a double boiler method and add the whipped cream to this. Smooth the chocolate till completely melted. Leave to cool completely.
• Beat this ganache with a beater till the frosting looks smooth, light and glossy(2-3 minutes).
• Pipe designs on muffins by transferring the frosting in piping bags. Draw patterns of your choice. Add silver pearls for garnish and enjoy.

NOTES

* You can use white chocolate chips (1/4 cup) if not in a mood to frost. This way the cupcakes look great too. I have prepared this way too.

* You can use upto 1 cup of powdered sugar if you are a very sweet person. Also, depending on the sweetness of bananas, alter the sugar quantity.

* I have used 5 njallipoovan (Kerala style small bananas). You can use 1 big robusta type or Dolo banana, or just make sure the mashed bananas is 1/2 cup.

* I have used Ashirwaad atta, you can use any wheat flour or use all-purpose flour(maida).

* These cupcakes rise up well, so pour batter accordingly in each cupcake liner.

Take a peek to see the texture of these cupcakes below-

Enjoy !!

RELATED POSTS

HEALTHY BAKES

* Cottage Cheese Egg Muffins(wheat flour)

* Banana Almond Meal Muffins(Butterless & No oil)

* Foxtail Millet Muffins

* Ragi Chocolate Cupcakes

CUPCAKES WITH EGG

* Vanilla Chocolate Double layer Muffins

* Cranberry Upside Down Muffins

* Coconut Pineapple Tropical Muffins

* Pizza Muffins

* Strawberry Cupcakes

* Colorful Cupcakes 

* Pumpkin Chocolate Chip Muffins

* Basic Vanilla Cupcakes with Buttercream Frosting

EGGLESS CUPCAKES

* Apple Cinnamon Whole Wheat Muffins

* Lemon Chocolate Chip Muffins

* Carrot Muffins

* Ice Cream Cone Cupcakes
* Pumpkin Cupcakes with Buttercream Frosting

* Chocolate Cupcakes 

* Blueberry Muffins

                                       

Foxtail Millet Muffins | Thinai Muffins(Step by Step Pics)

Foxtail millet has all the good qualities of millets in general. These are also rich in Vit B12 which is essential for a healthy heart and nervous system. This is also a good source of calcium and protects bone health. It also regulates blood sugar, helps maintain a healthy weight. It also improves immunity as its packed with vitamins and minerals. However people diagnosed with hypothyroidism should not use foxtail millet frequently as it has goitrogen compounds. But these theories are not fully understood though and so there aren't much evidence to prove too. Millet flour is a simple recipe to make flour of any millet that you use. Soak the grain for 6 hours, drain and spread on a towel. Powder the flour in a blender, roast and store. I have already shared the recipe of making foxtail millet flour here in this link.I have been doing this for quite sometime, tried making puttu, dosas, pancakes and muffins.

Anyways coming back to today's recipe- Foxtail millet Muffins. These muffins are made with eggs but Idid try making them eggless too. Will share that recipe sometime soon. I have already shared the recipe of preparing almond meal  too. I have also shared a simple muffin recipe with almond meal- Banana Almond Meal Muffins. Please check out the payasam made with thinai(foxtail) too- Foxtail Millet Payasam. These muffins are perfect for breakfast or for a filling after school snack for kids. They are soft, crumbly and delicious. I have used granulated brown sugar here in this recipe but you can modify using grated jaggery or granulated white sugar. If you wish to make the muffin more delicious, add butter instead of oil in the same measures. Almond meal along with foxtail millet flour gave a healthy muffin touch, do give this a try and lemme know the outcome too.

Preparation time ~ 10 mins

Baking time ~ 15 mins

Serves ~ 10

Author ~ Julie

Ingredients

foxtail millet flour/ thinai flour 1 cup

almond meal 1/2 cup

baking powder 1 tsp 

salt 1/4 tsp

eggs 2

*powdered sugar 3/4 cup

vanilla essence 1 tsp

oil 1/4 cup

milk 2 tbsp

chocolate chips 2tbsp

Method

• Sift the flours (foxtail millet flour and almond meal)with baking powder and salt twice, keep aside.
• Pre heat (mode using both top and bottom rods) oven to 350 degrees F and line a 12 muffin tray with liners or smear oil and dust with flour. Keep ready.
• Beat the eggs using powdered sugar until creamy and light. To this add the oil and vanilla essence.

• Then add the sifted flour mix in batches, mix well. Add 1 or 2 tbsp milk as needed to get the consistency of cake batter. Add chocolate chips and finally give a quick mix.

• Scoop out the mix in muffin cups or liners until 3/4 cup filled. I got 10 muffins with this mix.Tap the pan on counter top and place in oven and bake for 15 mins (I gave 7 minutes on bottom rod alone and gave both rods for the remaining time).
• Cool on wire rack and enjoy with a cup of tea.

                                       

NOTES

* I used light brown sugar and powdered. you can use powdered jaggery or granulated sugar.

* You can increase the sugar to 1 cup of powdered. Use 3/4 cup granulated sugar and powdered.

* I powdered half cup sugar to get 3/4 powdered sugar.

* I have roasted the almonds and powdered to get almond meal, I have already shared the recipe of preparing almond meal .

Please don't forget to check out these delicious Ragi Chocolate Cupcakes.

Take a peek inside in the below pic :)

                                 

Ragi Chocolate Cupcakes | Panjipullu(Finger Millet) Choco Cupcakes ~ Step by Step Pics

As we all know ragi or finger millet is a power pack of energy and is much needed for all age groups esp growing children. Ragi is one of the best non diary sources of calcium. Regular consumption of ragi is beneficial for bone health and keeps osteoporosis at bay and reduces risk of fracture. The phytochemicals in ragi slows the digestive process and so its highly benefical to patients with diabetes, controls blood sugar effectively. Ragi is also beneficial to relax, reduce stress and reduce migraine attacks. These tiny seeds are good source of natural iron and so helps maintain the overall health. I use finger millet to prepare puttu,ada, peechappam, porridge, laddus and many other kids friendly recipes that are devoured happily without much fuss.

Honestly speaking, I have never tried ragi in bakes until recently. The reason being very obvious, that whole ragi flour is gluten-free like rice flour and so tends to remain very dry in most recipes. The right mixing of the ragi flour with any of the gluten flours gives you excellent results too. Also, when baking with whole flours, you must be careful when beating the wet ingredients. Off late, I learnt a few tricks and tips to get the whole flours in baking. The eggs shouldn't be beaten very fluffy and light when mixing to whole flours, as the whole flour like wheat or ragi tends to flatten the aeration in the beaten egg. The resultant product will be a hard, dense mass of cake/ cupcake. Lightly beating the eggs gives better results. Fat content is an important constituent when baking with ragi as it reduces the dryness of gluten-free flour.

I have used oil here in this bake, but you can replace the same amount with butter. Milk is used too to get the right texture of the cupcake batter and the batter is of flowing consistency like dosa batter. Baking time may vary as per ovens, so keep a watch after the first 15 minutes of bake.

These cupcakes can be made beforehand and can be sent to school for snacks, or can be served to kids as a quick breakfast with a cup of hot milk. One cupcake is good enough for a filling snack, as it's made with whole flours. There are no fancy gadgets needed to bake these little cuties, and you will definitely get good results. Adding cocoa powder to these cupcakes was to mask any trace of ragi if felt in flavours and to my surprise even the grown up adult couldn't recognize the secret ingredient ;) Cocoa definitely gave that chocolaty flavour and kids were insisting on adding an extra dollop of whipped cream on top for added tastes. Do give this a try and am sure you will love these !!

Preparation time ~ 10 mins
Baking time ~ 20-25 mins
Serves ~ 8 cupcakes
Author ~ Julie
Ingredients
dry ingredients
ragi flour 1/2 cup
wheat flour 1/2 cup
cocoa powder 1/4 cup
baking powder 1 tsp
salt a pinch

wet ingredients
eggs 2
oil (any neutral oil like sunflower, vegetable, canola) 1/3 cup
milk 1/3 cup
powdered sugar 3/4 cup
vanilla essence 1 tsp

Watch on YouTube -

Method

• Sift the flours twice with baking powder, cocoa powder and salt.
• Beat the eggs lightly, add in the powdered sugar. Add in the oil, milk and vanilla essence.
• Add the flour in three batches to the wet mix and combine until incorporated well. 

• Pre heat oven to 350 degrees F or 180 degrees C. Pour the batter in the prepared cupcake pan. Bake in the pre-heated pan for 20- 25 mins (start checking from 20 minutes as we don't want the cupcakes to over bake).

• 

• Cool on a wire rack and serve at room temperature with a cup of milk.

NOTES

* If you wish to try a non diary version, then replace whole milk with almond/ soy milk.

* You may also use powdered organic jaggery or good quality brown sugar instead of granulated white sugar.

* Replace oil to butter if you wish to have a richer taste.

* Don't overbake the cupcakes, as they tend to become dry. Keep a close watch on the time.

Just a peek into the cupcake ;)

MORE RAGI RECIPES FROM THIS SPACE, PLEASE TRY OUT IF YOU LiKE ANY:)

* Ragi Puris

* Ragi Puttu

* Ragi Peechappam

* Ragi Elada

* Multi Grain Laddus

* Ragi Porridge

Check this link here for all ragi recipes in one page.

Bakery Style Chocolate Chip Muffins (Step by Step Pics)

Kids are always fascinated with these bite sized chocolate chips may that be in the form of cookies,muffins or any other treats.They love these a lot and the chocolate chip cookies that I posted long back is one of their favorite too.I hardly buy chocolate chip cookies from store and make these at home with kids help.They love to garnish them with chocolate chips as per desires.I had tried chocolate chip muffins in the past but this is just the BEST among all those chocolate chip bakes so far.Don't they look plump and cute??

When I say so,there must definitely be something right?? Yes...I have made these muffins two months back for the first time and kids loved these so much that I have already baked them thrice.These are very soft,delicious and filling muffins.The size of these muffins are huge and one muffins is good enough for a kids snack.they get to bite lot of chocolate chips too.They don't need any frosting and if your kids love a quick filling breakfast then this can be added to the list as these are made with wheat flour.Do try these out,am sure they will never ask you to buy chocolate chip muffins from bakeries any more.

Preparation time~15 minutes
Cooking time~ 25 minutes
Serves~12 large muffins
Ingredients
wheat flour 2 1/4 cup
baking powder 1tbsp
baking soda 1tsp
chocolate chips 1 1/4 cup
cooking oil 1/2 cup
milk 1 cup
eggs,at room temp 2
vanilla extract 1tbsp
granulated white sugar 1 cup
salt 1/3 tsp

Method

• Pre heat oven to 425 degrees F and line a 12 muffin tray with oil or butter.Keep aside.
• Sift the flour,baking powder,baking soda,salt twice and keep ready.Add in the chocolate chips(reserve two table spoon of chocolate chips for garnish,which I missed doing).
• In another bowl,beat the eggs until foamy.Add the granulated white sugar and beat again for two minutes.The mix doubles in volume and sugar is dissolved,the egg mixture turns pale then add milk,oil and vanilla extract.

• Fold the flour-chocolate chips mixture in three additions until well combined.If the batter looks very thick,then add one or two more tbsp of milk and get the consistency right.
• Add spoonful of batter in the muffin tray and the batter will be more than 3/4th full(If you plan to use liners then you can do that but in that case you may get more than 12 muffins).Add the reserved chocolate chips if using at this point to garnish the top of the batter.
  
• Tap the tray on the counter once or twice.Place in oven and bake for five minutes.Then,reduce the oven to 375 degrees F and continue to bake for 13-15 minutes or uuntil the tooth pick inserted in the center comes out clean and the sides look slightly browned.
• Cool on wire rack for 10 minutes and then gently scoop out the muffins from the tray .Cool completely and serve with a cup of milk/tea/coffee.

NOTES
* The recipe is adapted from here but slightly modified. 
* These muffins taste delicious on the day of bake but they can be stored for 3-5 days.
* You can use all purpose flour(maida) too  instead of wheat flour.I have used Ashirwaad atta(wheat flour).
* You can use butter for a richer taste and flavor.If using butter,then use 8tbsp or 1 stick or 113gms of butter.Melt and use just like have used cooking oil.

RELATED POSTS
* Pumpkin Chocolate Chip Muffins
* Lemon Chocolate Chip Muffins
* Chocolate Chip Cookies

Banana Almond Meal Muffins | Healthy Breakfast Muffins(Butterless,No Oil)

I had been looking out for healthy muffins for quite sometime now and my search ended in this post.It has all the healthy and yummy flavors,perfect for a filling breakfast or after school snack.These muffins uses almond meal and oats flour.They are soft muffins but lack fat content may that be of oil or butter.The original recipe calls for two bananas but I reduced as kids don't like banana flavors in bakes these days.But you can always add two or add in more milk like I did and so are slightly dry.They taste mild sweet but alter as per sweet tooth.These are perfect for all age groups unless you are allergic to almonds and can be served with a cup of hot coffee/tea/milk.My family loved this healthy muffins and is good for a change from the loads of sugar packed  muffins.They can be enjoyed guilt free and almonds can be sneaked easily in this recipe.Do try and enjoy !!

Preparation time~15 minutes
Baking time~ 25-30 mins
Serves ~8 muffins
Ingredients
almond meal 1 cup + 2tbsp
oats flour 1/2 cup
baking powder 1 tsp
eggs 2
*dark brown sugar 1/4 cup
banana 1
vanilla extract 1tsp
whole milk/almond milk 3tbsp or less

Method

• If you don't have ready made oats flour like me,then grind the quick oats in blender to get oats flour.Sift the flour,add in almond meal(I used blanched almond meal) and add in baking powder.Mix well.

• Mash the banana in a a bowl using a fork and add the eggs,whisk and add in vanilla extract.
• Pre heat oven to 350 degrees F/180 degrees C and line a muffin tray with paper liners.
• Now,start mixing the dry ingredients in the wet,mix to incorporate in batches.Add milk to make the batter in ribbon consistency.
• Add spoonful of batter in the paper liners until 3/4 th full.Place in  oven and bake for 25 -30 mins or tooth pick inserted comes out clean.
• Cool on wire rack and enjoy with a cup of milk or tea !!

NOTES
* The original recipe calls for agave nectar or honey but I used dark brown sugar.The amount of sugar used in this recipe yields mild sweet muffins so increase as per sweet tooth.
* For making almond meal,refer this link.
* You can add almond milk instead of regular whole milk.
* The original recipe calls for two bananas but I was apprehensive about dominant banana flavors so just reduced to one and increased the milk instead.You can use two but then alter the quantity of milk accordingly.
* The recipe is adapted from here but slightly modified.
* You can top it up with some nuts or rolled oats.

For more muffin recipes,check this link.

Eggless Carrot Muffins | Healthy Muffins(No butter,Wheat flour)

Carrots are rich in beta carotene which are metabolized to vitamin A.They are also an excellent source of vitamin K,vitamin B6 and other essential nutrients.Kids love carrots and so feeding them carrots is not a big affair at my home.However,I know few other kids may not consent to this so well.For them,this is a good option to sneak in muffins or cakes and enjoy watching them.My kids love carrot bakes as well.I had earlier posted a carrot cake which they love the most.These carrot muffins are eggless and is made with wheat flour that makes it all the more healthy.Kids demanded icing for the muffins and I had some store brought icing after a school fun project so just used that.I just covered a few with icing and remaining were served just like that.This is a simple bake recipe that hardly requires any gadgets other than the whisk.Try these for kids for after school snack or just for school snacks.Do try and enjoy !!

Preparation time~15 minutes
Baking time~20 minutes
Serves ~12 muffins
Ingredients
wheat flour 1 1/2 cups
baking powder 1 1/4 tsp
baking soda  1/2 tsp
salt 1/8 tsp
yogurt  3/4 cup
granulated sugar 3/4 cup
vanilla extract 1 tsp
cinnamon 1/2 tsp
apple sauce unsweetened 2/3 cup
water 1/2 cup
oil 1/2 cup
carrots 2 medium sized or 1 cup grated
walnuts chopped 1/3 cup 

Method

• Sift the flour,baking powder,baking soda,cinnamon,salt.Combine well. 
• Now,mix the yogurt and granulated sugar until sugar gets dissolved.Add in the vanilla extract.Add the unsweetened apple sauce(If you plan to prepare your own apple sauce,then do now).And finally add the oil.
• Add the grated carrots to the dry ingredients.Then,gradually add the dry ingredients in the wet mixture with the addition of milk(add the dry in three batches).You may not require the whole milk mentioned in the recipe (I used 1/2 cup,but that totally depends on water content in yogurt).The batter may not be ribbon consistency but slightly thicker. 

• Pre heat oven to 350 degree Fand line a 12 muffin tray with baking cups.
• Finally,fold in the chopped walnuts and reserve a few for garnish if you don't want to use icing.
• Pour spoonful of batter in muffins cups upto 3/4 th full.

 

• Place and bake at 350 degrees for 15-20 minutes(mine was done at 20 minutes) or until a tooth pick inserted in the center comes out clean.
  
• Cool on wire rack and enjoy !!

 

NOTES
*You can use butter instead of oil for added flavor.In that case,use a stick of butter or 113gms or you can divide butter and oil.
* Grate one apple and cook with 1/4 cup water until soften in a pan.Blend and puree in a blender to make apple sauce.You can use store brought unsweetened apple sauce too.
* You can use any nuts of your choice but that definitely adds the extra crunch.
* These muffins stays good in refrigerator for 3 days.Thaw before serving or microwave on high for 10 seconds.
* Use all purpose flour/maida for a lighter texture.In that case use only 1 tsp of baking powder. 

For all muffin recipes,check here.

Just a peek inside,

Chocolate Truffle Cupcakes | Chocolate Heart of Darkness Cakes ~Baking Partners Challenge

Baking Partners challenge for this month was two chocolate based recipes suggested by Suja@ Kitchen Corner-Try it.The recipe is taken from Death by Chocolate Cakes: An Astonishing Array of Chocolate Enchantments by Marcel Desaulniers.I tried one of the chocolate truffle cakes/cupcakes and it came out good.The center of the cake is like molten lava cake and the outer texture of the cake is more like a mud cake /brownie texture as there is no leavening agents used except for eggs and butter.Kids loved them with vanilla ice cream.But you can always have with a scoop of whipped cream and just like that too if you are a chocoholic.I made half the batch only as I wasn't sure they may like the dark chocolate as its always a mixed reaction.Do try and enjoy if you love dark chocolates.

Preparation time : 45 minutes
Baking time :20-25 minutes
Serves ~ 6 muffins
Ingredients
for making truffles
semisweet chocolate  4 oz
heavy whipping cream l/3

for making chocolate cocoa cake
butter 2.5 oz or 5tbsp,cut in pieces
semisweet chocolate 4oz (113.4gm)
all purpose flour/maida 1/3 cup
unsweetened cocoa 1/4 cup
egg 2 large(at room temp)
egg yolk 1(at room temp)
granulated sugar 1/4 cup
vanilla extract 1/2 tsp

Method

To make chocolate truffles-
Place 4oz semisweet chocolate in a bowl.Heat the heavy whipping cream in another pan over medium heat near to boiling.Switch off flame and pour over the chocolate and leave undisturbed for 5 minutes.Then whisk until smooth and pour in a baking tray and smooth out evenly.Place in freezer for 15 minutes until set.Remove and divide in small portions.Make balls of the portions and place in paper liners.Leave in freezer again until use.(Roll in cocoa powder /dust your hands with cocoa if you find it very sticky)

To make chocolate cocoa cake

• Combine the cocoa and all purpose flour,sift them together.Leave aside.

• Lightly coat the inside of the muffin cups with butter.Set aside.Preheat oven to 325 degrees F.

• Combine butter and chocolate in  a bowl and using the double broiler technique,melt over boiling water.Whisk until smooth and leave to cool.

• In another bowl combine the eggs and sugar.Using a beater,beat on medium high speed until frothy.Add the butter chocolate mix and whisk for 15 secs.Add in vanilla extract and add flour in batches until well combined with a spatula. 

• Fill 3/4 of each muffin cup with batter and bake in pre heated oven to 5-6 mins.Remove from oven and place a truffle(remove from freezer) and press each in the center of the cake.Immediately replace again in oven and bake for 15-17 minutes (or check by inserting a tooth pick in the sides of the cake and not center as the center remains gooey).Cool on wire rack for 20 minutes.

• Run a knife along the sides of the muffin tray and gently remove and place on  plates.Serve with whipped cream or vanilla ice cream or just like that !!

Linking this to Baking partners group hosted by Swathi @ Zesty South Indian Kitchen

Dates-Walnut-Coffee Muffins (Wheat flour,Eggless & Butterless)

Dates have a lot of healthy nutritional facts but I find it very hard to feed these to my kids as they don't like it eating just like that.But if you sneak in dates that perfectly worked good for me and my kids.These muffins have a mild subtle flavor of coffee and the richness of dates.Walnuts are a rich source of omega 3 fatty acids and so adding the nut crunch makes it more healthy and delicious.These muffins afre soft,moist with the addition of oil and makes perfect for breakfast or as snack.I gave a try without adding sugar with only dates,yielded a mild sweet muffins.Give them a try either way and enjoy !!

Ingredients
whole wheat flour 2 cups
baking powder 2 tsp
baking soda 1/2 tsp
salt a pinch
water 1 cup
oil 1/2 cup
vanilla extract 1 tsp
chopped walnuts 1/2 cup
granulated sugar 1/2 cup

to soak
milk 1 cup
chopped dates 1 cup or  20 pitted
coffee powder 2 tsp

Method

• Boil the milk and add the coffee powder,stir well.Add the chopped dates in it and leave for half an hour until its very well soaked.Grind this mix in a blender and puree to a smooth paste.

 

(few steps of preparing)

• Sift the flours,baking powder,baking soda and salt twice to mix well.Add the pureed mix,oil,vanilla extract and give a nice stir until incorporated.Add water little by little till you get the right consistency and keep mixing.Add more water if required or reduce the water if lesser required.
• Pre heat oven to 350 degrees F or 180 degrees C and line a muffin tray with paper liners.
• Add in the chopped walnuts(reserve about 1-2 tbsp),give a quick stir.Using an ice cream scoop or spoon,add spoonful of batter in each paper liners.
• Garnish the top with reserved walnuts and bake in pre heated oven for 25-30 mins.
• Remove from oven and cool on wire rack.Serve or refrigerate left overs.

Yields~ 12 muffins

NOTES
* You can add butter (1 stick) for richer taste.
* You can skip adding the granulated sugar,have tried that way too.The muffins are mildly sweet with the sweetness of dates.Check the taste of batter before scooping in muffin cups and add more sugar if that suits your sweet tooth.
* Add honey to replace granulated sugar too.
* Using the same amount of ingredients,you can bake a cake in a 13*9 pan.

RELATED POSTS
Eggless Dates Cake
Carrot Cake
Banana Dates Walnut Cake