46 Recipe Tasty Chocolate muffins for two delicious and handy!

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Noone could tell that I cut back the sugar or the fat in the recipe. With my first batch it made two dozen regular sized muffins and one dozen mini muffins and they were all gone within a few days. These double chocolate muffins made with heavy cream are absolutely amazing.

Provide /45 g flour.
You need tablespoons/37.5 g sugar.
Provide /7.5 g cocoa powder.
You need teaspoon/0.6 g baking soda.
Provide tablespoon/15g oil.
Use tablespoons/ 30 g milk (use water if you want it to be vegan).
You need teaspoon/ 0.6g vanilla essence.

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Preheat the oven at 150°C for 10 mins. Prepare cupcake moulds by greasing them with some oil..
Sift together flour, cocoa powder and baking soda.
In a separate bowl, whisk together sugar and oil..
Add milk/water and vanilla essence. Whisk well.
Now add the dry ingredients to wet ingredients and mix with a spatula. Do NOT over mix..
Scoop out the batter using a spoon and put it in the moulds.
Bake the muffins for 150° for about 15 - 18 mins or until a toothpick inserted in it comes out clean..
Cool the muffins for 10 mins on a cooling rack. Garnish with some sprinkles..

They also freeze really well if you want to save some for later in the week. But make sure you eat one or two straight out of the oven. Super tender, moist and bursting with chocolate flavor. These double chocolate muffins are EVERYTHING! These muffins are PERFECTION - moist, tender and studded with semisweet chocolate.

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