Bakery Style Double Chocolate Muffins
Indulge your chocolate cravings with these irresistible double chocolate muffins topped with a velvety chocolate custard icing.
These decadent treats are the ultimate comfort food for any chocolate lover, combining rich, moist chocolate muffins with a luxurious custard-based frosting that takes them to the next level.
The chocolate custard frosting idea comes from the Brooklyn Blackout Cake and tastes amazing.
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You will need:
- 250 g Plain Flour
- 2 tsp Baking Powder
- 150 g Caster Sugar
- 175 ml Milk
- 1 tsp Vanilla Extract
- 2 lrg Eggs
- 150 ml Vegetable Oil
- 60 g Cocoa Powder
- 100 g Chocolate Chips
Chocolate Custard Icing (optional)
- 175 ml Whole Milk
- 150 g Caster Sugar
- ยฝ tbsp Golden Syrup
- 25 g Cocoa Powder (Sifted)
- 25 g Cornflour
- 25 g Butter
- ยฝ tsp Vanilla Essense
How to make double choc muffins
Line the muffin tin with your paper cases and pre-heat the oven at 160ยฐC Fan (180ยฐc Gas 4)
Put all the ingredients into a bowl or mixer and whisk until fully combined and smooth. The mixture will be runny. Add in the chocolate chips and stir through.
Divide the mixture among the paper cases and bake for 25-30 minutes until golden brown. Cool on a wire rack.
Chocolate Custard Icing
Combine the milk, caster sugar, golden syrup and cocoa powder in a large saucepan, and warm over a medium heat, stirring occasionally, until the mixture boils.
In a separate bowl, combine the cornflour with 37ml cold water and whisk until smooth. Slowly pour the cornflour mixture into the saucepan, whisking continuously.
Whisk over the heat for 2-3 minutes, until it thickens considerably. Allow to boil for 1 minute, then remove from the heat and stir in the butter and vanilla extract. Cover and leave to cool.
When cool spread the mixture on top of the muffins, taking it evenly to the edges. Dust with chocolate sprinkles or any decoration you like.
Storage and Freshness Tips
These double chocolate muffins with chocolate custard icing are best enjoyed fresh, but they can be stored for later enjoyment.
Keep them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
For longer storage, you can freeze the muffins (without icing) for up to 3 months. To freeze, wrap each muffin individually in plastic wrap and place in a freezer bag. Thaw at room temperature and add the icing before serving.
Customisation Ideas
Feel free to get creative with these muffins! Try adding a handful of chopped nuts, or even a swirl of peanut butter to the batter before baking.
For a festive touch, sprinkle some colourful sprinkles or crushed candy canes on top of the icing.
You can also experiment with different flavours in the custard icing, such as mint or orange, to create your own unique twist on this recipe.
Double Chocolate Muffins
Equipment
Ingredients
- 250 g Plain Flour
- 2 tsp Baking Powder
- 150 g Caster Sugar
- 175 ml Milk
- 1 tsp Vanilla Extract
- 2 lrg Eggs
- 150 ml Vegetable Oil
- 60 g Cocoa Powder
- 100 g Chocolate Chips
Chocolate Custard Icing
- 175 ml Whole Milk
- 150 g Caster Sugar
- ยฝ tbsp Golden Syrup
- 25 g Cocoa Powder (Sifted)
- 25 g Cornflour
- 25 g Butter
- ยฝ tsp Vanilla Essense
Instructions
- Line the muffin tin with your paper cases and pre-heat the oven at 160ยฐC Fan (180ยฐc Gas 4)
- Put all the ingredients into a bowl or mixer and whisk until fully combined and smooth. The mixture will be runny. Add in the chocolate chips and stir through.
- Divide the mixture among the paper cases and bake for 25-30 minutes until golden brown. Cool on a wire rack.
Chocolate Custard Icing
- Combine the milk, caster sugar, golden syrup and cocoa powder in a large saucepan, and warm over a medium heat, stirring occasionally, until the mixture boils.
- In a separate bowl, combine the cornflour with 37ml cold water and whisk until smooth. Slowly pour the cornflour mixture into the saucepan, whisking continuously. Whisk over the heat for 2-3 minutes, until it thickens considerably. Allow to boil for 1 minute, then remove from the heat and stir in the butter and vanilla extract. Cover and leave to cool.
- When cool spread the mixture on top of the muffins, taking it evenly to the edges. Dust with chocolate sprinkles or any decoration you like.