News, Culture & Society

Love in the afternoon: Double choc-chip muffin cupcakes 


80g unsalted butter melted and cooled

180ml whole milk

1 tsp vanilla extract

2 medium eggs

200g plain gluten-free flour (for example Doves Farm) or use plain flour

50g cocoa powder

2 tsp baking powder

25g ground almonds

200g golden caster sugar

100g milk chocolate chips

100g dark chocolate with sea salt (for example Lindt) see method icing sugar for dusting (optional)

100ml double cream

  • Heat the oven to 190C/170 C fan/gas 5 and arrange 12 paper muffin cases or wrappers within a 12-hole muffin tray.
  • Whisk the melted butter, milk, vanilla and eggs together in a large bowl. Sift the flour, cocoa and baking powder into another large bowl, and stir in the ground almonds and sugar. Pour the wet ingredients over the dry ones and stir to loosely combine – there should be no traces of flour, but the mixture should appear wet and lumpy. Fold in the chocolate chips. Fill the paper cases by two thirds. Chop 50g of the dark chocolate and scatter a little over each cake. Bake for 25 minutes or until risen and crusty and set in the centre. Leave to cool, then dust lightly with icing sugar if wished. You can serve these plain or finish as follows.
  • For the frosting, melt the remaining dark chocolate in a bowl set over a pan containing a little simmering water. Gradually whisk in 100ml double cream and continue to heat gently until you have a smooth glossy glaze with a good trickling consistency. Drop a teaspoon of this over the crown of each cake, swirling it a little with a teaspoon if you wish.


Mountain Mint by Nazani Tea, £17.95 per 50g,