Recipe,  Food and Drink

Hot Chocolate Muffin

This is fudgier, chocolatier and yummier than your regular chocolate muffin. Inspired from, I made slight changes by replacing the all purpose flour with whole wheat, adding little less sugar than the amount in the original recipe and leaving out the salt. The result was delicious. Since this recipe uses hot chocolate (use your best hot chocolate recipe with good quality ingredients and milk), the end product is extremely rich and fudgy. The original recipe also used a yummy butt

12 Mar, 2019

Whole wheat flour - 1 and 1/2 cups

Unsweetened cocoa powder - 3/4 cup

Baking soda - 1 and 1/2 teaspoons

Baking powder - 1 teaspoon 

Eggs - 2

Sugar - 1 and 1/4 cup

Vegetable oil - 1/4 cup 

Buttermilk - 1/2 cup

Hot chocolate - 1 cup (made with milk)

Vanilla - 2 teaspoons 


Preheat oven to 180 degree C

Whisk the flour, cocoa, baking powder and baking soda in a bowl

Whip the eggs and sugar together till they are pale and fluffy

Mix the buttermilk, vanilla and oil together 

Slowly add the dry ingredients to the egg mixture, fold gently 

Add the wet ingredients and dry ingredients in alternate batches till the whole batter comes together. Don’t overmix

Finally add the hot chocolate

The batter will be runny

Pour in ready to bake muffin cases (or a greased 8 inch cake pan) and bake for 15 to 18 minutes or unless a toothpick, when inserted in the middle of the cake, comes out clean (if you are baking a big cake, it will take about 30 mins, but keep checking from 20/22 mins)

Happy cake eating folks ️

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