Chocolate Easter Muffins
Elmlea ‘Emily’s Easy Easter’ Recipes
Elmlea ‘Emily’s Easy Easter’ Recipes
- 20 minutes
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Prep time ![]()
Ready in
- 12 portions
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Servings - Easy
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Difficulty
Ingredients
- 175 g unsalted butter
- 225 g golden caster sugar
- 3 large eggs
- 220 g self raising flour
- 100 g dark chocolate
- 50 g milk chocolate drops
- 2 tbsp cocoa powder
- pinch of salt
Ganache
- 70 g dark chocolate
- 70 g milk chocolatee
-
200 ml Elmlea Double
![Elmlea Double]()
- 1 tbsp golden caster sugar
Garnish
- mini eggs whole or crushed
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Pre-heat you’re oven to 180*c / gas 4.
- Line a 12 hole muffin tin with paper cases.
- Melt the chocolate and butter in a heatproof bowl of barely simmering water. Don’t let the base touch the water and keep an eye on the water, making sure it doesn’t get too hot.
- Leave to cool.
- Beat the sugar and eggs until light and fluffy. Fold into the cooled chocolate.
- Sieve in the flour, cocoa powder and salt. Fold until you have a smooth batter.
- Divide between the muffin cases and bake for 20 minutes, until risen.
- Leave to cool in the tin, transfer to a wire rack to cool completely.
- For the ganache, finely chop the chocolate and place into a heatproof bowl.
- Warm the Elmlea and caster sugar in a saucepan, do not boil. Pour the warmed Elmlea over the chocolate and leave it for a few minutes, stir until you have smooth glossy finish.
- Cover with cling film and leave to cool, then place in the fridge for a couple of hours to set.
- Now whisk the ganache until light and fluffy, ideally with an electric hand whisk then pop into a piping bag with a nozzle and pipe a swirl onto each muffin.
- Sprinkle over some crushed mini eggs and enjoy.
