Ingredients:
50g Chocolate buttons (or milk chocolate)
250g Plain flour
2 tsp baking powder
2 tsp cocoa powder
2 tsp vanilla extract
1/2 tsp salt
1 large egg
100g Chocolate buttons (or milk chocolate)
175g Caster sugar
250ml Buttermilk
90ml Sunflower oil
Extras:
Chocolate buttons for decoration
Method:
Step 1: Preheat the oven to 180˚C, and prepare your muffin tin with muffin liners, Next combine the flour, salt, baking powder, bicarbonate of soda and the cocoa powder into a large bowl and mix lightly with a fork to combine the ingredients, stir in some extra chocolate chips if you wish and set aside.
Step 2: Melt the 50g chocolate orange buttons in a heatproof bowl set over a pan that is simmering. Allow the chocolate to melt, once melted remove from the heat and set aside. This needs to cool down before adding it to your wet ingredients.
Step 3: Next in a large jug or bowl, pour in the sugar, buttermilk, oil, vanilla extract and 1 large egg whisk together until fully combined.
Step 4: Stir in the melted chocolate you prepared earlier and again whisk lightly to combine. Pour this mixture into your dry ingredients you prepared earlier and lightly stir, try not to beat all the lumps out the batter is better with some lumps.
Step 5: Spoon the batter into the muffin liners, half way up and here you can add more chocolate chips on top if you wish. Bake for 20-25 minutes or until well risen.
Tips: I melted some chocolate buttons and added the melted chocolate on top of the cooled muffins and then finished it with a full chocolate button for decoration and extra chocolatey goodness!
They will stay fresh for 2-3 days once in an airtight container in room temperature.
