I don’t make muffins that often but I sure do buy those cute little paper models waaay too many times. And when my storage box gets too full of them it’s time to make some. Cupcakes or muffins, they’re both great but as I’m not the biggest fan of different creamy fillings I usually opt for muffins. And there is one thing that is pretty much a must for them – chocolate. Sometimes I just put little pieces inside but with these ones I went full-on chocolate – chocolate base with chocolate pieces inside and some chocolate ganache to top it all. Don’t need to add that they are pretty chocolaty, right? 😉
- 150 g spelt flour
- 75 g ground roasted hazelnuts
- 1 tsp rising powder
- Pinch of salt
- 100 g chopped dark chocolate
- 125 g butter (room temperature)
- 100 g molasses, brown or your prefered type of sugar
- 1 tbsp honey
- 2 eggs
- 130 g greek yoghurt
- Frozen raspberries
- Dark chocolate chunks
- 100 g dark chocolate
- 100 ml heavy cream
- Chopped roasted hazelnuts
- Melt the chocolate using a water bath and set aside.
- Mix together flour, hazelnuts, salt and baking powder.
- With an electric mixer mix together butter, sugar and honey. Gradually add the eggs and melted chocolate.
- Set the mixer to low-speed and in turn add a bit off flour mixture and greek yoghurt, spoon by spoon.
- When it is all well incorporated start filling paper cups with this mixture. First add a nice big spoon of it into each model, put two frozen raspberries and some chocolate pieces on each and cover with enough mixture to fill 2/3 of the cups.
- Bake for 20 minutes on 180°C.
- For the ganache cut the chocolate in the smallest pieces possible. Bring heavy cream to a boil and pour over the chocolate. Slowly stir so the chocolate is nicely melted and you get a nice shiny ganache.
- Put a generous amount on each of the chilled cupcakes and cover with chopped hazelnuts.