Chocolate delight muffins

Serves 12

Ingredients
2 eggs
200g caster sugar
130g plain flour
50g cocoa powder
1 tsp baking powder
pinch of salt
160ml milk
1/4 tsp vanilla extract
160g unsalted butter, melted
120g chocolate (can be roughly chopped chocolate, or I used a mixture of white, milk and dark chocolate chips)
50g dark chocolate to top

Instructions

1. Preheat the oven to 170c
2. Mix the eggs and sugar in a freestanding mixer with a paddle attachment and beat until pale and well-mixed.
3. In a separate bowl, sift the flour, cocoa powder, baking powder and salt, and stir to mix. In a third bowl, combine the milk and vanilla extract.
4. Gradually beat these 2 mixtures into the egg mixture alternately, small amounts at a time, and beat until well combined.
5. Stir in the melted butter until well combined, then stir in the chocolate chips or chunks.
6. Spoon in to muffin cases until 2/3 full, and bake in the oven for 25-30 minutes (the sponge should bounce back when touched). Leave to cool in the tray before transferring to a wire cooling rack.
7. Once cooled completely, melt the dark chocolate over a pan of water and spoon over the top.

Adapted from The Hummingbird Bakery Cookbook

I love the hardened chocolate on the top of these as it adds a little crunch before the soft sponge. I also topped these with some honeycomb crumbles for an extra treat!