Double Chocolate Muffins with Cadbury Flake 99
- 40M
- Serves 12
200g self raising flour
30g Bournville Cocoa
2tsp baking powder (10 g)
100g Cadbury Flake 99
100g dark brown sugar
2 eggs
150ml semi skimmed milk
100g vegetable oil
250g icing sugar
100g olive oil
1tsp vanilla extract
1-2 tsp semi skimmed milk
chocolate vermicelli (optional)
Preheat the oven to 180 °C/160 °C fan/gas mark 4 and line a 12 hole muffin tin with paper muffin cases.
Sift the flour, cocoa and baking powder into a bowl. Very roughly chop the Cadbury Flakes into chunks and add to the flour with the sugar.
Mix together the eggs, milk and vegetable oil and pour on to the dry ingredients. Stir until mixed and a firm batter has formed. Divide the mixture equally between the muffin cases. Immediately bake for 20-25 minutes or until well risen and just cooked in the middle. Leave to cool.
Meanwhile make the frosting. Sift the icing sugar into a bowl and add the softened butter. Beat well until thoroughly mixed. Stir in the vanilla extract and enough milk to give a firm but pipeable frosting.
Place in a large piping bag, fitted with a star nozzle and pipe swirls of frosting over each of the muffins, to resemble soft ice cream.
Cut each of the Cadbury Flake 99 bars into two pieces and then each of those pieces in half, lengthwise. Decorate each muffin with a piece of Flake and if liked a sprinkling of chocolate vermicelli.
