These rich and fluHy double chocolate muHins are packed with cocoa and chocolate chunks, then topped with a swirl of vanilla frosting and a crisp chocolate flake for a nostalgic ice cream-inspired finish. A fun and indulgent bake that’s sure to delight. Recipe to be enjoyed as part of a healthy, active lifestyle.
Double Chocolate Muffins with CADBURY® Flake 99
- 40min
- Serves 12
200 g self raising flour
30 g Bournville Cocoa
2 tsp baking powder (10 g)
100 g Cadbury Flake 99
100 g dark brown sugar
2 eggs
150 ml semi skimmed milk
100 g vegetable oil
250 g icing sugar
100 g olive oil
1 tsp vanilla extract
1-2 tsp semi skimmed milk
chocolate vermicelli (optional)
1
Preheat the oven to 180 °C/160 °C fan/gas mark 4 and line a 12 hole muffin tin with paper muffin cases.
2
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.
3
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.
4
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.
5
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.
6
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.
NutritionAmount (per portion)
kJ/Kcal1621 kJ / 387.4 kcal
