Chocolate Custard Muffins
Chocolate Custard Muffins
Adapted from Dan Lepard's Chocolate custard muffins.
Makes 12 standard muffins.
Ingredients
- 50 g corn starch
- 3 tbsp dutch process cocoa
- 100 g brown sugar
- 225 ml water
- 75 g butter, cubed
- 125 g dark chocolate, broken into pieces
- 75 ml vegetable oil
- 2 tsp vanilla
- 2 large eggs
- 125 g raw cane sugar
- 125 g all purpose flour
- 2 1/2 tsp baking powder
- chocolate custard(see recipe below)
- additional chocolate chips or cacao nibs (optional)
directions
- Preheat oven to 350 F.
- In a medium saucepan over medium heat, whisk together cornstarch, cocoa powder, brown sugar, and water. Keep whisking until a smooth and thick custard forms. Remove from heat and mix in butter and chocolate until melted.
- Add oil, vanilla, and eggs and whisk until thoroughly combined. Add sugar and whisk again.
- Sift flour and baking powder directly into saucepan and mix until just combined.
- Scoop batter into muffin tins until they are filled halfway. Place a dollop of chocolate custard into the center of each muffin and cover up with more batter until 3/4 full.
- Sprinkle with chocolate chips or cacao nibs (optional). Bake for 25 minutes. Let cool for 5 minutes then invert onto cooling rack.
Chocolate Custard Filling
Adapted from Dan Lepard's apple, walnut and custard cake.
Makes enough custard to fill 12 standard muffins.
Ingredients
- 175 ml milk
- 1 tsp vanilla
- 50 g brown sugar
- 2 tbsp corn starch
- 1 medium egg
- 3 tbsp cocoa powder
- 1/4 c chocolate chips
directions
- In a small saucepan over medium heat, mix together milk, brown sugar, corn starch, egg, and cocoa powder. Keep whisking until a thick custard forms.
- Remove from heat and stir in chocolate chips until melted. Spread into a small/medium sized bowl and refrigerate until firm, about 30 minutes.