Brownie chocolate muffins topped with vanilla mascarpone cream. These chocolate muffins are perfect for when you want chocolate brownies but don't want the hassle of cutting up a huge crumbly slab of the stuff. Theres no worry over burnt edges and you can even add a bit of cream frosting.
1teaspoonvanilla bean pasteor seeds of 1 vanilla pod
Icing sugar to taste
To make the chocolate brownie muffins
Pre heat the oven to 180 degrees C
Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. Microwave in 30 second bursts, stirring in between until fully melted.NOTE: with the butter mixed in it won’t take long for this to fully melt - so make sure you keep an eye on it and don’t over heat.
Place melted chocolate to one side to cool slightly
In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
Next pour the melted chocolate into the sabayon and stir in well.
Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
Add the white chocolate chips and stir in well to distribute evenly.
Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be ¾ full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
Place muffins into the pre heated oven and cook for 25 minutes.TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
Remove from the oven and allow to completely cool.NOTE: Brownies will firm up as they cool - so don’t worry if they seem a bit ‘wobbly’ when you pull them out of the oven.
To make the mascarpone cream topping
Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.
Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies.NOTE: if brownies aren’t completely cool the cream will melt and run off the muffins.
Dust with cocoa powder and serve.
How do you make gooey chocolate muffins?
To make your muffins slightly gooey in the middle, bake for just 20 minutes instead of the 25 minutes suggested in the recipe. The muffins will look under cooked at this point but they will set as they cool, leaving the middle slightly gooey.
Can you freeze chocolate brownie muffins?
Once baked allow the brownie muffins to cool completely then wrap in cling film or place in a container with a lid. Freeze for up to 3 months. When ready to eat, remove from the freezer and allow to defrost on the side over night.
Can you make these chocolate muffins in advance?
Yes these chocolate muffins can be made up to 5 days in advance. Once made, allow to completely cool then store in an air tight container.TIP: Make sure the brownies are fully cooled before removing from the muffin cases. If the muffins are still warm the brownie will stick to the case and break up as you try to remove it.