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White Chocolate Mud Muffins

by Charlotte Jain (follow)
Debut YA novel - Champions: at fire's end - OUT NOW! Available at: charlottejain.blogspot.com.au/search/label/Store
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White choc mud muffin are the perfect lunch box mega treat! Soft and moist, while being light and fluffy, these muffins are gorgeously fudgy and would make a fantastic addition to any party table or snack box.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 10 servings


To make the white chocolate mud muffins:
50g of white chocolate
30g of butter
2 eggs
1/4 of a cup of caster sugar
1/4 of a cup of plain flour

To make the dark chocolate frosting:
50g of dark chocolate
1 tablespoon of thickened cream

Preheat the oven to 180 degrees Celsius. Prepare a cupcake baking tin by lightly greasing each cupcake space or spraying with canola cooking spray.

Separate the eggs. Place the egg yolks in one mixing bowl, and the egg whites in a second, separate mixing bowl. We will mix contents in both mixing bowls later on.

In the mixing bowl containing egg yolks, pour in the sugar and beat with an electric mixer until well combined. Beat until the mixture becomes thick and pale coloured.

Fold the flour into the egg yolk mixture.

Either in a heatproof bowl over simmering water on a pan on the stove top or in a microwave safe bowl in the microwave, melt the white chocolate.

Add the melted white chocolate to the egg yolk mixture and stir to combine.

Set the egg yolk mixture aside.

Take the mixing bowl containing egg whites and beat with an electric mixer until stiff peaks form.

Transfer the egg whites into the chocolate and egg yolk mixture and fold the egg whites in.

Spoon mixture into the prepared cupcake baking tray, either with cupcake cases or without.

Bake for 10 minutes, then allow the cupcake tin to cool on a wire rack.

To make the dark chocolate frosting:

Melt the dark chocolate and add the cream. Stir to combine until the mixture is smooth.

Set the mixture aside to allow it to cool slightly and thicken.

Once thickened to the point that the chocolate will not run straight off the tops of each cupcake, spread the frosting over each muffin and allow it to set.

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