A few weeks ago I posted nervously about a big interview I had coming up. Well,despite forgetting the words to ‘The Grand Old Duke of York’, I got the job! Such events call for celebration cakes and this gives me the perfect excuse to try out a naughty treat that’s been on my to-bake list for a while.
Imagine the melting gooey chocolate perfection of a Lindt Lindor truffle.Biting through the crispy outer chocolate case to the delicious smooth truffle centre. Couldn’t get much better could it? Well, try baking it into the middle of a chocolate muffin and topping it with chocolate butter cream. Oh yes.These are nothing short of divine.
I found this moment of absolute baking genius a few months ago on the wonderful foodie blog The Cooking Chook, and I’ve been waiting for an excuse to try them ever since. I’ve used my own muffin recipe,but borrowed her idea to top them with butter cream. They really are yummy. If you eat them warm from the oven the middle is still a melting puddle of chocolate. Once cooled, it’s more gooey than actually melting, but the english geek in me couldn’t resist a bit of alliteration in the name.
Lindt Melting Middle Muffins
Ingredients (Makes six)
125g Plain Flour
25g Cocoa Powder
1Tsp Baking Powder
1 Large egg
2 Tbsp Oil
100 ml milk
6 Lindor Truffles
50g icing sugar
25g cocoa powder
A few drops vanilla essence
25ml warm water
A few squares dark chocolate (optional)
– Sift the flour, baking powder and cocoa powder into a large bowl.
– In a separate jug, whisk together the milk, oil, sugar and egg.
– Pour this mixture into the dry ingredients and mix until just combined. You want your mixture to still be a little bit lumpy.
– Divide the mixture between 6 muffin cases. Pop a lindor ball into the middle of each one and press down until it’s mostly covered by the mixture.
– Cook at 160C for about 20 minutes, or until the top of the muffins begin to crack.
– While they are cooling, make your butter cream. Soften the butter with a wooden spoon, then sift in the icing sugar and cocoa powder. Add a few drops of vanilla essence then about half the water. Beat until you have quite a stiff creamy icing. Add more of the water slowly as you mix if it needs more. Pipe onto the top of the muffins. Finish them off by grating a little dark chocolate over the top.