Well I know went down the whole cup cake road the other week, but these are muffins and quicker and probably not as fussy. Of course they had to be chocolate and not just a little chocolate, but a whole bevy of white, dark and cocoa! They freeze really well and then can easily be refreshed in the steam oven the next day or even the day after. Otherwise you could gently reheat them in the normal oven at around 100 degrees. They split a little on the top, but all the more room for a dollop of clotted cream I say and of course all the chocolate is molten in the middle! Lovely on a cold night for the quickest dessert ever. Enjoy!
NEED:
1/4 cup flavorless oil
2 cups SR flour
1/2 cup good quality cocoa
3/4 cup caster sugar
1 egg lightly beaten
1&1/3 cup milk (or buttermilk)
generous dash of vanilla essence
1/2 cup each of white and dark choc melts chopped
Wilton Easy Flex Silicone Baking Cups 12 Count
DO:
Combine all ingredients in large bowl.
Spoon mix into prepared cases. (spray with oil)
Process in steam oven for 35 minutes.
Can be reheated in steam oven.
Freeze well and then defrost, reheat in steam oven!