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Tuesday 18 August 2026 12:01:47 GMT
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Clean up on aisle 2😏 Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Triple Chocolate Muffins Chocolate Ganache • 150g milk chocolate • 60g double cream • 20g unsalted butter • Pinch of salt • 1 tsp vanilla extract Muffins • 320g plain flour • 80g cocoa powder • 2 tsp baking powder • 1½ tsp bicarbonate of soda • 1 tsp salt • 220g light brown sugar • 80g caster sugar • 3 large eggs • 200g sour cream • 200ml buttermilk • 120ml vegetable oil • 1 tsp instant espresso powder • 100g dark chocolate chips, plus extra for topping • 120g milk chocolate chips • 80g white chocolate chips Method 1. Make the ganache by pouring hot cream over the chocolate. Leave for 1 minute, then stir in the butter, salt and vanilla. Chill until thick enough to pipe. 2. Preheat oven to 220°C fan and line a 12-hole muffin tin with tulip cases. 3. Mix the dry ingredients together. Mix the wet ingredients together, then combine with the dry ingredients. Fold through the chocolate chips. 4. Fill each case almost to the top, Top with extra chocolate chips. 5. Rest for 20 minutes, then chill for 30–45 minutes. 6. Bake at 220°C fan for 8 minutes, then reduce to 175°C fan and bake for 15–18 minutes. 7. Leave to cool before piping in some ganache
Clean up on aisle 2😏 Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 Triple Chocolate Muffins Chocolate Ganache • 150g milk chocolate • 60g double cream • 20g unsalted butter • Pinch of salt • 1 tsp vanilla extract Muffins • 320g plain flour • 80g cocoa powder • 2 tsp baking powder • 1½ tsp bicarbonate of soda • 1 tsp salt • 220g light brown sugar • 80g caster sugar • 3 large eggs • 200g sour cream • 200ml buttermilk • 120ml vegetable oil • 1 tsp instant espresso powder • 100g dark chocolate chips, plus extra for topping • 120g milk chocolate chips • 80g white chocolate chips Method 1. Make the ganache by pouring hot cream over the chocolate. Leave for 1 minute, then stir in the butter, salt and vanilla. Chill until thick enough to pipe. 2. Preheat oven to 220°C fan and line a 12-hole muffin tin with tulip cases. 3. Mix the dry ingredients together. Mix the wet ingredients together, then combine with the dry ingredients. Fold through the chocolate chips. 4. Fill each case almost to the top, Top with extra chocolate chips. 5. Rest for 20 minutes, then chill for 30–45 minutes. 6. Bake at 220°C fan for 8 minutes, then reduce to 175°C fan and bake for 15–18 minutes. 7. Leave to cool before piping in some ganache
#ghanatrends #humblesoul #shantel #djslim
#ghanatrends #humblesoul #shantel #djslim

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