If you are looking for chocoholic overload then these should fit the bill. I have been making these at easter for around 10 years and they are just divine! Serve them warm with icecream or as a morning tea treat. Enjoy. Eb x
- 230g self raising flour
- 40g cocoa
- 160g brown sugar
- 250g dark chocolate in pieces
- 125g butter chopped
- 300g sour cream
- 2 eggs
- 1 tsp vanilla bean paste
- 12-24 solid easter eggs (caramel, peppermint, Turkish delight – whatever!)
Preheat oven to 160deg and place patty pans in muffin tray.
Add flour, sugar and cocoa to the bowl and mix on Speed 5 for 5 seconds. SET ASIDE
Add chocolate and butter to the bowl and melt for 2-3 minutes at 50deg Speed 2.
Add flour mix on top then add remaining ingredients. Set to Closed Lid, Interval / Dough setting and mix until it is just combined (approx. 20 seconds). Use your spatula to help combine.
Spoon into patty pans, place an easter egg on top of batter then place another spoonful on top to cover. Bake for approximately 20 minutes. Makes 24 medium muffins or 16 large.
Dust with icing sugar or cocoa/icing sugar. If you want to go completely nuts you could also make some ganache to go on top!