What inspired me?
I love everything that has to do with chocolate and have tried many chocolate muffin recipes. The following one is my personal favourite recipe.
Equipment
- Muffin Cups or Muffin tray
- Bowls
- Piping Tube
- Whisk or hand mixe
Ingredients
For the muffins
- 225 grams flour
- 25 grams cocoa powder
- 200 grams sugar
- 12 grams baking powder
- 2 packs vanilla sugar
- 80 grams sunflower oil
- 225 grams soy yoghurt
For the Icing
- 200 grams powdered sugar
- 2-3 tablespoon water
Instructions
Preparing the Muffins:
- Mix the dry ingredients in a mixing bowl
- Add oil and soy yoghurt and mix to form a lump-free dough
- Fill the dough into 12 muffin cups or a muffin tray
- Bake in a preheated oven at 180 °C (top-bottom heat) for 25 minutes.
- To decorate let it get cold
Preparing the Icing:
- Slowly mix powdered sugar with water until a thick glaze is formed
- Pour into a piping tube and put it in the refrigerator for 30 minutes
Decorating:
- Using the piping bag, slowly draw 8 evenly spaced lines over the cold muffins
- Then draw circles around the lines to create the spider pattern
Notes
Tips: I use yoghurt instead of milk, so the muffins are juicier. Store in a cool place so that the glaze does not melt.