Chocolate lovers look no further than these decadently dense and spongy morsels that will wholeheartedly satisfy any chocolate or semi sweet craving you may have. The rum flavouring adds a more indulgent rich flavour than the usual comforting sweet vanilla and the chocolate chips gives it an extra colossal chocolatey-ness with every bite.
Decadent Chocolate Muffins
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1 and 1/2 cups self raising flour
1/2 cup unsweetened cocoa powder
1 cup dark brown sugar
1 and 1/3 cups milk
2 tablespoons olive oil
1 teaspoon rum or vanilla extract or 1 tablespoon dark rum
2/3 cup semi sweet dark chocolate chips
extra chocolate chips for decorating
icing sugar for sprinkling
Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with baking paper liners or silicone baking cups. Set aside.
In a large bowl whisk the self-raising flour, cocoa powder, and brown sugar together. Add the chocolate chips and stir together.
Add the milk, olive oil and rum extract to the flour mixture and stir until well combined and smooth.
Divide the batter evenly between the 12 lined cups. Sprinkle a few chocolate chips on top of each muffin.
Bake on the centre rack in the preheated oven for 20 minutes or until a toothpick inserted into the centre comes out clean.
Once baked remove from oven and cool on a wire rack. Once completely cool sprinkle with icing sugar to decorate.
Notes: Since there are no eggs in this recipe you can easily use a milk alternative and vegan chocolate chips, if you wish.