Return to listing

Chocolate Drop Mini Muffins with Red Noses

Tiny little chocolate bites - soft, light, with melted chocolate swirled on the top, on which to fix a whole cherry. Once you've mastered the very easy art of making these, you simply have to make at least 100 - if not more.

 
 
 Chocolate Drop Mini Muffins with Red Noses

 

Ingredients
 5 oz (150 g) plain flour
 2 level tablespoons cocoa powder
 1 level dessertspoon baking powder
 1/4 teaspoon salt
 1 large egg, lightly beaten
 11/2 oz (40g) golden caster sugar
 4 fl oz (120 ml) milk
 2 oz (50 g) butter, melted and cooled slightly
 2 oz (50 g) plain chocolate drops
For the topping:
 23/4 oz (65 g) plain chocolate drops
 24 red glace cherries
 icing sugar, sifted
 Pre-heat the oven to gas mark 6, 400°F (200°C).
Conversions
Need help with conversions?
Equipment
You will also need 2 x 12 - hole mini-muffin tins, well greased

This recipe first appeared in Delia's Red Nose Collection.

Method

Start off by sifting the flour, cocoa powder, baking powder and salt into a large bowl.

Then in a separate bowl mix together the egg, sugar, milk and melted butter. Now return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won't be much mixing going on).

What you need now is to take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't be tempted to beat or stir, and don't be alarmed by the rather unattractive, uneven appearance of the mixture: this, in fact, is what will ensure that the muffins stay light. Now fold the chocolate drops into the mixture - again with a minimum of stirring; just a quick folding in.

Divide the mixture between the muffin cups, about 1 heaped teaspoon in each, and bake on a high shelf in the preheated oven for 10 minutes, until well risen. Then remove the muffins from the oven and cool in the tins for 5 minutes before transferring them to a cooling tray.

While they're cooling, place the remaining chocolate drops into a small bowl. Then place this into a saucepan of barely simmering water without allowing the bowl to touch the water, and allow the chocolate to melt. Then, when the muffins are cool enough to handle, spoon a little melted chocolate on to each one, then place it back on the cooling tray and fix a cherry on top.

If you like, before serving you can give them a dusting of sifted icing sugar.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Chicken Basque
22 Oct 2014 12:54
Coffee Break Salt and pepper mills
21 Oct 2014 20:39
Food and travel probably not
20 Oct 2014 17:18
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Cheese and Onion Pie
21 Oct 2014 14:36
Books Video
21 Oct 2014 19:59
Equipment For Boy Wonder
21 Oct 2014 15:41
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com