Cheeky Chocolate Molten Muffins

One thing I miss about being Gluten Free is GÜ molten chocolate pots. I used to love them as a special treat. These Cheeky Chocolate Molten Muffins are a slightly different take but are seriously chocolatey and incredibly moreish…

I originally tried this with just the muffin mix, and added some peanut butter to the middle, which didn't really work – I was left wanting something chocolateier. So I researched how to make muffins with a molten centre, and here’s my way of creating perfection: 

Ingredients: 

Muffins: 

1x pack of Provena Chocolate muffin mix

3 eggs 

100g of dark chocolate (melted) 

150 ml melted butter 

50 ml double cream 

Molten centre: 

150ml double cream

100 g dark chocolate 

100 g milk chocolate 

Method: 

Preheat the oven to 190 degrees (170 for fan assisted) 

In a large bowl add the 1x 400g pack of provena chocolate muffin mix and pour in the 150ml of melted butter. Mix until you get a thick paste consistency. 

Whisk together the eggs and then add to the mixture

On the hob, boil water in a saucepan to create a Bain Marie and place a bowl on the top enduring it doesn’t touch the water. In the bowl melt the 100 g of dark chocolate and add the 50ml of double cream.  

Add the chocolate to the muffin mix and stir until combined. 

Line 12 muffin cases into a muffin tray and fill to just over half way with the mixture. These muffins rise quite a bit so it’s best not to over fill. 

Cook in the oven for 16-18 minutes, checking at the 16 minute mark that they are cooked through by piecing with a skewer. 

Leave to cool on a cooling rack for 5 minutes. 

While the muffins are cooling re-heat the Bain Marie you made earlier and melt together the 100g of dark chocolate, 100g of milk chocolate and 150ml of cream. Stir until melted and combined. You don’t want the mixture to boil. 

Leave the chocolate to cool for a few minutes. 

With an apple de-corer press down into the cooled, but warm muffins. This will cut out a perfect circle in the muffin. Repeat for all muffins. 

Transfer the cooled chocolate into a piping bag, and pipe the ganache into the middle of the muffins, placing the tops back on and pressing down. Leave to cool for a further 10 minutes and they will be perfect to eat. 

You can store these in the fridge, and re-heat for around 7-10 seconds in the microwave to get the molten middles back. 

Happy Baking gluten free'ers! 

:) x