Intensely chocolatey muffins without milk

I don’t know whether you manage to get through IKEA buying only what you went there for. Sometimes I manage not to buy anything at all. But when I do buy things, I often get sucked into picking up some kitchen bits and bobs. That’s how these lovely silicone cupcake or muffin moulds, the first in Primitive Kitchen, ended up in my hands.

And then they ended up… on the shelf. They sat there for a good few weeks, and at last their moment came. Ninka was over for the weekend, so we got to test them. Here’s a recipe for very good (very good) chocolate muffins, made without milk, with sour cream and, basically, three kinds of chocolate. Plain milk chocolate, lightly salted milk chocolate (some strange Mexican Milka variety) and those outrageously calorific Schoko-Bons sweets.

The muffins literally take half an hour to make. They’re simple and turn out delicious. And those silicone moulds from IKEA work brilliantly. Highly recommended, and ideal for the holidays too.

One important point: there’s exactly enough mixture for 9 moulds. They aren’t big (they were among the cheap ones), but they’re perfect for dessert after dinner (Ninka and I enjoyed them for supper; actually, we wolfed them down).

At a glance:

Preparation time: 10 minutes

Baking time: 25 minutes

Baking temperature: 200 degrees Celsius

Serves: makes 8 muffins (small ones)

How many calories: absolutely loads

Ingredients for muffins with creamy chocolate:

• 5 tablespoons plain wheat flour
• 3 tablespoons cocoa drink powder (the kind for children, such as Nesquik)
• 200 ml sour cream (thick, 18% fat)
• half a bar of aerated Milka chocolate (another kind will do; this is what I had)
• half a bar of salted Milka chocolate (the one with tacos; it’s good)
• 4 Kinder Schoko-Bons sweets
• 5 tablespoons sugar
• 1 tablespoon butter
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 hen’s egg
• butterfly decorations

Recipe for chocolate muffins without milk:

In one bowl I mixed the flour, cocoa drink powder, sugar, baking powder and baking soda. In another I mixed the sour cream with the melted (warm) butter and the egg.

I mixed the contents of both bowls together very thoroughly (adding the dry ingredients to the wet ones). I added broken pieces of both chocolates and the crushed sweets. I mixed again.

I poured the batter into those silicone muffin moulds, leaving about 3 millimetres at the top, as you can see in the photos. I put them into the oven preheated to 200 degrees Celsius and baked for exactly 25 minutes.

After about 5 minutes I opened the oven and gently placed a decorative sugar butterfly (shop-bought) in the middle of each muffin. I closed the oven.

After exactly 25 minutes the delicious muffins are ready. Enjoy!