These muffins really are the business. They are wonderfully light and chocolaty with a crispy top. To enjoy your muffins at their best, you really should eat them the day they are baked, but these taste good several days later if you store them in an airtight container.
makes: 12 muffin-sized cakes
preparation: 25 minutes
baking: 25 minutes
cooling: 35 minutes
freeze: You can freeze the muffins before icing them
for the cupcake mixture
175g (6oz) good-quality (60% cocoa) dark dairy-free chocolate
175g (6oz) dairy-free spread
175g (6oz) caster sugar
4 large eggs, beaten
½ tsp vanilla extract
175g (6oz) wheat- and gluten-free self-raising flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
Small bar of cold dark dairy-free chocolate, for grating (optional)
for the chocolate ganache
115g (4oz) good-quality
(60% cocoa) dark dairy free chocolate
125ml (4fl oz) soya double cream
equipment
12-hole muffin tin
* Preheat the oven to 200°C/180°C fan/Gas 6. Line the tins with muffin cases.
* To make the muffins, melt the chocolate and dairy-free spread in a heatproof bowl over a small saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth and melted.
* Remove the chocolate from the heat and stir in the sugar. Leave to cool slightly.
* Beat in the eggs and vanilla extract using a large balloon whisk. Gently fold in the sifted flour, baking powder and xanthan gum using a large metal spoon.
* Divide the mixture evenly among the muffin cases. I use a level ice-cream scoop of mixture, which ensures an equal amount in each case.
* Bake for 20 to 25 minutes or until well risen and springy to the touch. Remove from the oven and leave to cool in the tins for 5 minutes, then turn out onto a metal cooling rack.
* Whilst the muffins are cooling, you can make the ganache. Melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until melted. Remove the bowl from the heat and stir the ganache until smooth. Using a hand-held electric mixer on a high speed setting, beat the ganache until it becomes paler and lighter.
* Using a round-bladed knife, spread the cooled ganache over the top of the muffins. Dust with finely grated dark chocolate if you wish.
tip: You will get a much firmer ganache if you use a really good-quality dark chocolate with a minimum of 60% cocoa content.