Makes 12 Muffins
INGREDIENTS
1/2 cup butter, melted and cooled
2 egg
1 cup buttermilk
1 cup raw cane sugar
2 tsp #vanilla bean paste
1 3/4 cups all-purpose-flour
2/3 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cups dark chocolate chips
For topping
1/2 cup dark chocolate chopped
1/2 cup white chocolate chopped
2 piping bags
A toothpick or knife.
DIRECTIONS
Preheat the oven to 350ºF (180ºC). Position rack in the middle of the oven. Put the paper liners in the muffin pan.
In a large bowl sift the flour, cocoa powder, baking powder, baking soda and salt. Add the sugar and whisk all the ingredients until combined. Add chocolate chips. Set aside
In a small bowl whisk the eggs, the butter, the buttermilk and vanilla until well combined.
Pour wet ingredients into solid ingredients, stir with a rubber spatula, until everything is incorporated.
Use a medium size scoop spoon to put the dough into the muffin pan, the muffin cup will be full. Place the pan in the middle of the oven and bake for about 18-20 minutes or until a toothpick insert in the muffins comes out clean. Let cool on a wire rack before topping.
For the topping Meanwhile the muffins are baking prepare the chocolate toppings. Break the dark and white chocolate into separate bowls and melt in the microwave on medium heat. Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other. Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small toothpick, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with five more muffins. On the remaining six, spread over the white chocolate and decorate with the dark chocolate
Enjoy!