Quadruple Chocolate Muffins

• 220g dark chocolate- truffle

• 70ml cream-truffle

• 20g butter-truffle

• 280g flour

• 75g cocoa

• 2.5 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 250g caster sugar

• 3 eggs-beaten

• 300ml buttermilk

• 55g butter

• 60ml oil- canola or vegetable

• 2tsp instant coffee -optional

• 150g dark chocolate – chopped

• 60g melted milk chocolate

• 150g chocolate- for icing

• 30g butter-for icing

• 60g icing sugar-sifted-for icing

• 40ml cream, warm-for icing

• chocolate shavings
• cocoa- 10g

Step 1

 Heat the cream for the truffle, add the chocolate and butter, stir through until melted. Chill overnight. Next day roll into balls and then into icing sugar

Step 2

Beat together all the ingredients apart from the chocolate to a smooth consistency.

Add the melted chocolate and chopped chocolate to the mixture.

Spoon into cupcake wrappers filling no more two thirds.

Step 3

Bake in a preheated oven at 180°C for 12-14mins, or until the sponge springs back.

Remove onto a cooling rack.

Step 4

Over a hot water bath or bain-marie, melt chocolate and hot cream together to make the icing. Once melted stir through the butter.

Once mixed, stir through the icing sugar. Cool over a cold water bath to piping consistency.