Its chocolate week and semi-finals! Only two weeks of gluten free baking to go! I went for something small and individual rather than yet another large bake this week. And muffins are always fun!
The ingredients list in this recipe was not in the same order in which they were used which caused a bit of confusion when starting. So after a bit of looking back and forth at the book for a while, I began by melting the butter in the old fashioned way whilst weighing out the sugar - I used a mix of light muscovado and soft light brown sugar due to the first running out. The melted butter was beaten into the sugar and the eggs and crème fraîche (in place of soured cream), ((I think its pretty similar...)), were beaten in next.
I decided to melt the bulk of the chocolate to try and keep peak moisture in the bake, and this too was done the old fashioned way. Boy, I miss having a microwave!
The flour, cocoa powder, baking powder, bicarbonate of soda (yes, lots of raising agent..), and white and dark chocolate chips were weighed out and mixed together.
In went the melted chocolate first, followed by the dry ingredients. I was worried the batter was a bit dry already so I added a bit more crème fraîche to keep it wet. This was beaten just for a short time until it was stiff but not overworked.
This was spooned generously into the cupcake cases and popped into the oven for 15 minutes. There was even some mixture left over which I'm still debating just eating rather than baking some extra muffins later...
I tried one warm and they were delicious. I think I might eat the rest slightly warmed as this seems to keep them moist in the middle and very tasty.
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