This recipe is hands down the best chocolate muffin recipe I have ever attempted. If the thought of adding the chilli flakes is anathema to you then just omit them and fall in love with the original recipe, I don't mind!
I should point out that the Mexican chilli flakes used here have a delightfully mellow heat to them, they are not going to overpower the custard, instead they infuse a fruity warmth that works brilliantly alongside the chocolate. The Ancho have a hint of plum and raisin to them whilst the Guajillo have fruity, berry like overtones. Neither the Ancho or Guajillo are as hot as you'd think, they are just warm on most palates so don't be afraid and use more if necessary for your taste. You could always try our Chile de Arbol for a hotter kick.
Makes 12 muffins
100g dark soft brown sugar
75g unsalted butter, cubed
75ml sunflower oil
2 large eggs
125g plain flour
3 level tbsp cocoa
225ml cold water
125g dark chocolate, broken small
2 tsp vanilla extract
125g caster sugar
2½ tsp baking powder
Heaped teaspoon of Guajillo or Ancho chilli flakes
Pre-heat the oven to 180C/350F/gas mark 4.
First make the custard: put the cornflour, cocoa, brown sugar and water into a saucepan and whisk together over a medium heat until boiling, very thick and smooth. Remove from the heat, beat in the butter and chocolate until melted and absorbed, then add the oil, vanilla and one of the eggs, and beat again until combined. Add the remaining egg, chilli flakes and the caster sugar, and beat again until smooth and thick.
Measure the flour and baking powder into a bowl, stir together, then sift directly on to the custard and beat through until combined. Spoon into a dozen paper muffin cases sitting in the pockets of a muffin tray; bake for 25 minutes.
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