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You need /45 g flour.
You need tablespoons/37.5 g sugar.
Use /7.5 g cocoa powder.
Use teaspoon/0.6 g baking soda.
Prepare tablespoon/15g oil.
You need tablespoons/ 30 g milk (use water if you want it to be vegan).
You need teaspoon/ 0.6g vanilla essence.

They don't need any additional butter or oil, the fat in heavy cream is enough. These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack. Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. These gorgeous Double Chocolate Muffins boast a sky-high domed top and a soft cake-like centre that's absolutely PACKED with chunks of chocolate.

Preheat the oven at 150°C for 10 mins. Prepare cupcake moulds by greasing them with some oil..
Sift together flour, cocoa powder and baking soda.
In a separate bowl, whisk together sugar and oil..
Add milk/water and vanilla essence. Whisk well.
Now add the dry ingredients to wet ingredients and mix with a spatula. Do NOT over mix..
Scoop out the batter using a spoon and put it in the moulds.
Bake the muffins for 150° for about 15 - 18 mins or until a toothpick inserted in it comes out clean..
Cool the muffins for 10 mins on a cooling rack. Garnish with some sprinkles..

They also freeze really well if you want to save some for later in the week. But make sure you eat one or two straight out of the oven. Super tender, moist and bursting with chocolate flavor. These double chocolate muffins are EVERYTHING! These muffins are PERFECTION - moist, tender and studded with semisweet chocolate.

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