Ingredients for Chocolate Cake

 3/4 cup butter

 3 eggs
 2 cups all-purpose flour
 3/4 cup unsweetened cocoa powder
 1 teaspoon baking soda
 3/4 teaspoon baking powder
 1/2 teaspoon salt
 2 cups sugar
 2 teaspoons vanilla
 1-1/2 cups milk
 1 recipe for frosting (see below)
 Chopped chocolate sandwich cookies or chocolate candy (optional)

Dark Cocoa Buttermilk Cake with Cocoa Mascarpone Frosting

Step 1: Prep
Let butter and eggs stand at room temperature for 30 minutes. Lightly grease bottoms of two
9x1-1/2 inch round cake pans. Line pans with waxed paper. Grease and flour the bottoms and
sides of pans. The same can be done with one 13x9x2-inch pan. Set pan(s) aside.

Baking Dish vs. Baking Pan: Which One Is Best for Your Recipe?

Step 2: Mix Dry Ingredients

In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt;
set aside.

Step 3: Make Batter

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with electric mixer for 30
seconds. Gradually add sugar while beating and scraping sides of bowl until well combined.
Beat for 2 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla.
Alternately add flour mixture and milk to butter mixture until combined. Beat on medium to
high speed for 20 more seconds.

Step 4: Bake
Spread batter evenly into prepared pan(s). Bake in preheated oven for 30 to 35 minutes for 9-
inch pans, 35 to 40 minutes for 13-inch pans, or until a wooden toothpick inserted comes out
clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans, peel off
waxed paper, and cool thoroughly. Frost (recipe below), and sprinkle with chopped cookies or
candy if desired. This moist chocolate cake recipe makes 12 to 16 servings.

Chocolate Cake Frosting

Creamy White Frosting

In a large mixing bowl, beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon
almond extract with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups
powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in an additional 2 cups
powdered sugar and 1 to 2 tablespoons milk to reach spreading consistency. Recipe frosts tops
and sides of two 8- or 9-inch layers; makes 3 cups.

Chocolate Sour Cream Frosting

In a large saucepan, melt one 12-ounce package (2 cups) semisweet chocolate pieces and 1/2
cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in one 8-ounce carton
sour cream. Gradually add 4-1/2 cups powdered sugar, beating with an electric mixer until
smooth. Recipe frosts tops and sides of two 8- or 9-inch cake layers; makes 4 cups. Cover and
store frosted cake in refrigerator.
MINI BLUEBERRY MUFFINS
These easy mini blueberry muffins are perfectly fluffy, tender, and delicious. With fresh
blueberry flavor in every bite, this moist muffin recipe makes the perfect portable breakfast or
anytime treat.

You can use either fresh blueberries or frozen blueberries for this mini muffin recipe,
but fresh will hold their shape better. This is because frozen blueberries contain more moisture
and act differently when baked. Frozen blueberries can make for extra runny and purple-dyed
batters. Be sure to read my expert tips for help avoiding these issues.

🌟 WHY THIS IS THE BEST RECIPE

1. Simple recipe - These easy mini muffins are made from only a few easy-to-find ingredients, and a
full batch takes less than 15 minutes to bake. Other mini blueberry muffin recipes use a lot more
ingredients, including sour cream, brown sugar, and greek yogurt. My simplified recipe is for
everyone, regardless of your baking skill level, and it's so straightforward that you'll keep coming
back to make it again and again.

2. Delicious - This is the best mini blueberry muffins recipe. They're kid-friendly and incredibly tasty.
Their enticing smell will fill your kitchen, and their irresistible flavor will treat your tastebuds.
Perfect for toddlers, kids, and your adult family members as well!

3. Great for meal prep - You can make these muffins ahead of time and heat them up on a busy
morning when you're rushing out of the house. You'll be grateful for an easy breakfast that's
ready for you whenever you need it.

4. Customizable- The traditional blueberry flavor is amazing, but if you're looking to switch things
up, this recipe makes it easy! For example, you can swap in mini chocolate chips for a delicious
batch of mini chocolate chip muffins. Or, swap blueberries for raspberries! Feel free to
experiment!Granulated sugar: I use white granulated sugar to sweeten the batter. Check out
my sugar guide to learn how to use different types of sugar in baking.

1. Butter: Be sure to use unsalted butter to control the amount of salt in this recipe. Also, make sure
your butter has reached room temperature before you cream it. Do not use melted butter.

2. Egg: This recipe uses just one egg, but it should be mixed in at room temperature to help the
ingredients emulsify. If pressed for time, feel free to set the egg in a bowl of warm water for 5
minutes to bring it to room temperature.
 3. All purpose flour: I use all-purpose flour in this recipe for mini blueberry muffins. This common
flour is also known as plain flour and gives these mini muffins the bulk of their structure. To learn
more about different types of flour and baking, read my flour guide. For more information on the
different flour storage solutions and equipment, read my how to store flour guide.

4. Baking powder: This helps give the mini blueberry muffins their rise. If you don't have baking
powder on hand, check out my guide for baking powder substitutes.

5. Salt: A little bit of salt enhances the flavor and balances the sweetness of this mini blueberry
muffin recipe.

6. Whole milk: High fat content milk helps give the muffins a superior taste and texture. Make sure
the milk is at room temperature for the batter to emulsify properly.

7. White Vinegar and Baking Soda: This secret ingredient pairing is what I use to create perfectly
moist muffins. Just ½ teaspoon baking soda mixed with ½ teaspoon vinegar will do the trick.

8 . Blueberries: Fresh, juicy blueberries are preferred, but frozen can also work.
1. HOW TO MAKE MINI BLUEBERRY MUFFINS
These moist mini blueberry muffins are so easy to mix, bake, and store. Be sure not to skip any
steps, especially the vinegar and baking soda mixture that makes these muffins extra fluffy.

1. Grease your mini muffin pan with butter and preheat your oven to 175C / 347F (no fan). You can
also use paper mini muffin cups.

2. In a large bowl, use an electric hand mixer to cream together the butter and sugar until pale and
fluffy. Then, mix in the egg.

3. Sift together the flour, baking powder, and salt to remove any lumps, then fold this dry mixture
into the wet mixture, alternating with the milk and finishing with the dry ingredients. Use
a rubber spatula at this point, not a mixer.

4. In a small bowl, mix together the vinegar with baking soda. Quickly fold this bubbly mixture into
the muffin batter, then fold in half of the blueberries.

5. Pipe or spoon the blueberry muffin batter to fill the cavities of your mini muffin pan. Then, evenly
place the remaining blueberries on top of the mini muffins.

6. Bake the blueberry mini muffins for about 13 minutes or until slightly golden brown.

7. Serve the muffins fresh or store them at room temperature for 2-3 days in an air-tight container.
Ingredients
 ▢100 g (½ cups) Granulated sugar
 ▢113 g (1 stick) Unsalted butter room temperature
 ▢1 Egg
 ▢1 teaspoon Vanilla extract
 ▢150 g (1¼ cups) All purpose flour
 ▢½ teaspoon Baking powder
 ▢½ teaspoon Salt
 ▢150 g (⅔ cups) Whole milk room temperature
 ▢½ teaspoon Baking soda
 ▢½ teaspoon White vinegar
 ▢130 g (¾ cups) Blueberries fresh works best
US customary cup measurement is an indicative figure only. Measure the ingredients with
a digital scale by weight (gram). Baking is art but also science which requires precision
and accuracy.

Instructions
1. Prepare your mini muffin tin and grease with butter throughout. Pre-heat
oven to 175C / 347F (no fan)
2. In a large bowl, cream room temperature butter with sugar with an Electric
hand mixer then mix in the egg and vanilla extract
3. Sift dry ingredients together (flour, baking powder, salt) then fold in using a
rubber spatula alternating with the room temperature milk, finishing with the
dry ingredients.
4. In a small bowl, mix vinegar with baking soda. It will be super bubbly, fold
into the muffin batter quickly then fold in half of the blueberries.
5. Pipe or spoon and muffin batter into the cavities of your muffin tin then
place the other half of the blueberries on top of the batter equally between
the cavities.
6. Bake the mini blueberry muffins for about 13 minutes
7. Serve the muffins fresh or store them at room temperature for 2-3 days in
air-tight container

Notes
INGREDIENT NOTES

1. All ingredients must be at room temperature to properly emulsify: eggs,

butter, milk.
 2. You might be able to make more or less mini muffins with this recipe,
depending on the size of your mini muffin tin cavities. Mine has 24

TECHNIQUE NOTES
1. Digital scale is required for a consistent, happy baking experience:)

2. Do not overwork the muffin batter, after the wet ingredients are whipped up,
switch to a rubber spatula to incorporate the dry ingredients

3. Always pre-heat your oven and consider using a digital oven thermometer
for the best results

4. Make sure to properly grease your mini muffin tin with butter so the muffins
can easily pop out after baking

5. Baking this muffin takes 13 minutes in my oven however focus on the

texture, not the time. Apply the toothpick check (it should come out clean)
to avoid muffin underbaked, however do not over bake them as that would
result in a dry texture

✨ FLAVOR VARIATIONS AND

SUBSTITUTIONS

There are so many ways to customize and enhance these mini muffins with blueberries! Here are
some ideas to get you started.

1. Spices - A pinch of pumpkin pie spice, ginger, or nutmeg helps warm up this batter to give it a
special flair during the holiday season. You can also add aromatic flavor with a splash of vanilla
extract or a dash of lemon zest.

2. Purees - To make banana blueberry mini muffins, try adding banana puree to the batter as I do in
my Banana Mini Muffins recipe.
 3. Glaze - Glaze goes great on muffins. It helps keep them extra moist and adds complementary
flavor. Try this delicious blueberry glaze from my Blueberry Donuts to really double down on the
flavor.

4. Streusel - Top the muffins with my delicious streusel crumb topping before baking for extra
crunch and flavor. You can't beat mini blueberry muffins with crumb topping!

5. Egg Replacements - This recipe only uses one egg, but you can make these muffins egg-free by
utilizing my guide on egg substitutions.

6. Butter Replacements - If necessary, you can swap out the butter in this recipe with one of the
simple suggestions from my butter substitute guide.

7. Flour Replacements - If you would like to make gluten-free or whole wheat muffins, check out
my flour guide for suggestions on how to use different types of flour.

🎓 EXPERT TIPS

1. Make sure all ingredients are at room temperature before you start working with them. This is a necessary step to
ensure easy and thorough emulsification.

2. Measure your flour accurately using a digital scale. It's easy to measure incorrectly using measuring cups, and too much
flour will give you dense and dry muffins.

3. If using frozen blueberries, be sure to rinse the berries in cold water several times and dry them on paper towels to
keep them from bleeding into your entire batter and coloring it purple.

4. Mini muffin baking time depends largely on their size. Even mini muffin cups can vary in size from pan to
pan, so it's important to consider visual cues like the browning on top. Another helpful measure of how long
to cook mini muffins is if you stick a toothpick in the middle of one and it comes out clean with a few
crumbs, the muffins are ready to come out.

5. Be careful not to overwork the batter for these easy blueberry muffins. Overmixing can lead to very dense
mini blueberry muffins instead of the tender, fluffy texture you're looking for.

WORLD´S BEST CHOCOLATE CAKE; HELEN GOH´S CHOCOLATE CAKE

FOR THE CHOCOLATE CAKE

 Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat
content butter in all my recipes. It's one of those rare occasions when the butter does not need to be at room
temperature since it will be melted with the chocolate

 Chocolate: The chocolate cake will be as delicious as the quality of the chocolate you are using. Please
please please use high cocoa content chocolate which you would anyway enjoy eating on its own and avoid
 using "baking chocolate". I suggest using dark chocolate or at least semi-sweet chocolate, the one I am using
is Callebaut Dark Chocolate (callets)

 Coffee: If you are not using coffee in your chocolate desserts, you are missing out and I think you should
seriously consider trying it. Believe me, the cake won't taste like coffee at all however it enhances the taste of
chocolate. I recommend brewing a strong espresso type of coffee and using it straight away fresh.

 Granulated Sugar: Standard, all purpose granulated or white sugar is perfectly fine in this, nothing fancy. If
you want to learn about the different types of sugar and how to use them in baking, please read my article
in here

 Egg: Room temperature always

 Vanilla extract: Avoid using artificial vanilla, there are several great brands out there, I use Nielsen
massey which I love and really recommend

 Flour: All-purpose flour or pastry flour makes the best cakes. They are so-called “soft flour” which is low in
protein resulting in a delicate, tender texture. In the recipe, I gave instructions for self-raising flour and also
pastry flour+baking powder combinations. Make sure you sift the flour to avoid lumps. If you want to be a
Pro when it comes to deciding what type of flour to use in your baking, please read my Flour guide .

 Baking powder: Has two functions: increase the volume and lighten the texture. Since self-raising flour
already contains baking powder, you will only need baking powder if using pastry / AP flour

 Unsweetened Cocoa Powder: Generally always use unsweetened, 100% cocoa powder in baking. I use
dutch-process cocoa powder, it has a lovely dark color and is lower in acidity. Make sure to sift the cocoa
powder to avoid lumps

 Salt: An essential ingredient in most dessert recipes. It balances flavor and enhances other ingredients,
especially in the chocolate cake it is an absolute must

 FOR THE CHOCOLATE GANACHE FROSTING

 Chocolate: Same as above. For the frosting, it is even more important to use good quality semi-sweet
chocolate which you really enjoy on its own like Callebaut Dark Chocolate (callets)

 Heavy cream: Traditional chocolate ganache is made with 2 ingredients only: chocolate and heavy cream.
Heavy cream is also known as whipping cream has a fat content between 36% and 40%. When you make the
ganache make sure to heat the cream up exactly just until simmering. If not warm enough, it won't properly
emulsify with the chocolate, if too hot, it can burn the chocolate

 Golden syrup: From a taste point of view it does not add much but it keeps the frosting shiny

 Unsalted Butter: Just a tiny bit amount, similarly to golden syrup, keeps the ganache glossy plus it also adds
a bit of creaminess. Use it on room temp

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the
bottom of this post
 7 EXPERT BAKING TIPS TO MAKE HELEN´S TAKE HOME CHOCOLATE
CAKE

1. HOW TO MELT CHOCOLATE WITHOUT BURNING IT?

A double boiler is a common method for melting chocolate without burning it. You might have to play around
with combinations of pans and bowls to find the perfect fit but it works perfectly fine. While melting chocolate,
make sure the water does not touch the bottom of the bowl. Remove chocolate from the heat as soon as it is melted,
it is possible to overheat chocolate and in that case, it will break.

Another option is to melt the chocolate in the microwave stirring every 30 seconds. If choosing the microwave
option, I suggest placing chocolate into a plastic container as it is much easier to burn it in a glass container.

Either way, aim to use good quality chocolate with high cocoa content eg. Callebaut Dark Chocolate
(callets) both in terms of texture also taste point of view. Low-quality chocolate might already break at the melting
stage and become greasy.

2. STEP-BY-STEP PROCESS OF MAKING HELEN GOH´S CHOCOLATE CAKE

Making Helen Goh's Chocolate cake is extremely easy but there are a couple of key steps you have to get right
to achieve the right texture.

1. Semi Melt butter and chocolate in a bowl over simmering water

2. Brew a strong espresso-like coffee

3. Using a hand whisk mix coffee with chocolate and butter just until combined

4. Whisk sugar then eggs in

5. Sift dry ingredients and whisk into the mixture just until combined. Please note that the mixture will be rather
runny and that is how it should be

6. Now as you see this is an extremely easy, zero effort chocolate cake, one thing to bear in mind no to overmix
the ingredients

7. Pour the batter into the prepared 15 cm (6 inch) round cake pan

8. Bake at 170 C / 338 F for approx. 60 minutes. Do not open the oven door in the first 45 minutes. Check with
a skewer or toothpick whether the cake is ready, it should come out clean

Please note that the cake might crack a bit - it is actually written in Helen's recipe - at it is fine! Cool it fully on a
cooling rack upside down before frosting.
3. WHAT CAKE PAN TO USE

There are 3 key considerations when choosing the right cake pan; size, side, material.

Regarding the size, I am using a rather small (15 cm=6 inch) diameter but tall (7 cm=3 inch) cake pan which is size-
wise more than enough for a family. The side of the cake pan must be absolutely straight in order to bake a straight
side cake. In regards to the material, I recommend stainless steel or aluminum, however, the cake pan preparation is
very important in case of both, see my tips further down.

Can I make this Take home Chocolate cake in a smaller pan? Yes, you can but you will need to adjust the
quantity as well as baking time (decrease)

Can I make this Take home Chocolate in a bigger pan? Theoretically yes you can, but since it is a very wet
(moist) cake, the larger the pan the bigger the risk than it won´t bake properly plus you will need to increase the
quantity of the ingredients as well as the baking time

4. HOW TO AVOID CAKE STICKING TO THE PAN

The right cake pan preparation depends on the type of cake and/or pan and with this type of cake and cake pan, I use
the following: with the help of a pastry brush, brush the inside of the cake pan with a tiny bit of oil then use
parchment paper on the bottom and side as well. The oil is only needed for the parchment to stick to the pan. What
I love about this pan preparation is that even though it is a rather delicate chocolate cake, with the help of parchment
paper it is always incredibly easy to release the cake from the pan. Make sure you do the cake pan preparation
before starting to mix the ingredients!

5. HOW TO BAKE CAKE THAT DOES NOT DOME

Cake pan strip is one of the biggest baking heck, I came across a few years ago and it works like charm. Why use
I recommend either purchasing the Wilton cake strips or making your own using a paper towel and kitchen foil.
I dump the homemade strip into the water the same way as Wilton explains and it works just fine. The key thing is to
use some sort of cooling the edge method in order to avoid high-rise centers.

Homemade cake strip using a paper towel and kitchen foil – dip it into the water before using around the cake pan

6. HOW TO MAKE CHOCOLATE GANACHE FROSTING

Making the ganache frosting for Helen Goh's Chocolate cake is extremely easy and quick! It also tastes
amazing…and you will need only 2 ingredients (well 4 according to Helen´s recipe but the golden syrup and butter
only makes it shinier)
Chocolate ganache is literally chocolate and cream mixture with endless uses; cakes, cupcakes, tarts, etc. As
usual, the quality of the ingredients will highly impact the end result. While taste is obviously very important, in the
case of chocolate the quality goes way beyond taste, good vs poor quality chocolate that can make or break any
recipe. I recommend to chose a high-quality brand with high cocoa content chocolate to avoid disappointment, I
am using Callebaut Dark Chocolate (callets) that has high cocoa butter %, tastes amazing, and works wonderfully
silky while making ganache.

Regarding the cream, I am using heavy cream that has 36% fat content. Do not make ganache using low-fat
creams or vegetable creams.

Chocolate ganache, in general, is a 1:1 mixture of chocolate and warm cream however according to Helen
Goh's recipe golden syrup and butter are also used to enrich the frosting

1. Place finely chopped high-quality chocolate into a bowl or use Callebaut Milk Chocolate (callets) .

2. Semi-melt chocolate in the microwave stirring every 30 sec, make sure you do not burn it. No need to fully
melt it

3. Heat cream and golden syrup until just simmering. If it’s boiling, the cream is too hot and could burn the
chocolate. If the cream is not warm enough, it won´t melt the chocolate properly and won’t emulsify

4. Pour warm cream over the chocolate

5. Let the mixture sit for a minute then stir together or use a blender to emulsify

6. Mix in room temp unsalted butter

7. Place the ganache into a shallow container, cover the surface with plastic wrap let it cool (=set) at room temp
for 2-3hours or in the fridge for an hour.

8. 7. HOW TO FROST THIS CAKE

Frosting this Chocolate cake is super easy and fun! However, first thing first you have to remember to use the
frosting at the right temperature!

Please note that as the ganache cools, it will set, however, you don't want to leave it in the fridge for too long as it
might harden then to a point when it is too firm to frost the cake. If you want to make those beautiful chocolate
swirls you have to wait for the perfect moment: when the ganache is thick enough but not too thick.

Very important that you cool the cake fully on a cooling rack upside down before frosting. You can decorate
with this chocolate ganache frosting in various ways, I really like this fun, rustic style. Use the back of a spoon,
press down lightly into the frosting, and swoop it up. You can't really go wrong with this method, if you don't like it,
just keep doing it until you are happy with the result.

The cake is the best while it is fresh straight after frosting or you can store it at room temp for 1-2 days. The cake
might harden in the fridge though so the best if eaten fresh.
Ingredients
Cake
 ▢125 g (½ cups) Unsalted butter
 ▢100 g (½ cups) Dark chocolate eg. Callebaut Dark Chocolate (callets)
 ▢175 ml (¾ cups) Coffee freshly brewed
 ▢125 g (⅔ cups) Granulated sugar
 ▢1 Eggs
 ▢1 teaspoon Vanilla extract
 ▢120 g (1 cups) Self-raising flour can be replaced with equal amount of All
purpose flour + 1 teaspoon baking powder
 ▢15 g (⅕ cups) Cocoa powder unsweetened, Dutch processed
 ▢good pinch of salt
Ganache
 ▢130 g (¾ cups) Dark chocolate eg. Callebaut Dark Chocolate (callets)
 ▢130 ml (½ cups) Heavy Cream
 ▢½ tablespoon Golden syrup optional
 ▢½ tablespoon Unsalted butter room temperature
US customary cup measurement is an indicative figure only. Measure the ingredients with a
digital scale by weight (gram). Baking is art but also science which requires precision and
accuracy.

Instructions
1. Preheat oven to 170 C / 338 F
2. Prepare your 15 cm (6 inch) round cake pan as per tips above
3. Melt butter and chocolate over a double boiler
4. Brew a strong coffee and mix into the chocolate butter mixture
5. Mix sugar in with Hand whisk just until combined
6. Then whisk in egg and vanilla extract
7. Sift flour, baking powder and cocoa powder in and fold everything together with
a Rubber spatula , do not overmix
8. " The batter here is liquid but don´t think you have missed something, this is how it
should be" as Helen says!:)
9. Pour the batter into the prepared cake tin and bake for 60 min or until skewer inserted
comes out clean. The top might crack a bit, it is expected according to Helen
10. Let the cake cool in the tin for 20 min then flip it over to a Cooling rack
 11. Prepare the ganache in the meantime. Put the cream and golden syrup into a small pan
and place it over medium heat. As soon as it start simmering (before boiling) remove fit
from the heat
12. Pour warm cream over chocolate, stir until combined then add butter and continue
stirring until smooth, for a few more seconds
13. Set the ganache aside for a few hours on room temp until it cools and thickens. You can
chill it in the fridge for an hour but please don't forget it in the fridge as it might set too
hard in there
14. Spread the chocolate ganache frosting on top of the cake and decorate with the help of
an Offset spatula or spoon. Please note that the temp = consistency of the ganache
should be not too cold, not too hot, just cold enough to be able to make the swirls
15. The cake is best eaten fresh. Store it at room temperature for 1-2 days

CHOCOLATE BROWNIES

Ingredients
▢100 g (½ cups) Chocolate Chips use semi-sweet quality

chocolate eg. Callebaut Dark Chocolate (callets)
 ▢113 g (1 stick) Unsalted butter
 ▢2 Eggs room temperature
 ▢100 g (½ cups) Granulated sugar
 ▢100 g (½ cups) Brown sugar
 ▢25 g (⅓ cups) Cocoa powder unsweetened Dutch
processed
 ▢60 g (½ cups) All purpose flour
 ▢⅓ teaspoon Salt
US customary cup measurement is an indicative figure only. Measure
the ingredients with a digital scale by weight (gram). Baking is art but
also science which requires precision and accuracy.

Instructions
1. Prepare your muffin tin with 6 large muffin cases and pre-heat oven to 175 C / 347 F (no fan)
2. Melt butter and chocolate in a bowl over simmering water over medium heat
3. In another bowl, whip together the eggs with sugar with the help of an Electric hand mixer until
pale, for about 5-7 minutes
4. Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber
spatula . Do not use a mixer at this point
5. Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
6. Pour or pipe the batter into the prepared muffin cases and bake for 25 minutes
7. The brownie muffins are ready when the edge looks baked and the middle looks slightly gooey but
not raw. Do not over-bake! They will further set as they cool
8. Serve the muffins fresh or store them at room temperature for 2-3 days in an air-tight container
Notes
INGREDIENT NOTES

1. Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as
that will balance the sweetness

2. Use a combination of white and (light or dark) brown sugar for the best texture and beautiful
butterscotch flavor

3. The egg should be used at room temp

4. Baking powder is not included in this recipe intentionally, so ýour Brownie cupcakes will turn out
wonderfully fudge and gooey just like brownies

5. The quality of the chocolate chips along with the quality of cocoa powder will define the taste of
your brownies so try to use high-quality ingredients

TECHNIQUE NOTES
1. Digital scale is required for a consistent, happy baking experience:)

2. Melt chocolate over a double boiler or in the microwave so you won´t burn it

3. Always pre-heat your oven and consider using a digital oven thermometer for the best results

4. Each oven is different so you might need to adjust the baking time slightly

5. Consider rather slightly under bake your dessert if you prefer it more on the fudge side. Over baking
can result in drier texture

So what is the difference between brownies and chocolate muffins? First off, the use of leavening agents. There
is almost always no baking powder or baking soda used in brownie recipes. This is why when you bake muffins they
rise up to 3 times more than brownies.

The other main difference has to do with the amount of flour and sugar added to the batter. Muffins typically
have less sugar in them than brownies but more flour which makes them more like cake. Whereas, brownies tend to
have more sugar but less flour which is what makes brownies chewy and fudgy.

I've combined the best aspects of both to create these ultimate gooey brownie muffins with cocoa powder and
semi-sweet chocolate! It's more chocolatey than muffins, but no leavening agent, and very little flour like brownies,
which make these the most delicious fudgy muffins.

🌟 WHY THIS IS THE BEST RECIPE

1. Extremely easy – Only 7 simple ingredients are needed to make these brownie cupcakes from scratch and it's
a very easy process even for the most novice baker.
2. It's quick - The total time to make this brownie cupcake recipe is about an hour. But the batter comes
together quickly and the rest of the work is done by your oven.

3. Chocolate gooey good - Inspired by my popular brownie recipe these muffins are the perfect mix of a fudgy
decadent brownie and a tasty muffin, loaded with chocolate.

4. It is super versatile – These muffin brownies can be easily customized in a variety of ways by adding spices,
nuts, frosting, or glaze, which makes them one of my favorite chocolate recipes.

📝 INGREDIENT NOTES

1. Chocolate: For the best fudgy texture and flavor use high-quality semi-sweet chocolate to make these
cupcake brownies. Callets work well or you can just chop solid chocolate into chunks.

2. Butter: Always use unsalted butter in baking to control the saltiness of the batter. I prefer using one with an
82% fat content.

3. Eggs: Room-temperature eggs are used to help bind the batter and give the muffins just a bit of rise along
with the sugar.

4. Sugars: Granulated white sugar and brown sugar are used to sweeten the chocolate brownie muffins and
create their crackly top and fudgy middle. If you're interested in learning more about how to use sugar in
baking, check out my sugar guide .

5. Unsweetened Cocoa Powder: Cocoa powder is added to make these double chocolate brownie muffins. I
recommend using unsweetened Dutch processed 100% cocoa powder.

6. Flour: All-purpose flour works perfectly for this recipe. Check out my flour guide if you'd like to learn more
about different types of flour.

7. Salt: A large pinch of salt balances the sweetness.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the
bottom of this post

👩 ‍🍳 H O W T O M A K E T H I S R E C I P E
1. STEP-BY-STEP PROCESS

1. Preheat your oven to 175 C / 347 F (no fan) and then line a large 6-cup muffin tin with paper liners.

2. Melt the butter and chocolate by putting them in a glass or stainless steel bowl and setting the bowl over a
saucepan filled with a few inches of water simmering over medium heat. Then scrape down the sides of the
bowl with a rubber spatula as the chocolate melts to prevent it from burning.

3. In a separate large bowl, use an electric hand mixer to whip the room-temperature eggs together with the
sugars for about 5 to 7 minutes until the mixture is pale in color.

4. Pour the melted chocolate mixture into the egg mixture and combine them together using a rubber
spatula . Do not use a mixer for this step or the remainder of this brownie cupcakes recipe.

5. Sift the all-purpose flour, salt, and cocoa powder into a large bowl. Now, whisk the dry ingredients
together and then fold them into the wet ingredients being careful not to overmix the brownie muffin batter.

💡 Top Tip: Remove the bowl of chocolate from the heat once it's melted. Overheated chocolate can seize up or even
burn.

2. HOW TO BAKE

1. Use a piping bag or large cookie scoop to easily and evenly distribute the batter evenly among the muffin
cups

2. Transfer the muffins to the preheated oven and bake them at 175 C / 347 F (no fan) for 25 minutes or until
done.

3. When ready, the edges will look baked and the middles will look gooey yet cooked. It's very important not
to overbake the muffins. They will continue to set more as they cool.

4. Serve the fudgy brownie cupcakes warm right out of the oven or store them at room temperature for up
to 3 days in an airtight container.

Visit my baking guide for information on how to store muffins to keep them fresh .

💡 Top Tip: As a dessert, serve the warm brownie muffins with a big scoop of vanilla ice cream.
 ✨ FLAVOR VARIATIONS

If you're wondering, what can I add to brownie batter? Good news! As long as you stick to the ratios of the main
ingredients there are lots of ways you customize this amazing chocolate brownie muffins recipe!

1. Biscoff or Nutella - For a tasty surprise that makes the muffins even more gooey similar to my Biscoff
Brownies , add a layer of creamy Biscoff spread or Nutella in between 2 layers of batter before baking.

2. Frosting - For a lovely finish, top the chocolate brownie cupcakes with my silky Cream Cheese Frosting ,
chocolate buttercream, or my divine super chocolatey Namelaka .

3. Glaze - Coffee and chocolate are a match made in mocha heaven! Make this easy coffee glaze used in
my Cardamom Cake . Or, make this chocolate glaze I use to top my Baked Chocolate Donuts .

4. Chocolate Chips - Fold some mini chocolate chips into the batter for another layer of chocolate. You can
also add peanut butter or butterscotch chips too.

5. Fruit - Stir a bit of diced dried ginger or dried cranberries into the batter at the end. You can use fresh fruit
too as I do in my Raspberry Brownies.

6. Chopped Nuts - You can add any type of finely chopped nuts to the batter before baking such as walnuts,
pecans, and roasted hazelnuts.

7. Spices - Add a bit of flavor with a dash of ground cinnamon or cardamom. For a touch of heat, a bit of
cayenne pepper is fantastic.

🎓 EXPERT TIPS

1. Use high-quality semi sweet chocolate and unsweetened cocoa powder for the best chocolate flavor. Cheaper
chocolate can also seize up or break.

2. Do not omit the salt. Because the recipe calls for unsalted butter, the added salt is needed.

3. The eggs must be at room temperature so that the batter emulsifies and comes together properly.

4. Use the combination of white and brown sugar. Using only just one will impact the texture and rise.

5. Do not add baking powder or baking soda. Neither was purposely not included in this recipe.

6. It's better to underbake these brownies in a muffin pan rather than over-bake them, which will dry them out.
 🥣 EQUIPMENT NOTES

This brownie muffins recipe is easy peasy, but you will need a few pieces of equipment.

For the best baking experience, you always need a digital scale to measure the ingredients properly and a digital
oven thermometer so you can make any temperature adjustments to your oven if needed.

And for this muffin recipe, an electric hand mixer is the best tool to whip the eggs and sugars together. Then you'll
need a rubber spatula to carefully fold the dry ingredients into the whipped egg mixture. And of course, you'll need
a cupcake tin to bake the fudgy muffins.

WHY THIS IS THE BEST RECIPE

1. Quick and easy – How can I make a banana bread muffin recipe? This simple mini banana muffin recipe only
requires a handful of basic pantry ingredients and can be made in under 30 minutes! It's the perfect foolproof
recipe for even the most beginner bakers.

2. Overripe banana deliciousness - This recipe turns overripe bananas from going to waste into moist and
yummy mini banana bread muffins.

3. Make ahead breakfast - Banana mini muffins are a great grab and go breakfast or snack when you are in a
rush to work or school. Just make a batch on a Sunday night for the week!

4. Dairy free option - This is a no butter recipe. Oil is commonly used in muffins as a substitute for butter to
make them super moist. And the bonus is that this also makes them a tasty dairy-free option too!

5. Super versatile - You can easily jazz up the muffins by topping them with frosting or folding ingredients like
chocolate chips into the batter to make chocolate banana mini muffins.

📝 INGREDIENT NOTES

1. Sugars: I use a mixture of both white granulated sugar and light brown sugar which blends wonderfully with
the bananas. Check out my sugar guide to learn how to use different types of sugar in baking.

2. Eggs: The eggs need to be at room temperature for the batter to properly emulsify.
 3. Vegetable oil: This is a butter free recipe. Instead, a flavorless vegetable oil such as canola is used to make
super moist mini banana muffins.

4. Banana puree: Similar to a banana bread recipe , you will need to mash some overly ripe bananas with a fork
to make the puree. The ideal bananas should be soft but yellow in color with lots of brown spots.

5. Flour: Simple all-purpose flour works perfectly for this mini muffins recipe. To learn more about different
types of flour take a look at my flour guide.

6. Baking powder and baking soda: A combination of baking powder and baking soda is used to give the
muffins rise. Yet, if you don't have any baking soda on hand, check my guide on how to substitute baking
soda .

7. Salt: A dash of salt enhances the flavor and balances the sweetness.

8. Cinnamon: Ground cinnamon is lovely with bananas. Feel free to add other warm spices like nutmeg or
ginger too if you like.

9. Bananas: Perfectly ripe bananas are used to top the banana bread mini muffins.

10. Walnut (optional): Hint with finely chopped walnut or pecans before baking

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the
bottom of this post

👩 ‍🍳 H O W T O M A K E T H I S R E C I P E

1. STEP-BY-STEP PROCESS

1. Preheat your oven to 175 C / 347 F (no fan) and grease a mini muffin pan well with butter or oil.

2. Use an electric hand mixer to whip the eggs, oil, and sugars together in a large bowl until fluffy.

3. Fold the banana puree into the egg mixture with a rubber spatula .

4. Sift the all purpose flour, baking soda, baking powder, salt, and ground cinnamon together. Then use
a rubber spatula to gently fold the dry ingredients into the wet ingredients being careful not to overmix.
Do not use a mixer for this step.

5. Gently fold in any additional ingredients you are using such as walnuts for banana nut mini muffins or
chocolate to make chocolate chip banana mini muffins.

💡 Top Tip: Whisk the dry ingredients together before adding them to the wet ingredients to ensure that the leavening
agents are evenly distributed throughout the batter.
2. HOW TO BAKE BANANA MINI MUFFINS

1. Pre-heat your oven to 175 C / 347 F (no fan)

2. Grease your mini muffin pan throughout with melted butter.

3. Evenly distribute the batter into the cavities of the mini muffin pan.

4. Top each mini muffin with a thin slice of banana before baking.

5. Optional: Hint with finely chopped walnut or pecans before baking

6. Transfer the pan to the preheated oven and bake them for 12 minutes at 175 C / 347 F (no fan) or until
a toothpick comes out clean.

7. Serve the muffins right away or store them at room temperature in an airtight container for up to 3 days.

Visit my baking guide for information on how to store muffins to keep them fresh .

💡 Top Tip: Use a piping bag or small cookie scoop to distribute the batter evenly among the mini muffin pan
cavities.

✨ FLAVOR VARIATIONS AND SUBSTITUTIONS

You must keep the ratios of the ingredients the same, but these banana mini muffins are super easy to customize!

1. Spices - Add a pinch of pumpkin pie spice, ginger, or cardamom to the batter for some more warm spice. For
a bit of aromatic flavor add a splash of vanilla extract.

2. Chopped Nuts - Chopped pecans or walnuts are wonderful gently folded into the batter or sprinkled on top
right before baking to make mini banana nut muffins.

3. Chocolate - Mini chocolate chips are a yummy addition stirred into the batter to make mini banana chocolate
chip muffins. You can also replace the eggs and use dairy-free chocolate to make vegan banana chocolate
chip mini muffins.

4. Frosting - Spread the muffins with Cream Cheese Frosting , Nutella frosting , or chocolatey Namelaka .
 5. Glaze - Use this yummy maple glaze from my Mini Pumpkin Bundt Cakes , coffee glaze from my Cardamom
Cake , or butterscotch glaze from my Pumpkin Bundt Cake . Or simply, feel free to drizzle some homemade
walnut butter over mini muffins.

6. Caramel - Drizzle the moist banana muffins with a bit of Homemade Caramel to finish.

7. Cinnamon Sugar - Brush the tops of the delicious banana muffins with melted butter and then sprinkle with
cinnamon and sugar like my Baked Pumpkin Spice Donuts .

8. Streusel - Top the muffins with streusel before baking for extra crunch.

9. Purees - Replace half of the banana puree with pumpkin puree as I do in my Pumpkin Banana Muffins . You
can also use carrot or sweet potato puree if you like.

10. Egg Replacements - You can easily make this recipe egg-free by using different suggestions you'll find in
my guide on how to use egg substitutions .

11. Flour Replacements - If you would like to make gluten free muffins, check out my flour guide for
suggestions on how to use different types of gluten free flour.

If you like banana sweets, why not try this banana bread without baking soda or banana pancake recipe ?

🎓 EXPERT TIPS

1. All the ingredients including the eggs and banana puree need to be at room temperature for proper
emulsification.

2. For the best mini banana muffins use overly ripe but not rotten bananas to make the banana puree.

3. Do not overwork the batter. Once the eggs are whipped together with the oil and sugar, stop using the mixer
and only use a rubber spatula from that point on.

4. Grease the baking pan well so that muffins don't stick and pop right out of the cavities.

5. Check the mini banana muffins after 12 minutes of baking. Mini muffin tins can vary in size which can
impact the baking time by a few minutes.

6. To avoid overbaking, use the toothpick test. When the muffins are fully baked a toothpick inserted into the
middle will come out clean.

🥣 EQUIPMENT NOTES

These banana mini muffins are a cinch to make! But there are a few tools that are needed for the best results.

For starters, you'll need an electric hand mixer to whip the eggs together with the oil and sugars. And using a rubber
spatula is the only way to really gently fold the wet and dry ingredients together without overmixing. Then you'll
need a mini muffin tin for baking once the muffin batter is made.
Also, keep in mind that baking is a science. You always want to use a digital scale to accurately measure all your
ingredients and a digital oven thermometer to make any needed temperature adjustments. These two tools are the
most important and key to all baking.

Ingredients
 ▢50 g (¼ cups) Granulated sugar

 ▢50 g (¼ cups) Brown sugar

 ▢1 Eggs

 ▢65 g (⅓ cups) Vegetable oil

 ▢½ teaspoon Vanilla extract

 ▢170 g (¾ cups) Mashed banana ripe bananas

 ▢120 g (1 cups) All purpose flour

 ▢½ teaspoon Baking powder

 ▢½ teaspoon Baking soda

 ▢½ teaspoon Salt

 ▢½ teaspoon Cinnamon

 ▢thin Slices of bananas to decorate before baking

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight
(gram). Baking is art but also science which requires precision and accuracy.

Instructions
1. Prepare your mini muffin tin and grease with butter throughout. Pre-heat oven to 175C / 347F (no
fan)
2. In a large bowl, whip the egg, oil, and 2 different kinds of sugar with an Electric hand mixer for a
few minutes until fluffy, then fold vanilla extract and banana puree in
3. Sift dry ingredients together (flour, baking soda, baking powder, salt, ground cinnamon) then fold in
by hand (using Rubber spatula ). Do not use a mixer at this point
4. Pour or pipe the batter into the mini muffin cavities and place one thin banana slice on each of them
5. Bake the mini banana muffins for 12 minutes
6. Serve the them fresh or store them at room temperature for 2-3 days in air-tight container

Notes
INGREDIENT NOTES

1. All ingredients must be at room temperature to properly emulsify: eggs, banana puree, etc.

2. Use ripe bananas to make the banana puree

3. Hint with finely chopped walnut or pecans before baking

4. You might be able to make more or less mini muffins with this recipe, depending on the size of your
mini muffin tin cavities. Mine has 24
TECHNIQUE NOTES
1. Digital scale is required for a consistent, happy baking experience:)

2. Do not overwork the muffin batter, after the wet ingredients are whipped up, switch to a rubber
spatula to incorporate the dry ingredients

3. Always pre-heat your oven and consider using a digital oven thermometer for the best results

4. Make sure to properly grease your mini muffin tin with butter so the muffins can easily pop out after
baking

5. Baking this muffin takes 12 minutes in my oven however focus on the texture, not the time. Apply
the toothpick check (it should come out clean) to avoid muffin, however do not over bake it as that
would result in dry texture

Nutrition