Chocolate Ganache Muffins – Mawhene Tiakarete me te Kirīmi Tiakarete
These chocolate ganache muffins are so delicious and can be eaten at many stages of the recipe!
Do you want to make them just as muffins with chocolate chips? Do it, they are delicious like that. Just go up to the part of the recipe when we bake them and eat them warm from the oven! Do you want the muffins with a gooey chocolate ganache centre? You can do that too and it is a simple process to do so. Do you want a gooey chocolate ganache centre with chocolate buttercream? I have you covered!
I don’t have any peru oneone (ground almonds).
Kāore he raruraru (no worries), if you do not have any peru oneone (ground almonds), you can remove them from the recipe and change the flour ratio to 1 ¾ cups. I do prefer the ground almonds though as they provide a lovely moisture to the muffins. However, isn’t it great to know there is an option if there isn’t any in your pātaka kai (pantry)!
Chocolate Ganache Muffins
A chocolate muffin studded with chocolate chips, filled with a dreamy ganache and topped with a chocolate buttercream. You choose what the final outcome will be!
Servings 15 large cupcakes or 24 medium sized
Ingredients
Chocolate Muffins – Ngā Mawhene Tiakarete
- ⅔ C miraka (milk)
- 1 tbsp wai rēmana (lemon juice) or winika (vingar)
- ⅔ C kōkō (cocoa)
- 1 tsp paura kawhe (instant coffee, optional but this helps amp up the chocolate flavour)
- ½ tsp tote (salt, fine)
- ½ C wai wera (hot water, boiled)
- 1 C huka one (caster sugar)
- 2 hēki (eggs, size 6)
- 1 tbsp iho hūperei (vanilla essence)
- ⅔ C noni (oil, neutral oil, I use rice bran)
- 1 ⅓ C puehu parāoa noa (plain flour)
- ⅔ C (70 g) peru oneone (ground almonds)
- 1 tsp pēkana paura (baking powder)
- ¼ tsp pēkana houra (baking soda)
- ¾ C (170 g) titipi tiakarete (chocolate chips, you can add less of these if you want or omit them completely)
Chocolate Ganache – Te Kīrimi Tiakarete
- 150 g tiakarete (I used 60% dark chocolate but use what you prefer)
- ¼ C miraka (milk)
- 50 g pata (butter)
Chocolate Buttercream – Pani Reka Tiakarete (Optional)
- 100 g tiakarete parauri (dark chocolate)
- 2 tbsp miraka (milk)
- 125 g pata kūteretere (softened butter)
- ⅓ C puehu huka (icing sugar)
- 3 tbsp kōkō (cocoa)
- 1 tsp wanira (vanilla)
Instructions
Chocolate Muffins – Ngā Mawhene Tiakarete
- Pre-heat the oven to 150 °C. Prepare 2 x 12 capacity muffin tray with muffin liners.
- Add the miraka (milk) and wai rēmana (lemon juice) or winika (vinegar) in to a large cup. Stir and leave aside. We are creating buttermilk here.
- Add the kōkō (cocoa), paura kawhe (coffee powder), tote (salt) and wai wera (hot water) in to medium bowl. Koheritia – whisk it. Add the huka one (caster sugar) and whisk again, this helps cool down the mixture and loosen it.
- Add a hēki (egg) at a time and whisk after each addition. Drizzle in the noni (oil), miraka pata (buttermilk) and iho hūperei (vanilla essence) as you whisk continuously.
- To a large bowl, sift in the puehu parāoa (flour), peru oneone (almond meal), pēkana paura (baking powder) and pēkana houra (baking soda). Make a well in the middle.
- Pour the chocolate mixture in to the dry ingredients and whisk for 30 seconds until it has all come together. Fold through the titipi tiakarete (chocolate chips).
- Add the batter to each cupcake case until they are 3/4 full. Once the cases are ready, tap the muffin tray on the bench 3 times and then place them in the oven.
- Bake for 20-22 minutes. They can be eaten just like this, warm from the oven with a little butter!
- If you want to add the ganache, go to the next step.
Chocolate Ganache – Kirīmi Tiakarete
- Add the tiakarete (chocolate), miraka (milk) and pata (butter) in to a heatproof bowl. Place it over a pot of barely simmering water and gently melt until it all comes together in a smooth ganache. Remove from the heat.
- Using a small, pointed knife, cut out the middle of each cupcake. I like to cut it like a cone shape. Keep each piece next to the cupcake it belongs to.
- Add a tablespoon or so of ganache in to each hole. Cut the tips off the lids and place them back on each of the muffins.
- The cupcakes can be eaten gooey at this very moment!You can also allow them to cool them down and ice them for the final flourish.
Chocolate Buttercream – Pani Reka Tiakarete (Optional)
- Melt the tiakarete (chocolate) and miraka (milk) over a pot of barely simmering water. You can also do it in 30 second bursts in the microwave, stirring after each burst. Once melted, leave to cool for 5 minutes.
- Add the pata kūteretere (softened butter), puehu huka (icing sugar), kōkō (cocoa) and wanira (vanilla) in to a medium size bowl. Whip on high fro 3-5 minutes until light and fluffy.
- Slowly add the cooled chocolate mixture in to the butter as you continue to whip.
- Pipe on to the cooled cupcakes and top with some crushed cacao nibs and some sliced pieces of coconut wafers for height and fun!
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