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Decorated double chocolate muffins, in gold cupcake cases, on a pink plate, on a wooden board.
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One Bowl Double Chocolate Muffins

These one bowl double chocolate muffins are rich, moist and packed with chocolate flavour. Made with simple pantry ingredients, they’re easy to bake and perfect for lunchboxes or an afternoon treat.
Course Baking
Cuisine Muffins
Keyword chocolate muffins recipe, double chocolate muffins, easy chocolate muffins, lunchbox muffins, one bowl double chocolate muffins, one bowl muffins
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 14 muffins

Ingredients

The Chocolate Muffins - Ngā Mawhene Tiakarete

  • 1 C (200 g) Pams huka hāura (brown sugar)
  • 2 teaspoon (10 ml) Pams wanira (vanilla)
  • ¼ tsp tote (salt, fine)
  • 2 Pams hēki āhua nui (medium sized eggs, size 7)
  • ½ C (125 ml) Pams noni (oil, I use rice bran)
  • 1 C (250 ml) miraka tepe (yogurt, unsweetened)
  • ⅓ C (35 g) Pams kōkō (cocoa)
  • 1 ½ C (200 g) Pams puehu parāoa noa (plain flour)
  • 1 teaspoon pēkana paura (baking powder)
  • ½ teaspoon pēkana houra (baking soda)
  • 1 C (200 g) Pams pātene tiakarete (chocolate buttons) 

The Chocolate Buttercream - Te Pani Reka Tiakarete (Optional):

  • ⅓ C (65 g) Pams pātene tiakarete (chocolate buttons)
  • 1 tablespoon (15 ml) miraka (milk)
  • 180 g pata kūteretere (softened butter)
  • 3 tbsp Pams kōkō (cocoa)
  • ½ C (55 g) puehu huka (icing sugar)
  • 1 teaspoon wanira (vanilla)
  • ½ C (100 g) Pams pātene tiakarete anō (extra chocolate buttons, for sprinkling on top)

Instructions

Preheat the Oven:

  • Preheat the oven to 160 °C bake or 150 °C fan bake.
    Line a 12 capacity muffin tray with muffin cases.

Combine the Wet Ingredients:

  • Add the huka hāura (brown sugar), wanira (vanilla), hēki (eggs), noni (oil) and miraka tepe (yogurt) to a large bowl.
    Using a whisk, whip for around minute, until smooth. 

Add the Cocoa:

  • Sift in the kōkō (cocoa) and using a whisk, stir until all of the kōkō (cocoa) is dissolved into the mixture.

Mix in the Dry Ingredients:

  • Sift the puehu parāoa noa (plain flour), pēkana paura (baking powder), pēkana houra (baking soda), then add the pātene tiakarete (chocolate buttons).
  • Whētuihia te kai katoa (fold it all together), only mix it until everything is just combined here and no more.

Bake the Double Chocolate Muffins:

  • Divide the mixture between the prepared cases. Add an extra pātene tikarete (chocolate button) on top of each one if you want. 
  • Bake for 25 minutes or until the muffins spring back in the centre when pressed.
    They are delicious served warm or top them with this simple buttercream. 

Make the Chocolate Buttercream (Optional):

  • Add the pātene tiakarete (chocolate buttons) and miraka (milk) in to a small pot.
    Gently melt it over low heat, stir until smooth. 

Whip the Butter:

  • Place the pata kūteretere (softened butter), kōkō (cocoa), puehu huka (icing sugar), wanira (vanilla) and melted tiakarete (chocolate) in a large bowl.
    Tāwhiuwhiua mō te 5 miniti (whip for 5 minutes).
  • Drizzle in the simple ganache and whip for another 2 minutes until light and fluffy.

Decorate the Muffins:

  • Once the pani reka (frosting) is light and fluffy, pipe or spoon them it on to the cooled mawhene (muffins).
    Arrange the extra pātene tiakarete (chocolate buttons) on top and add small squares of wafer biscuits.