Triple Chocolate Pudding Muffins Recipes

Steps:

• Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
• Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
• Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
• Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.

Steps:

• Preheat oven to 400 degrees.
• Prepare a muffin tin by lining with paper liners or spraying with nonstick cooking spray.
• Mix together the dry ingredients in a large bowl, but save the baking melts for the end.
• Add the wet ingredients and mix until batter forms. Don't over mix-- lumps are okay!
• Fold in the Hershey's baking melts.
• Spoon approximately 1/4 cup of batter into each muffin cup.
• Bake for 20 minutes until toothpick inserted comes out clean.
• Let cool on a wire rack.

Steps:

• Preheat oven to 160 celcius.
• Prepare 5 cm muffin pans.
• Sift flour, cocoa and baking powder together.
• Add brown sugar, choc dots and white choc dots.
• Combine milk, melted butter, vanilla and eggs. Mix through the dry ingredients until all are combined.
• 3/4 fill each muffin case and bake for 20 - 25 minutes.
• when baked, cool in tin for 10 minutes before removing to wire rack.
• Enjoy warm or cold.
• Freezes well.

Steps:

• Preheat oven to moderate (180ºC., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases.
• Sift flour into large bowl, and stir in sugar.
• Melt chocolate and butter.
• Stir in cocoa and cool for 5 minutes.
• Whisk sour cream, vanilla and eggs in a jug.
• Make a well in the dry ingredients.
• Stir in chocolate and sour cream mixtures until just combined.
• Spoon batter into pan so each hole is ½ full.
• Press 2 Rolos into the centre of each.
• Spoon the remaining mixture to 2/3 fill each hole.
• Bake for 15-20 Minutes.

Steps:

• preheat the oven to 200 c / 400 f / gas mark 6. Break the chocolate into a bowl and heat over a pan of simmering water untill melted.
• Sift the flour and baking powder into a bowl. In a separate bowl add the muscado sugar, melted chocolate,butter,milk and eggs and mix well. Crefully fold in the flour, taking care to not over mix. Stir in the chocolate chips.
• Spoon the mixture into paper muffin casesand bake for 25 minutes or until muffins have risen and are firm to touch. remove from the oven and cool for 5 minutes.
• serve warm or cold