Triple Chocolate Chunk Muffins With Ganache Centre

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113g / 1/2 Cup Melted Unsalted Butter

200ml Milk

100g Dark Brown Sugar

50g / 1/4 Cup Granulated Sugar

2 Large Eggs

2tbsp Cocoa Powder

1tsp Vanilla Extract

250g / 2 Cups Self Raising Flour

175g / 1 and 3/8 Cups Milk Chocolate

100g / 3/4 Cup Milk & White Chocolate

Pour the melted butter, milk and sugar into a bowl and mix together. Add in the eggs followed by the cocoa powder and vanilla. Melt the chocolate and add to the mixture. Chop up the remaining chocolate and coat in flour. Pour the rest of the flour into the mixture and finally the chocolate chunks.

250g / 2 Cup Milk Chocolate

235ml Double Cream

Chop up the chocolate and place into a bowl. Heat up the double cream in a saucepan. Before the cream boils, take off the heat and pour over the chocolate and leave to sit for five minutes before stirring.

Spoon half the batter into muffin cases and add the ganache filling before covering with the remaining batter. Bake in an oven at 180 degrees for 15-20minutes. Leave to cool on a wired rack.

200g / 1 and 1/2 Cups White Chocolate

50g / 3/8 Cup Milk Chocolate

Melt the white chocolate and spread over a baking tray with greaseproof paper. Add the milk chocolate and use a knife to create a marble effect. Leave to sit before cutting into small triangular shapes. Whip up the remaining ganache and pipe on top of the muffins.