Chocolate Muffins

How about these amazing Chocolate Muffins to celebrate Chocolate Muffin Day? 😋😋😋

Ingredients:

🧁 1 scoop Formula 1 Shake mix, Café Latte Flavoured
🧁¾ cup cake flour
🧁¾ cup whole-wheat pastry flour
🧁½ cup unsweetened cocoa powder
🧁½ teaspoon baking soda
🧁½ teaspoon salt
🧁¼ teaspoon baking powder
🧁1 cup brown sugar
🧁½ cup light butter or coconut oil, softened
🧁2 large eggs
🧁1 teaspoon vanilla extract
🧁¾ cup almond milk

Frosting :

170 g bittersweet or semisweet chocolate, finely chopped
⅓ cup cream
½ teaspoon vanilla extract
2 tablespoons mini chocolate chips (Optional)

Instructions:

Preheat oven to 177 degrees, 12 (1/2-cup) muffin cups with paper liners.
Whisk Formula 1 Shake Mix, cake flour, whole-wheat flour, cocoa, baking soda, salt and baking powder in a medium bowl.

Beat sugar and light butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, one at a time, until well combined. Add vanilla. With the mixer on low, alternately mix in the dry ingredients and almond milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups. (They should be about 3/4 full).
Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 22 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely.

Frosting:

Place chocolate in a heatproof medium bowl. Heat cream and vanilla in a small saucepan over medium heat until simmering (do not let boil). Pour the cream over the chocolate and let stand for 3 minutes. Whisk until smooth, then beat with an electric mixer until fluffy and very slightly lightened in color, 1 to 2 minutes.

Spread the frosting on the cupcakes and decorate with mini chips, if desired.

Enjoy!

Serves 6-8

Products used in this recipe: