Makes: 12
Prep Time: 25 minutes
Baking Time: 12 minutes
Ingredients:
Muffins:
054619 250g plain flour
054630 200g caster sugar
DV0127 1 large Orange zested
070321 50g golden raisins
057588 45g cocoa powder
055603 5g bicarbonate of soda
057603 5g vanilla extract
052791 2g cinnamon
052767 1g nutmeg
020017 1 egg
044495 200g plain yoghurt
044429 120ml milk
061007 120ml sunflower oil
057585 40g Callebaut dark chocolate callets
Milk Chocolate Ganache:
057586 200g Callebaut milk chocolate callets
045041 150g whipping cream
057811 20g glucose
Caramel Ganache Cross:
057587 100g Callebaut white chocolate callets
056856 50g Carnation Caramel
Decoration:
057289 10g Callebaut dark chocolate pencils per cup cake (roughly chopped)
Method:
Muffins:
-
Pre-heat the oven to 180c
-
Sieve together the dry ingredients
-
Whisk together the egg, yoghurt, vanilla extract, milk and vegetable oil
-
Add the dry ingredients and mix well
-
Stir through the Callebaut 811 dark chocolate callets
-
Pipe into muffin cases and bake for 12 minutes
Milk Chocolate Ganache:
-
Heat the cream and glucose together just to the boiling point
-
Remove from the heat and add to the Callebaut 823 milk chocolate callets
-
Mix until melted
-
Leave to thicken
Gold Ganache Cross:
-
Gently heat the white chocolate callets and caramel together
-
Remove from the heat
-
Mix until melted
-
Leave to thicken
Assembly:
-
Place the milk chocolate ganache into a bowl and dip the tops of the muffins in it
-
Place the caramel ganache in a piping bag and pipe a cross on top of the milk ganache
-
Sprinkle roughly chopped dark chocolate pencils around the edge of each of the muffins
