Chocolate Caramel Muffins

    35 minutes

    A yummy chocolate caramel muffin recipe with chocolate cream. These muffins can be made up to three days ahead. Store in an airtight container. They can also be frozen for up to 2 months.

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    Serves: 6 

    • 370g packet chocolate cake mix
    • 85g packet instant chocolate mousse dessert mix
    • 200ml sparkling wine
    • 2 eggs, lightly beaten
    • 100g butter, melted
    • 150g Caramello chocolate, broken up
    • icing sugar mixture, strawberries and raspberries, to decorate
    • For the chocolate cream
    • 300ml tub thickened cream
    • 3/4 cup chocolate-flavoured topping

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Empty cake mix into a bowl. Add mousse mix and stir to combine. Add sparkling wine, eggs and butter. Stir until combined.Stir in broken chocolate.
    2. Divide mixture among a 6-hole Texas (very large) muffin tin (3/4-cup capacity) lined with large muffin cases if you like.
    3. Cook in a preheated oven for about 25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool.
    4. To make the chocolate cream, whip the cream in a small bowl with electric mixer until firm peaks form. Add chocolate topping, beat until combined.
    5. To decorate the muffins, trace a small heart-shape onto a piece of paper, cut around the shape, then remove it. Place the piece of paper from which the heart-shape was cut onto each muffin and dust a heart shape with sifted icing sugar.
    6. Serve muffins warm or cold with chocolate cream and berries.

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