- 3 tbsp vegetable oil
- 125g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 25g cocoa powder
- 100g golden caster sugar
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 150g milk chocolate chips
- 25g chocolate cake decorations such as vermicelli sprinkles or chocolate-coated popping candy
Chocolate as we know it in pressed…
- 20 rice paper wafer daisies (these come in packs of 12, so get 2 packs)
You will need
- 10 mini teracotta pots (see tip)
Heat oven to 180C/160C fan/gas 4. Lightly oil the inside of the terracotta pots with a little vegetable oil and place on a baking tray. Place a paper mini muffin case in the bottom of each pot.
Put the flour, baking powder and cocoa in a bowl and stir in the sugar.
Crack the egg into a jug and whisk with the milk and remaining oil. Pour this over the flour and cocoa mixture, and stir in with 50g of the chocolate chips. Be careful not to overmix – you want a loose but still quite lumpy mixture. Spoon into the pots up to three-quarters full. Place in the middle of the oven and bake for 12-15 mins until risen and firm. Transfer to a wire rack (still in the pots) and leave to cool.
Put the rest of the chocolate chips in a small bowl and melt over a small pan of gently simmering water (don’t let the water touch the bowl), or put in a microwave-proof bowl and heat on High for 1 min until melted.
Spread the tops of the muffins with the melted chocolate. Sprinkle over the chocolate decorations and add 2 rice paper wafer daisies to each pot to serve. Will keep for 2 days in an airtight container.
Bake in a potYou will need mini terracotta pots measuring 57mm wide and 50mm tall. Garden centres should have good supplies. We found ours on amazon.co.uk, £5.25 for a pack of 10. Be sure to thoroughly wash and dry the pots before using.