Chocolate Chunk Muffins

• 1 Chocolate bar
• 70 grams Butter
• 100 grams Sugar
• 1 Egg
• 70 ml Heavy cream (or milk if you don't have cream)
• 120 grams Cake flour
• 1 tsp Baking powder
• 1 heaped tablespoon Cocoa powder

1. Preheat the oven to 180C.
2. Line the muffin tray with muffin cups.
3. Take the butter, eggs and heavy cream (or milk) out of the fridge and leave them to return to room temperature.
4. Add the butter and sugar to a bowl and cream with a whisk until pale and fluffy.
5. Add the beaten egg a little at a time, mixing in after each addition.
6. Sift in half of the powder ingredients (cake flour, baking powder and cocoa powder) and mix in with the whisk.
7. Then add in half the cream and mix in, followed by the rest of the powder ingredients, then followed by the rest of the cream.
8. Mix after each addition.
9. Break some pieces of chocolate into the batter and give everything a quick mix.
10. Pour the batter into the muffin cups and decorate with any remaining chocolate pieces.
11. Bake for 20-25 minutes at 180C.
12. Check to see if they're done by inserting a skewer into the center.
13. If no raw batter comes back out then they're ready.
14. I baked my muffins in cups with a 3 cm diameter at the bottom and was able to produce 15.

chocolate, butter, sugar, egg, cream, flour, baking powder, cocoa

Taken from cookpad.com/us/recipes/147901-chocolate-chunk-muffins (may not work)