After Eight Triple Chocolate Muffins (Copycat Costa)
Moist and fluffy chocolate muffins, packed with chocolate mint thins, chocolate chips and cocoa powder for an ultimate brunch item! The recipe is for a small batch - makes 6. Feel free to double! Make sure to keep mixing to a minimum for the best muffins!
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Servings: 6
Ingredients
- 150 g Plain Flour
- 15 g Cocoa Powder
- 1 tsp Baking Powder
- 110 g Granulated Sugar
- 1 Medium Egg
- 75 ml Milk
- 50 g Unsalted Butter Melted
- 30 ml Vegetable Oil
- 1 tsp Peppermint Extract (Optional)
- 100 g Milk Chocolate Chips
- 8 After Eights/Mint Thins Roughly Chopped
For the Topping
- 4 tbsp Icing Sugar
- 2 tsp Milk
- 1 tsp Peppermint Extract
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the dry ingredients (flour, cocoa powder, baking powder, sugar and a pinch of salt).
- Make a well and add in the liquid ingredients (melted butter, milk, oil, peppermint extract and egg). Mix until just combined.
- Add in the chopped chocolate/after eights and combine. Pour into the muffin liners, until about 2/3rds full. Bake 15-18 minutes, until a skewer inserted comes out clean. Let cool on a wire rack.
- Make the icing by combining ingredients in a bowl/large mug. The icing should be really stiff. Add a teaspoon to each muffin before adding an After Eight!