200 g golden castor sugar
1 tsp Robertson’s vanilla essence
200 g flour
60 g cocoa powder
1 tsp Robertson’s baking powder
1/2 tsp salt
250 ml LANCEWOOD® Buttermilk
2 cup chocolate — any of your favourites, chopped up
1 tbsp Lotus Biscoff spread — or caramel, melted
Preheat the oven to 180C and prepare a muffin tray with muffin liners
Using an electric mixer, beat the eggs and sugar until pale a fluffy. While continuing to whisk, gradually add the oil and the vanilla essence until incorporated.
Sift the flour, cocoa, baking powder and salt add gently fold into the batter (do not over mix).
Add your selected chocolates and stir to distribute them in the batter.
Fill the muffins liners 3/4 way, ensuring there are chocolate chunks in each.
Bake in the preheated oven for 25 minutes, then remove and allow to cool for 5 minutes in the pans before transferring to a wire rack to completely cool. Drizzle with melted Biscoff or more more chocolate for an extra touch of decadence.
Store in an airtight container once completely cool.
Article written by: Saadiyah Hendricks
Photo credit: Food24