I am not a big fan of cupcakes. To me, cupcakes consist of a dry and boring muffin topped with cloying frosting. So far, I have (almost) managed avoiding eating and making cupcakes myself. However, when I asked my family what they wanted for dessert none of them shared my wish for brownies . All they wanted was muffins. Chocolate muffins with “lots of frosting”!
I suppose we all have our weaknesses.
In the end, I decided to compromise our wishes. If they wanted cupcakes, I would make cupcakes. But I would give them spongy cupcakes with a deep, chocolatey taste. The cupcakes would be served with my own “frosting”, meaning dark chocolate sauce.
At first, I imagined that finding recipes for egg-free muffins without replacement products would be difficult. Aren’t eggs after all the main ingredient in muffins? I was a bit skeptical before trying the recipe below. I assumed that they would be compact and tough.
But I was wrong. The muffins turned out moist and airy (I was almost screaming “yes, they are raising!” when I supervised their development in the oven), and the accompanying sauce was well-received by my frosting-loving family.
The recipe is adapted from Frie kaker by Anne Spurkland. The muffins can be made vegan by using dairy-free chocolate.
For six muffins:
50 g chocolate (I used milk chocolate)
100 g very ripe/brown banana
25 g oil (I used soy oil, as it is neutral in taste. The book recommends canola or sunflower oil)
12 g cocoa powder
50 g flour
1/2 teaspoon baking soda
For the frosting/ sauce:
25 g chocolate
1-3 tablespoons milk (depending on how runny you want the frosting/sauce)
1 heaped teaspoon cocoa powder (optional – I used this to give the sauce a richer taste)
Heat oven to 250℃. Chop the chocolate coarsely. In a smoothie maker/food processor, weigh up the banana, oil and sugar. Let it mix until the mixture is creamy. It should have a smoothie-like texture. Sift cocoa powder, flour and baking soda into the mixture. Let it mix in the processor. Gently fold in the chopped chocolate – try to keep the batter airy. Pour the mixture in six muffin cases (preferably placed in a muffin tray). Place in the oven, and let the muffins bake at 250℃ for 3 minutes. Then, lower the temperature to 180℃ and let them bake for an additional 10-15 minutes. Check with a wooden stick if they are finished before letting them cool off on a cooling rack.
To make the frosting, chop the chocolate finely and place in a small bowl. In a small cooking pot, mix the milk and cocoa powder. Heat up the blend until it is almost boiling. Pour it over the chocolate and mix until smooth. Serve the frosting hot with the muffins, or let it cool to make cupcake frosting.