Double chocolate muffins recipe
 The beauty of this double chocolate muffin recipe is that the chocolate chips are slightly hidden so each explosion of chocolate is a delightful surprise. For this recpe you will need a 12-hole muffin tin with paper cases. 100g/3½oz dark chocolate, 55-65% cocoa solids50g/1¾oz unsalted butter225g/8oz plain flour40g/1½oz cocoa powder1½ tsp bicarbonate of sodapinch of salt 100g/3½oz soft light brown sugar125g/4½oz golden caster sugar2 free-range eggs200ml/7fl oz buttermilk50g/1¾oz sunflower oil1 tsp vanilla extract100g/3½oz chocolate chips (dark, milk or white chocolate) 100g/3½oz dark chocolate, 55-65% cocoa solids 50g/1¾oz unsalted butter 225g/8oz plain flour 40g/1½oz cocoa powder 1½ tsp bicarbonate of soda pinch of salt 100g/3½oz soft light brown sugar 125g/4½oz golden caster sugar 2 free-range eggs 200ml/7fl oz buttermilk 50g/1¾oz sunflower oil 1 tsp vanilla extract 100g/3½oz chocolate chips (dark, milk or white chocolate) Method Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips.Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached.Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips. Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached. Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Recipe tips Make sure these chocolate chip muffins rise to the occasion by adding the wet ingredients to the dry ingredients at the last minute. This mixture makes enough for 12 large muffins, so if you like to throw in extra chocolate chips bear in mind that you are likely to end up with an extra muffin. You can put an extra muffin case in a ramekin if needed to prevent any mixture being wasted.