Chocolate Muffins can come in all shapes and sizes, jazz yours up by introducing a soft & creamy whipped icing made PURPLE by our anti-oxidant rich acai powder. A delicious moist cake with a berry bursting topping!
Equipment
- Oven
- Glass Bowl
- Wooden Stirring Spoon
- Large Mixing Bowl
- Muffin Cups
- Muffin Tray
Ingredients
- 200g Dark Chocolate
- 65g Brown Sugar
- 150ml Sour Cream
- 2 Tsp Vanilla Extract
- 100g Almond Flour
- 1/2 Tsp Salt
- 5 Eggs
For the topping
- 200ml Double Cream
- 1 Tbsp Powdered Sugar
Method
- Preheat oven to 350 degrees. Place chocolate and brown sugar in a glass bowl or pan and place this over a pot of barely simmering water.
- Heat until chocolate is melted and sugar is incorporated, stirring often. Stir in sour cream and vanilla.
- In a large bowl, combine almond flour, acai powder, cocoa powder, salt and cayenne. Add the melted chocolate to the bowl and stir to combine.
- Add the eggs one at a time, stirring between each egg. Spoon the batter into 12 greased muffin cups and bake until firm to the touch, about 22 minutes.
- Add the acai to the cream in a large bowl and beat until soft peaks form. Add the sugar and continue beating to incorporate it.
- Serve cakes topped with the purple whipped cream. Enjoy!
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