Custard Muffin with Dark Chocolate Ganache





Makes 12-14 Muffins

Oven Temperature: 180C


For Muffins:

  • Sugar – 200 grams
  • Custard powder – 50 grams
  • Maida (Flour) – 150 grams
  • Eggs – 200 grams
  • Butter – 200 grams
  • Baking Powder – 1 teaspoon
  • Vanilla Essence – 1 tablespoon
  • Milk to smoothen the batter (if needed)

For Dark Chocolate Ganache:

  • Fresh Cream – 6 tablespoon
  • Dark Chocolate chunks – 150 grams
  • Sprinklers – 1 cup



For Muffins:

  • Preheat the oven at 180C
  • Line a muffin tray with cupcake liners
  • Beat sugar and butter in a bowl until light and fluffy
  • Sift flour, custard powder and baking powder, and keep adding it to the batter 2 spoons at a time, alternating with the eggs one by one.
  • Beat until the batter is smooth
  • Now, put the batter in muffin cups and bake for 15-20 minutes.

For Dark Chocolate Ganache:

  • In a small pan, pour the cream and put it on a gas with medium flame; let it boil completely
  • Add the dark chocolate chunks to the boiled cream; let it sit for one minute before you stir with spatula till smooth saucy consistency
  • Let the ganache and muffins cool at room temperature for 20 minutes
  • Dip the top of the muffin in the ganache and swirl it a little and take it out holding for 30 seconds to let the excess drip out
  • Roll the sides of the muffin now in the sprinklers




4 responses »

    • Hi Tanya,

      For this recipe its best if you weigh the eggs like you weigh the flour.

      Sometimes when there are big eggs I use 3 and sometimes 4. It varies. So best is to weigh it.

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