Better called as “volcano muffins” in the office. Maybe because I did fill the muffin cases up to the sky! But delicious they were. -enjoy-
2 cups (300g) self-raising flour
½ cup (50g) Dutch cocoa, sifted
1 teaspoon baking powder, sifted
1½ cups (265g) brown sugar
150g unsalted butter, melted
¾ cup (180ml) milk
2 teaspoons vanilla extract
200g dark chocolate, chopped
¾ cup (190g) store-bought thick caramel or dulce de leche
Preheat oven to 180°C. Place the flour, cocoa, baking powder and sugar in a bowl and mix to combine.
Add the eggs, butter, milk and vanilla and mix until just combined. Stir through the chocolate.
Divide half the mixture between 12 x ½-cup-capacity (125ml) well-greased muffin tins lined with paper cases.
Top each with the caramel and top with the remaining mixture. Cook for 22–24 minutes. Allow to cool before serving. Makes 12.