🔄
Skip to Content
icon
×
image
Decadent Triple Chocolate Muffins
Decadent Triple Chocolate Muffins

Decadent Triple Chocolate Muffins

Turn our popular Chocolate Cake Mix into decadent muffins, with the addition of generous dark and white chocolate chunks. The perfect anytime-of-the-day weekend treat!

  • icon
  • icon
  • Share on Facebook
  • Share on Twitter
  • Instagram
  • Share via Email

You Will Need:

  • 1 x 650 g Ina Paarman’s Chocolate Cake Bake Mix
  • 3 extra large or jumbo eggs
  • 1 cup (250 ml) oil
  • 1 cup (250 ml) hot water plus 2 t (10 ml) coffee granules
  • 150 g dark chocolate (Bournville or similar), chopped
  • 150 g white chocolate (Milky Bar or similar), chopped
  • 1 x 650 g Ina Paarman’s Chocolate Cake Bake Mix
  • 3 extra large or jumbo eggs
  • 1 cup (250 ml) oil
  • 1 cup (250 ml) hot water plus 2 t (10 ml) coffee granules
  • 150 g dark chocolate (Bournville or similar), chopped
  • 150 g white chocolate (Milky Bar or similar), chopped

Method:

Adjust the oven rack to the middle position, and preheat the oven to 180 °C.

Line 2 cupcake pans with 15 homemade baking paper cupcake liners.

Chop the chocolate bars (see video).

Prepare the cake mixture according to the package instructions, and combine until just mixed.

Add â…” of the chopped dark and white chocolate chunks to the mixture, and gently fold in.

Spoon this mixture into the muffin liners using an ice cream scoop or two dessert spoons.

Top each of the muffins with the remainder of the chopped chocolate.

Bake in the preheated oven for 25 minutes until the muffins are cooked. (An inserted skewer should come out clean.)

Cool the muffins on a wire rack.

Serve warm or at room temperature.

YouTube Thumbnail Play Button

Decadent Triple Chocolate Muffins

Turn our popular Chocolate Cake Mix into decadent muffins, with the addition of generous dark and white chocolate chunks. The perfect anytime-of-the-day weekend treat!

Decadent Triple Chocolate Muffins
  • Makes 15
  • Recipe Category: Baking, muffins cupcakes brownies and scones
  • Products in this recipe:

    Chocolate Cake Mix

You Will Need:

  • 1 x 650 g Ina Paarman’s Chocolate Cake Bake Mix
  • 3 extra large or jumbo eggs
  • 1 cup (250 ml) oil
  • 1 cup (250 ml) hot water plus 2 t (10 ml) coffee granules
  • 150 g dark chocolate (Bournville or similar), chopped
  • 150 g white chocolate (Milky Bar or similar), chopped

Method:

Adjust the oven rack to the middle position, and preheat the oven to 180 °C.

Line 2 cupcake pans with 15 homemade baking paper cupcake liners.

Chop the chocolate bars (see video).

Prepare the cake mixture according to the package instructions, and combine until just mixed.

Add â…” of the chopped dark and white chocolate chunks to the mixture, and gently fold in.

Spoon this mixture into the muffin liners using an ice cream scoop or two dessert spoons.

Top each of the muffins with the remainder of the chopped chocolate.

Bake in the preheated oven for 25 minutes until the muffins are cooked. (An inserted skewer should come out clean.)

Cool the muffins on a wire rack.

Serve warm or at room temperature.

Basket

Your Basket is Empty