Chocolate, let me count the ways I love thee. In cupcakes, in brownies, in pancakes, in porridge, in muffins, on its own… are there any other ways?
Oh! In ice-cream, and in milkshakes. And hot. I can’t think of any more… But that was basically the primary reason behind making chocolate fudge muffins. It’s awesome in so many things. The second was that I had a bag of dairy free fudge that was just crying out to be used.
Sharing the fudge love
So, this bag of dairy free fudge wasn’t my own homemade vegan fudge, but actually some that I’d been bought for Christmas (I think). First, I tried to share it with my husband. I really did! Honest! But for all that he loves chocolate and sweet things, it turns out he didn’t like this bag of fudge. I know, weird right? Because of that, I I kept nibbling away at squares of it on my own but it was taking a long, long time to get through the bag – I have a sweet tooth, but my “dosage” is pretty small.
So I figured I would bake the fudge into chocolate muffins and take awseome muffins to the next level of awesome! Chocolate fudge muffins! Fudge in a form that even my slightly fussy OH would enjoy, because that man cannot resist anything with the word ‘chocolate’ in it! Literally! The other day he was saying he fancied a salad for lunch; I said I was making myself some chocolate protein pancakes… guess who wanted pancakes for lunch instead?
More indulgent chocolate recipes
So, unlike other chocolate recipes I’ve shared in the past, there’s nothing healthy about this recipe. It’s indulgent, sweet and melt in the mouth awesome. Do you need more reasons to try out my chocolate fudge muffins for yourself? How about that they’re:
- Easy to make
- Fudgy pockets of awesome
Chocolate Fudge Muffins (vegan)
Luci Rebecca, Made by Luci
- Prep: 5 minutes
- Cook: 18 minutes
- Total: 23 minutes
- Yield 6 muffins
- Calories 240
- 150g self raising flour
- 30g cocoa powder
- 75g light muscavado sugar
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 15g dairy free margarine
- 15g vegetable fat (like Trex)
- 60g dairy free fudge, chopped
- 150ml unsweetened soy milk + 1 1/4 tsp distilled vinegar
- Preheat oven to 180°C. Line a 6 hole muffin tray with paper cases.
- Mix the milk & vinegar in a small jug and set aside for five minutes.
- Meanwhile, in a medium sized bowl, cream together the sugar, margarine and vegetable fat.
- Add in all dry ingredients and mix with the creamed margarine/sugar until well distributed.
- Pour in liquid, mix briefly to combine - don't worry if there's still a few lumps.
- Fold in the fudge pieces quickly.
- Bang bowl on counter so air bubbles break.
- Spoon the mixture into the paper cases, then bake in the centre of a preheated oven for 15-18 mins (I check after 15 but they usually take 18 in my non-fan oven).
- Cool in the muffin pan for 10 minutes, then remove to a wire rack to cool completely.
- Serve while still slightly warm, or when completely cool. Keep in an airtight container.