Spicy Choco Chai Muffins

Product La Main Noire: Sticky Chai

Preparation time : 30 minutes

Quantity : 6 muffins

Ingredients

FOR THE MUFFINS:

• 140g self raising flour
• 80g cocoa powder
• 1 ½ teaspoons of baking powder
• ½ teaspoons of bicarb soda
• 50g butter, softened
• 30g Sticky Chai
• 125g sugar
• 25ml vegetable oil
• Pinch of salt
• 1 small red chilli, minced or a teasp. Chilli flakes
• 1 large egg
• 125ml buttermilk
• 3 tablespoons instant coffee powder

FOR THE GANACHE:

• 7 oz(210g) milk chocolate, chopped
• 1/2 teaspoon cinnamon
• 5 ½ oz (160g) thick cream
• 1 tablespoon instant coffee powder

FOR THE GLAZE:

• 5 oz (150g) dark chocolate
• 2 tablespoons butter
• 2 tablespoon corn syrup

Method

1. Preheat the oven to 370f. (200c) and grease some muffin moulds.
2. Mix together the flour, cocoa, baking powder, bicarb soda, salt, sugar and set aside.
3. Work together the eggs, butter, buttermilk, chilli and vegetable oil.
4. Incorporate the two preparations gradually and work with a whisk until it reaches a almost homogenous texture. IT should remain fairly thick and lumpy.
5. Fill muffin moulds almost to the top and then cook at 200 degrees for 3 minutes before reducing to 180 degrees for 15 minutes.
6. Let cool before removing from the mould.

To make the ganache

1. Simmer together the cream, cinnamon and coffee powder then pour this hot mixture over the milk chocolate.
2. Allow to sit for a few minutes then stir gently to combine. Allow to cool. When cool, spread the ganache over the top of the cake then chill.

For the glaze

1. Place the chopped chocolate, butter and corn syrup in a bowl over simmering water and mix until smooth.
2. Allow to cool a little then gently pour over the ganache, covering it entirely.
3. Chill the cake then allow it to come to room temperature before serving.