This recipe was inspired by my Twitter friend and talented chocolate baker Choclette. Each month she and baking friend Chele host the We Should Cocoa challenge: make something chocolate-based with a chosen special ingredient. For April 2011 the special ingredient was marzipan. I wanted to recreate the comforting idea of a Simnel cake — a sweet marzipan centre — but in muffin form. I also wanted to warm the chocolate with cosy spices. My smallest biscuit cutter is heart-shaped, so I cut marzipan hearts to tuck into the batter, creating a little surprise inside each muffin. They’re perfect for Valentine’s Day or any time you want a comforting, slightly grown-up chocolate treat (a splash of Amaretto would work nicely).
Chocolate muffins with marzipan & spices recipe
You will need a 12-cup muffin tin. Preheat the oven to 190–200°C.
Ingredients
260g plain flour (I used 50/50 white and wholemeal) 2 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 75g caster sugar 50g unsweetened cocoa 1–2 tbsp ground cinnamon 1 tsp ground cardamom 1 tsp ground nutmeg (freshly grated if possible) 1 egg 250g milk 1 tsp vanilla extract 85g vegetable oil (or 85g melted butter) 150g marzipan 150g dark chocolate (around 80% cocoa is ideal)
Method
Sift the dry ingredients into a bowl and mix to combine. In a separate bowl, beat the egg and add the milk, vanilla and oil (or melted butter), mixing until smooth. Roll the marzipan on a lightly floured surface to about 5mm thick and cut out shapes that will fit inside each muffin case — hearts are what I used. Break the chocolate into rough chunks.
Pour the wet ingredients into the dry and stir until just combined; a lumpy batter is fine. Spoon about one tablespoon of batter into each muffin case. Press a marzipan shape into the centre of each portion of batter, then cover with more batter so the marzipan is fully enclosed. Scatter two or three chocolate chunks on top of each muffin (and snack on any leftovers as you go).
Bake for 20–25 minutes, or until the tops are firm to the touch. Allow the muffins to cool briefly in the tin, then transfer to a rack. The marzipan will stay moist and melt slightly, creating a sweet surprise inside each spiced chocolate muffin.