|130 g||chocolate — chopped|
|150 g||castor sugar|
|90 g||yoghurt — at room temperature|
|1 tsp||vanilla extract|
|2||eggs — at room temperature|
|40 g||cocoa powder|
|1 tsp||bicarbonate of soda|
|1||salt — pinch|
|1/3 cup||brown sugar|
|50 g||biscuits — chopped|
|marshmallows — chopped for topping|
Preheat the oven to 220C and prepare a muffin pan with muffin wrappers.
To make the muffins: In a bain marie or in a heatproof bowl over simmering water, melt the butter and chocolate and allow to cool slightly
In a separate bowl mix the sugar, yoghurt, eggs and vanilla then pour in the slightly cooled chocolate butter mixture and combine.
In a larger bowl, sift the flour, cocoa powder, bicarb and salt. Gently fold in the wet ingredients, careful to not over mix.
To make the streusel: Combine all the streusel ingredients in a small bowl.
Fill the muffin 3/4 way with the batter and top each with the prepared streusel.
Bake for 5min in the 220C preheated oven (this will allow them to rise nicely) then reduce the temperature to 175C and bake for another 17 minutes.
Remove from the oven and allow them to cool in the pan for a few minutes before popping them on to a wire rack to cool completely.
Finally, top with some marshmallows and either blow torch them or pop them for a few minutes in the oven on a preheated oven on grill until they’re golden.
Reprinted with permission from Sadie’s Bubble of Yum, follow on Instagram.