Boston Chocolate Custard Muffins


Dan Lepard is a man who I believe should be president. Of cakes. At least. This concoction of mine is a direct take from his recipe – all I did was add chunks of Toblerone to the batter. And that only happened because we had too much Toblerone in the house. Innovative, huh?

Simple to make – with only one challenge! You need to create a custard of sorts to make the batter. Much like making caramel, this is a concept that scares a lot of people – myself included. So I’ll say the same thing I said about caramel concocting – relax. Stay calm. Follow me. It’ll be peachy. Mr. Lepard calls these “the best chocolate muffins you’ll ever eat.” Take him seriously.


50g Cornflour
75g Cocoa Powder
100g Dark Soft Brown Sugar
225ml Cold Water
75g Unsalted Butter, Cubed
125g Finest Quality Dark Chocolate, broken to pieces
75ml Sunflower Oil
2tsp Vanilla Extract
2 Large Eggs
125g Caster Sugar
125g Plain Flour
2 & 1/2tsp Baking Soda
Bar or two or three of your favourite chocolate
Flaked Almonds (Optional, I just added them cause they matched the Toblerone)


1. Oven! 180 Celsius, fan. 160, fan free. Line a muffin tray – expect to make about twelve of these. These are worth some pretty paper cups – aren’t these cute?

2. It’s custard time mofos. Cornflour, cocoa, brown sugar and water go into a saucepan. Combine and whisk together over a medium heat until boiling happens – patience! Don’t turn up the heat to try make it go faster. Give it time. Never stop stirring. The mix will thicken and smoothen. When you see that consistency, plus bubbles, take it off the heat immediately (as in physically move the saucepan off the ring, don’t just turn off the heat). See? That wasn’t so bad. Yay!

3. Now beat in the butter and chocolate, until they have melted and absorbed. Next, add in your oil, vanilla and one of the eggs, and beat the mix til combined. Follow up with the second egg and caster sugar. Beat to a thick smooth consistency. I suggest this music to accompany this step.

4. Combine flour and baking powder in a separate bowl and then tip it into the saucepan. Fold through to combine. Ensure you don’t have any dry flour pockets left in the mix, as they are the evil ruiner of good muffin.

5. Scoop batter into your liners, ensuring even distribution. Now for the final flourish – chop your favourite chocolate into twelve good size pieces (Moro would be amazing!) and wedge a chunk into each batter filled paper liner. Any additional sprinkles like chopped almonds over the top. Into the oven they go – give them twenty five minutes.



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