Best 6 Chocolate Sponge Cake Muffins Recipes
Chocolate sponge cake muffins are a delectable treat that combines the rich flavor of chocolate with the light and airy texture of a sponge cake. Perfect for breakfast, dessert, or a midday snack, these muffins are easy to make and can be enjoyed by people of all ages. With a few simple ingredients and a muffin pan, you can create a batch of these delicious muffins in no time. So gather your ingredients, preheat your oven, and get ready to indulge in the delightful aroma and irresistible taste of chocolate sponge cake muffins.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE SPONGE MUFFINS RECIPE
Delicious chocolate sponge muffin which is so tasty when served with a cup of milk or coffee. You can decorate this with frosting and serve too.
Provided by Aarthi
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degree C. Line muffin cup with cupcake cases and set aside.
- Take eggs in a bowl and beat till creamy and fluffy.
- Add in sugar little by little and beat again.
- Add vanilla and mix well.
- Add in flour, salt, baking powder and fold gently.
- Add in cocoa powder and mix well.
- Add in hot milk and fold gently.
- Spoon it into muffin mould and bake for 12 to 15 mins till it is done.
- Remove and cool completely.
- Serve.
CHOCOLATE SPONGE CAKE MUFFINS
A chocolate muffin with a sponge cake texture that goes well for brunch or dessert with a nice chocolaty flavor.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Mix flour, baking powder, and baking soda together in a small bowl.
- Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats; beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.
- Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.
- Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 40 g, Cholesterol 63.7 mg, Fat 8.7 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 134.1 mg, Sugar 21.4 g
DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY
Here's what you need: self-raising flour, cocoa powder, sugar, salt, vegetable oil, softened butter, egg, milk
Provided by Lucy Robbert
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Pre-heat oven to 200°F.
- Add flour, cocoa powder, sugar, and salt into a bowl and mix well.
- Then slowly fold in the oil and butter. Once combined, crack the egg into a separate bowl and add a little bit at a time.
- Now, add enough milk to turn it into a batter-like consistency and mix well.
- Butter a square pan and pour in the batter. Bake for 12-15 minutes.
- Let cool, then serve.
Nutrition Facts : Calories 452 calories, Carbohydrate 81 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 35 grams
CHOCOLATE SOUR CREAM MUFFINS
This recipe originally called for applesauce, but one time in a pinch, I substituted sour cream... it worked! Chocolate lovers can't resist these rich cake-like muffins.
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MUFFINS
Make chocolate muffins as a weekend baking project with the kids. These family-friendly bites are perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want
Provided by Member recipe by spagettiqueen
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
- Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
- Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.
Nutrition Facts : Calories 257 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium
SPONGE CUPCAKES
Steps:
- Preheat the oven to 375 degrees and line a muffin tin with baking cups. With an electric mixer, whip the egg yolks and all but 3 tablespoons of the sugar for about 5 minutes, until light and fluffy. Beat in 1 1/2 tablespoons of boiling water and the vanilla. Sift together the cake flour and salt. Fold into the yolks until just mixed.
- Whip the egg whites until foamy. Slowly incorporate the remaining sugar and whip until the whites hold stiff peaks. Stir 1/3 of the whites into the yolks, then gently fold in the rest.
- Fill each muffin cup about 3/4 full, and bake until the cupcakes are lightly browned and spring back when pressed lightly, 15 to 20 minutes. Cool on a rack.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 72 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- Use room temperature ingredients: This ensures that the batter mixes together smoothly and evenly.
- Do not overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the muffins at a high temperature for 10 minutes, then reduce the temperature and continue baking: This helps the muffins to rise quickly and then bake evenly throughout.
- Use a toothpick or skewer to check if the muffins are done: Insert the toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- Let the muffins cool completely before frosting them: This will help the frosting to set properly.
Conclusion:
Chocolate sponge cake muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With just a few simple ingredients, you can make a batch of these muffins that will be enjoyed by people of all ages. So next time you are looking for a sweet treat, give these chocolate sponge cake muffins a try. You won't be disappointed!
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