Chocolate and strawberries pair so well, especially in cake form. These delightful little muffins feature a soft fluffy sponge with a strawberry centre and the topping is rather unusual but extremely tasty, read on for what we used.
You can change the filling and toppings with blackcurrants, marmalades, jams or even curds or chocolate spreads, all are equally as delicious.
Some recommended items from our kitchen for making our flapjacks…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- A mini muffin tray to make these into little party treats.
- Mini muffin cases.
- Piping bag to pipe the cream on the top, no need for anything expensive and fancy unless you want something super posh.
- Cupcake corer to take the centres out.
- Cake cooling racks, so handy to have.
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Makes 56 mini muffins
- 200g self raising flour
- 1 teaspoon baking powder
- 4 tablespoons Morrisons cocoa powder
- 100g caster sugar
- 4 tablespoons good quality sweetener
- 100g salted butter, softened
- 3 eggs
- 150ml whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon 0% fat Greek yogurt
For the topping:
- 1 big tub of quark
- 1 sachet of Hartleys sugar free strawberry jelly crystals
- 2 tablespoons sweetener
For the filling:
- 10 strawberries, roughly blitzed
- Preheat the oven to 180°C.
- Sift the flour, baking powder and cocoa into a bowl, add the sugar and give a quick mix.
- Add the butter and rub together until it resembles fine breadcrumbs.
- In another bowl whisk the eggs, milk, vanilla and yogurt until pale and fluffy.
- Slowly pour the egg mixture into the dry ingredients and gently whisk until smooth.
- Place mini muffin cases into mini muffin trays and carefully spoon the mixture into each case so they are just over half way full, don’t over fill them as they will rise up and over and make a mess. You can cook these in batches if you only have one tray just make sure the tray is cool before adding the next lot of cake batter.
- Bake for 18-25 minutes, poke one with a skewer to check it comes out clean, they should be nice and springy to the touch.
- Transfer the muffins to a wire rack to cool completely.
- Meanwhile in a bowl add the quark, jelly crystals and 2 tablespoons of sweetener and whisk until mixed and smooth. Place in the fridge for at least 1 hour before transferring to a piping bag ready to pipe.
- When ready to assemble the cakes core the centre of each muffin (see link above for the cupcake corer we use), being careful not to go all the way to the bottom, you want to go roughly half way into the cake. Fill the hole with the roughly blitzed strawberries, pop the cut out piece of cake on top and gently push down, not too much or you will push the filling out, then pipe the jellied quark over the top. Repeat this for all the muffins.
- Serve straight away.
- The muffins will last up to 3 days in an airtight container WITHOUT the quark.