These Thermomix Chocolate Caramilk Muffins are an easy Easter treat!
I get VERY excited when I see Easter Eggs popping up on the shelves at the supermarket, and I was lucky enough to pick up a couple of bags of the new Caramilk Easter Eggs recently.
These Thermomix Chocolate Caramilk Muffins are based on my favourite Chocolate Muffin recipe, and they are made even better by the addition of Caramilk Easter Eggs throughout the muffin AND on top.
Tips for Making these Thermomix Chocolate Caramilk Muffins
- It’s important to coat the Caramilk pieces lightly in flour before stirring them through the muffin mixture, otherwise they will sink to the bottom of the muffins.
- You can use your Thermomix to chop the Caramilk eggs, however I prefer (and find it easier) to roughly chop them using a large knife.
- These Muffins are best stored in an airtight container in your pantry for up to one week.
- These Muffins are also freezer friendly when iced – just leave off the Caramilk Egg on top.
You may also like this Maltesers Easter Bunny Muffin Recipe
Thermomix Chocoalte Caramilk Muffin Recipe
This easy Thermomix Chocoalte Caramilk Muffin Recipe is a great Easter dessert and treat that the kids will love helping you make.
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Servings: 12 muffins
Equipment
- Thermomix
Ingredients
- 90 grams butter
- 2 tbsp cocoa powder
- 175 grams self raising flour
- 175 grams caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 130 grams milk
- 230 grams Caramilk Easter Eggs 1 bag
- 1 tbsp self raising flour extra
Chocolate Icing
- 1 and 1/2 cups icing sugar mixture
- 1 tbsp cocoa
- 1 tsp butter softened
- 2 tbsp boiling water
Instructions
- Preheat your oven to 180 degrees (fan forced) and line the a muffin tray with paper cases.
- Set aside 12 Caramilk Easter Eggs and roughly chop the remaining Easter Eggs into small pieces. Place them into a bowl and lightly coat with the extra flour. Set aside until needed.
- Place the butter (which has been cubed) into your Thermomix bowl and melt for 2 minutes at 65 degrees on speed 2.
- Add the self raising flour, cocoa, caster sugar, eggs, milk and vanilla essence to your Thermomix bowl and mix for 5 seconds on speed 4 before scraping down the sides and mixing for a further 7 seconds on speed 4 or until combined.
- Add the chopped and floured Caramilk Easter Egg pieces and use a spatula to gently fold through the mixture.
- Divide the mixture amongst the paper cases and bake for 15-18 minutes or until a skewer inserted in the middle comes out clean.
- Allow the cupcakes to cool in the tin for five minutes before transferring to a wire rack to cool completely.
- Once the muffins have cooled, combine the icing sugar mixture, cocoa, butter and boiling water until smooth. Ice each muffin and decorate with one of the Easter Eggs set aside earlier.
Notes
- It’s important to coat the Caramilk pieces lightly in flour before stirring them through the muffin mixture, otherwise they will sink to the bottom of the muffins.
- You can use your Thermomix to chop the Caramilk eggs, however I prefer (and find it easier) to roughly chop them using a large knife.
- These Muffins are best stored in an airtight container in your pantry for up to one week.
- These Muffins are also freezer friendly when iced – just leave off the Caramilk Egg on top.
Enjoy!!
For more easy Chocolate Recipes, you may like to check out our Chocolate Book an our Thermomix Easter Recipes Book.
