Makes 12 muffins.
YOU WILL NEED
100g butter, melted
2 large free-range eggs
150g caster sugar
250g self-raising flour
3 tbsps good-quality cocoa powder
100g white chocolate, roughly chopped
100g dark chocolate, roughly chopped
Pre-heat the oven to 175°C. Line a muffin tray with paper cases.
In a bowl, whisk together the butter, buttermilk and set aside.
In a stand-alone mixer, beat the eggs with the sugar until light and fluffy. Add in the butter mixture and whisk until combined.
Gently fold in the flour and cocoa powder until just combined. Now, stir through the white and dark chocolate pieces until combined. Be sure not to over-mix the batter.
Spoon the mixture into the paper cases and place in the oven to cook for 15-20 minutes, until brown on top. Remove from the oven and let cool slightly before transferring to a wire rack to cool further.