Mint, hot chocolate and pancakes. What's not to love about these easy to make mini muffins. Simply whip up an American Style Pancake batter using your favourite Mint Hot Chocolate, throw in some dark chocolate chunks, and bake.
Ingredients
- 150ml milk
- Good quality mint hot chocolate flakes or powder (one with a high cocoa content works best)
- 150g plain flour
- 1 tsp baking powder
- 1 1/2 tbsp golden caster sugar
- 1 large egg - lightly whisked
- 30g butter - melted
- 50g dark cooking chocolate - chopped into approx 5mm chunks
Directions
- Make your hot chocolate using the milk and relevant amount of chocolate flakes or powder as per instructions for your chosen brand. Leave to cool.
- Heat oven to 180C/160Fan/Gas 6.
- Lightly grease a 24 hole mini muffin tin with oil. Make sure you grease all the way up the sides.
- Sift the flour and baking powder together into a large bowl. Mix in the sugar.
- Add the egg and cooled hot chocolate, whisking as you go.
- Pour in the melted butter. Whisk again to create a smooth batter.
- Mix half of the chocolate chunks into the batter.
- Spoon 1 tbsp of batter into each hole of the muffin tin.
- Drop 1 or 2 of the remaining chocolate chunks on top of each batter serving.
- Bake in the oven for 10 minutes, until the muffin is risen and firm to the touch.
- Leave to cool slightly, then remove from the muffin tin. You may need to very gently run a sharp knife around the edge to loosen the muffins.
- To enjoy them at their best, eat the Mint Hot Chocolate Pancake Muffins whilst they are still warm.
Mint Hot Chocolate Pancake Muffins Notes:
The hot chocolate you use obviously affects the end result, so I recommend using a good quality drinking chocolate for maximum flavour.
We are lucky enough to own a Hotel Chocolat Velvetiser, and when making the hot chocolate for this recipe I use a 35g sachet of their Mint Hot Chocolate with 150ml of milk.
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