Monday, 5 November 2012

Mexican Mole Muffins and a Dr Oetker Chocolate Giveaway #15

Cornwall is my home and I hate to leave it. However, the pull of friendship can be strong, so this weekend, we headed upcountry to some chocolate loving friends in Glastonbury. With time in fairly short supply, I decided to make some chilli muffins from Unwrapped, the Green & Black's Original chocolate cookbook. These Mexican Mole Muffins appealed, not only because they were quick to make, but also because they had a lot of chocolate in them - ideal for the aforementioned chocoholics. With the cold winds and hail storms we'd been experiencing, the chilli seemed like a nice warming idea too.

Luckily I had recently been sent a load of chocolate goodies from Dr Oetker, so I had plenty of chocolate to choose from. As the above recipe called for a high cocoa content milk chocolate, the 33% Cook's chocolate was ideal.

This is how I did it:
  • Chopped 100g 33% milk chocolate into shreds with a sturdy knife.
  • Chopped half a de-seeded rocoto chilli finely.
  • Sifted 200g flour (half wholemeal, half white) into a bowl along with 1 tsp baking powder, 25g cocoa powder and 1/2 tsp fine sea salt.
  • Added 110g vanilla (caster) sugar. 
  • Stirred in the chocolate and chilli.
  • In a large jug, beat 2 medium eggs with 100ml sunflower oil.
  • Whisked in 225g milk and 1/2 tsp of vanilla extract.
  • Made a well in the centre of the dry ingredients and poured in the wet.
  • Mixed together gently until just incorporated.
  • Divided the mixture between the muffin cases, making a complete mess as I did so - the mixture was very runny.
  • Baked at 180C for 20 minutes.
They didn't rise as much as I expected, but they were nonetheless delicious. The rocoto generated a gentle heat, which allowed the flavour of the chilli to come through. But after the muffin had gone, that same chilli buzzed around the mouth and was much more noticeable. Although liberally studded with chocolate, which gave a satisfying sweet crunchy burst, the chips had sunk to the bottom half, which was a bit disappointing but inevitable given the wetness of the batter. Anyway, between us we managed to devour most of them in fairly short shrift and used them to power us to the top of Glastonbury Tor.

Many thanks to Dr Oetker for this great chocolate themed toolbox. I'm looking forward to making lots of fun things with the remaining items, although I have already made some scrumptious cookies with the white choc chips - recipe to be posted later.

This is what I received:
  • 150g bar of cook's 33% milk chocolate
  • 150g bar of cook's 54% dark chocolate
  • 150g bar of cook's 72% dark chocolate
  • 100g bag of white chocolate chunks
  • Pack of chocolate ready to roll icing
  • Giant milk chocolate stars
  • Chocolate flavour writing icing
  • Milk and white chocolate flakes
  • Chocolate flavour strands
  • Vanilla extract with seeds
  • Cake release spray
Giveaway
If you would like a chance at getting your hands on this chocolate baking and decorating extravaganza just in time for Christmas, then please fill in the Rafflecopter below. You will need to leave a comment on this post which then gives you additional chances to enter if you so wish. Rafflecopter will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified. This giveaway is only open to those with a UK postal address.

Closing date is Sunday 2 December 2012


a Rafflecopter giveaway

259 comments:

  1. I always prefer to use dark chocolate for the richer, more intense flavour that comes with it.

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  2. I buy plain chocolate, and try to buy good quality but sometimes I do go with the cheap stuff!

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  3. I prefer to use dark chocolate (with a high cocoa solids factor)

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  4. the chilli and chocolate combo is always a wonderful success and that undertone of heat is so un-expected... I love the look of their cracked tops... when you going to come up to Lincs, we'd love to have you x

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  5. I always prefer to use plain/dark chocolate as it's more rich. If I'm coating with chocolate, it's always a dilemma whether to use dark or milk chocolate.

    The mexican mole muffins sound so different. Up until now, I haven't been a chilli fan. I like it when it's warming but not hot. I love that they've also got vanilla caster sugar in them too.

    -Lisa.
    Sweet 2 Eat Baking

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  6. I prefer milk chocolate to cook with

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  7. I'm a bit of a tart when it comes to baking with chocolate, which ever crosses my path first is the one I will go with. I think I would prefer to mostly use white, however, if a recipe calls for dark I generally even out the bitterness with some milk chocolate too ... if it calls for milk chocolate I add a bit dark chocolate for that lovely intense colour. See what I mean?? A total tart ;0)
    Lovely of you to make these muffins to bring to your friends too, such a nice gesture and they look amazing.

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  8. I definitely bake with dark chocolate the most, but the quality I use does vary - if it's for something where chocolate is really the star ingredient, like a brownie or ganache, then it has to be the good stuff, but if it's chocolate chips in a muffin or to be melted into sugary icing, I tend to go cheap...

    Interested to see how you find the cake release spray, I've been umming and ahhing over whether or not it's worth investing in!

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  9. Milk chocolate, because my guys prefer it, personally I love the dark one.
    Your choc muffins look lush!

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  10. We have some catering dark choc on the go at the moment, it's very silky, amazing melted down!

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  11. Depends what I'm making. I use dark chocolate for chocolate frosting but milk chocolate if making decorations for the top of cupcakes

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  12. Catherine McAlinden5 November 2012 at 20:45

    I usually only cook with milk chocolate

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  13. I like to bake with dark however if I only have white or milk in the house and I am in the baking mood then any will be used

    Angela

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  14. 70% Dark Chocolate by choice but normally cheap and cheerful dark chocolate for cakes!

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  15. These are my kind of muffins, with a kick of chilli just perfect to eat after a nice walk in some beautiful countryside. I have this book so will be looking them up to make and have plenty of home grown chillies to hand too!

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  16. I prefer cooking with dark chocolate, always gives a nicer flavour when cooked

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  17. Dark chocolate for a richer flavour

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  18. I prefer milk chocolate as my family are not keen on dark x

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  19. 70% cocoa solids is usually sufficient for a proper chocolate hit

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  20. the muffins look so perfect - I am always unsure about trying to get the right balance of chilli but I love the idea of mole muffins

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  21. I cook with dark chocolate as it is our favourite. I have been known to cover a cake with 85% dark chocolate!

    Hazel Rea - @beachrambler

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  22. Dark chocolate is my favorite to cook with, the more chocolaty the better! ♥

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  23. got to be the proper chocolate nothing less than 85%

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  24. I love cooking with dark chocolate- YUM! :)

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  25. i like to use good quality dark chocolate

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  26. I always use dark chocolate as it givesa richer taste to my baking

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  27. Dark chocolate - at least 75%. Mmmm.

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  28. Only milk cooking chocolate for me!

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  29. definitely Dark Chocolate for cooking with

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  30. I prefer good quality dark chocolate, but as I'm permanently skint I tend to use whatever I lay my grubby little paws on

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  31. Dark chocolate always turns out best for me

    Tiffany Oconnell

    @toc83

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  32. Dark choc is always scrummy as the flavour is more intense :)

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  33. dark choc for sure

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  34. I always cook with dark/ plain chocolate.

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  35. i prefer milk chocolate to cook with

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  36. i like dark but my children prefer white or milk

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  37. I nearly always cook with dark chocolate x Thank you very much! @starcatch3r

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  38. I use ordinary milk chocolate, cooking chocolate is too expensive.

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  39. It depends on what I'm baking. Dark and milk chocolate are both good for cookies, milk chocolate seems to work best with muffins.

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  40. milk chocolate

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  41. I love all sorts of chocolate so always like a mix

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  42. Plain Chocolate is definately my favourite to bake with!! rich and yummy!!! nom nom nom!!!

    @SaladScoffer

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  43. milk or white if it's for children, dark with chilli if it's adults only

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  44. It depends what I'm making. I use white with raspberries and lighter puds, milk for children and dark for me!

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  45. I prefer to cook with dark chocolate, yummy

    @froggybiby on twitter

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  46. I prefer cooking with milk chocolate

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  47. Milk chocolate but depends on what i'm making a sometimes i also use dark chocolate too.

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  48. xxgeexx2312@gmail.com7 November 2012 at 03:32

    White chocci

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  49. I'm not keen on dark chocolate so tend to stick with milk or white chocolate (my favourite LOL )

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  50. All chocolate is good with me!!!

    @shoegirl1965

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  51. Dark Chocolate usually

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  52. Any standard milk chocolate.

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  53. Dark Chocolate & half wholemeal, these muffins could almost be described as healthy! Look forward to trying the recipe

    Jenny b

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  54. I like to use milk chocolate k.mayhead@btinternet.com

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  55. it depends on what i am baking, but il use any chocolate, its fun to experiment with different flavoured chocolates to like daim bar by milka or toblerone
    competitionbecky@hotmail.co.uk

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  56. White chocolate

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  57. I like chocolate with bits in that i can use in brownies. Or, I like really dark chocolate to offset the sweetness

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  58. I like to use Milky Bar White Chocolate. Delicious.

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  59. Either dark (for the strong taste) or white (for the creaminess).

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  60. I always use a good quality dark chocolate at least 70% cocoa solids, but when baking for the kids i use a good quality milk chocolate

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  61. I use mostly milk chocolate!

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  62. Depends on what it is for and who it is for!

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  63. Dark chocolate for baking but milk for chocolate decoration

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  64. Sheila O'Donoghue9 November 2012 at 16:46

    I dont use white chocolate very often I find the dark chocolate and the milk chocolate more to my taste.

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  65. I just use drinking chocolate usually.

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  66. Dark Chocolate so it gives that luxurious rich flavour

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  67. I prefer to use milk or white chocolate xx

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  68. Love dark chocolate best more flavour

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  69. I like to use dark chocolate and have found that the Rylands brand (in Tesco) has a really good flavour and is cheaper than the quality baking brands.

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  70. I like to use Milk Chocolate, but prefer it to be Belgian.

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  71. Looks like you got a better selection of goodies than I did a couple of years ago.... mine included chocolate flavoured cake covering..... !?! Yuk! Out of choice I always use 70% choc, aside from when I think my colleagues will find it too bitter.

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  72. It depends what I'm making! Plain gives a more intense flavour, but I do like to use milk if I'm making something for little ones.

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  73. I prefer to cook with dark chocolate.

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  74. white chocolate. I make a chocolate muffin with the melted chocolate in the middle and then top it with raspberries!

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  75. i cant find the share to facebook button???

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    Replies
    1. Just ckick on the green Share This button at the bottom of the post

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  76. Dark chocolate as I find I can have a smaller portion & get a better satification.

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  77. Very dark chocolate, although not for everyday eating, just for baking.

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  78. Milk chocolate, my 4 munchkins aren't too keen on dark chocolate x

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  79. Good quality dark chocolate every time. x

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  80. Depends what I'm cooking - I've cookies in the oven with milk and white chocolate chips but a chocolate cake, for example needs dark chocolate with a high cocoa content

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  81. It depends on what I am baking. If it is cakes or cookies I always use dark chocolate (min 70% cocoa). However if I am making chocolate decorations I always use milk chocolate (35% cocoa) as otherwise the kids won't eat them.

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  82. pure cocoa powder if I can get it, then I'm totally in control of the intensity of the choconess. If not a standard bar of plain dark but never cooking chocolate it reminds me of candy.

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  83. I tend to use plain chocolate

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  84. I like making cheesecakes, i find Galaxy works the best. Not a fan of cooking chocolate at all.

    Simon.

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  85. I always use Milk Chocolate because I prefer the taste

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  86. For cookies I use normal milk chocolate bars

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  87. Chocolate buttons are always easier to melt rather than breaking up bars of chocolate

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  88. I like to cook with dark chocolate but will use ANY chocolate given half a chance, fab giveaway :)

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  89. I prefer to cook with dark chocolate; I like the bitter sweetness of dark chocolate :-)

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  90. rachael jones mann25 November 2012 at 20:28

    Dark chocolate

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  91. Plain chocolate's much easier to work with, but I don't like chocolate with a very high percentage of cocoa solids.

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  92. I usually cook with milk chocolate

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  93. Dark chocolate
    @jen1984j
    jen louise jackson

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  94. Dark high cocoa solids - better taste xoxo

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  95. Dark chocolate. As I like to eat all the others before I get to cooking. x

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  96. Dark chocolate is better to cook with. My children aren't too keen on dark chocolate, but adding a splash of double cream helps

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  97. I prefer to cook with white, but my daughter likes milk better.

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  98. always dark chocolate

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  99. I prefer to cook with Dark Chocolate

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  100. I prefer to cook with dark chocolate

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  101. White Chocolate

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  102. MILK

    GREIG SPENCER

    greigspencer@live.co.uk

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  103. Milk Chocolate, yummy :)

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  104. Milk chocolate is best in cookies, when I'm baking cakes I prefer dark x

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  105. Definitely dark chocolate, delicious!

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  106. I prefer to cook with dark chocolate.

    @rachiegr

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  107. Any chocolate, whatever happens to be the cheapest. Not usually cooking chocolate as for some reason its far more expensive than buying general chocolate bars.

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  108. I prefer milk chocolate except for a few recipes for which i use dark

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  109. Depends on what I am cooking. For sweets it has to be high cocoa content dark chocolate, slightly bitter. For everyday stuff then milk and for muffins then i prefer white. Always chocolate bars not cooking - never tastes as good!

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  110. Georgia McAllister29 November 2012 at 23:21

    I always use milk chocolate chips, they're very child friendly. I always buy extra so we can taste them to make sure they're ok.

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  111. Dark for in cakes and milk on top

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  112. Depends what I am making - chilli is lovely with a square of dark chocolate added, but I prefer milk chocolate on the top of cakes

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  113. Cadbury Milk Chocolate

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  114. I know all the food experts say to use good quality plain chocolate but I hate the taste of it so i always use milk chocolate instead and I've never been disappointed with the results (mainly because when something has chocolate in it I have low standards of excellence!) x

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  115. Dark Cgocolate

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  116. I only really cook with dark chocolate because its what I like the best

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  117. Good quality dark chocolate, green and blacks gives a wonderful taste and theres all the other flavours if you need something a little tasty

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  118. Depends on what I'm making but I like milk chocolate!

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  119. Callebaut Origine, Madagascar dark chocolate chips

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  120. milk chocolate is the BEST- so nice and creamy and not too sickly or bitter

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  121. Milk Chocolate - so I can eat most of it while I am prepping :)

    Becci Cleary/@beccicleary87/rcleary57@yahoo.com

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  122. Usually milk chocolate but i often use a bit of dark too

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  123. Dark chocolate, just love the 'bitterness'

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  124. dark chocolate but my partner hates it!

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  125. Barry Callebaut Milk. It has a lovely caramel aftertaste :)

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  126. I prefer dark but the family like milk

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  127. Milk chocolate here, no-one else would eat it if I used Dark. (That isn't necessarily a bad thing!)

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  128. milk chocolate for me, my children prefer it

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