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Prep Time 15 minutes
Cook Time 35 minutes
Servings 10
Calories 339 kcal

Ingredients
  

  • 2 Eggs
  • 300 ml Buttermilk
  • 50 g Vegetable oil
  • 100 g Butter Melted and cooled
  • 55 g Cocoa powder
  • 225 g Flour
  • 2 Teaspoons Baking powder
  • 140 g Light brown sugar
  • 40 g Caster sugar
  • 50 g Flaked almonds
  • 1 Teaspoon vanilla
  • 1/2 Teaspoon salt
  • 200 g Chopped up Toblerone I use a bag of mixed milk, dark and white mini’s
  • Optional decoration- Toblerone
  • Optional decoration- 10 Teaspoons of Nutella

Instructions
 

  • Preheat your oven to 190C/ 170C Fan. Place 10 muffin cases into a cupcake tin.
  • In one bowl, Whisk together your oil, buttermilk, melted butter, vanilla and eggs.
  • In a separate bowl, Sieve both your sugars, cocoa, salt, flour, baking powder.
  • Once your dry ingredients are sieved add in your chopped up Toblerone and flaked almonds and mix.
  • Make a well in the centre of your dry ingredients then add in your bowl of wet ingredients.
  • Mix till just combined. This will take very little work. Do not over-mix. (Took me about 10 seconds)
  • Spoon into muffin cases evenly. Top with extra flaked almonds or Toblerone chunks if you wish.
  • Bake for 32-35 mins (Mine were perfect at 34mins)
  • Leave to cool completely.
  • Optional- Add a teaspoon of Nutella to the top of each muffin then place a piece of Toblerone on top.
  • Enjoy!!

Notes

If you make this recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes

Nutrition

Calories: 339kcalCarbohydrates: 41gProtein: 7gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 58mgSodium: 322mgPotassium: 218mgFiber: 3gSugar: 19gVitamin A: 347IUCalcium: 124mgIron: 2mg
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