When is a bun not a bun? Who knows, it all gets rather confusing. Some might call these double chocolate buns American muffins, some cupcakes or maybe even fairy cakes. Whatever you call them, they are easy to make and really delicious.
For me a bun is generally something sweet and yeasty, a cupcake is a sweet cake with some sort of icing, a muffin is a less sweet cake without the icing (unless it’s an English muffin and then it’s a type of yeasted bread roll) and a fairy cake is a more refined and probably smaller version of a cupcake; it seems these are often used interchangeably. Going by my definition, these double chocolate buns are somewhere between a muffin and a cupcake. They have no icing, but are sweeter and smoother in texture than a muffin.
How do you define buns, muffins etc? It’s an interesting discussion to have.
GBBO How to Bake
Now we’ve got that one cleared up, I want to say a big thank you to C of Cake, Crumbs and Cooking. Do check out her baking blog if you haven’t already done so. Quite some time ago she had a giveaway for the Great British Bake Off: how to bake the perfect Victoria sponge*. I was the lucky recipient of the book and it was waiting for me when I got back from holiday – nearly a month ago now. Along with many of you, I’ve been following the Great British Bake Off (via iPlayer) with great interest and enjoyment, so I was doubly pleased to get this book.
As it happens the book only features one recipe from each of the contestants. It does, however, contain the technical challenges as well as a handful of really good step by step “how to make” items such as the perfect Victoria Sandwich. Most of the recipes come from Linda Collister, who wrote one of my favourite chocolate books Divine, but as far as I can see, has nothing to do with the programme. This book formed my bedtime reading in September and there are lots of recipes I want to try. However, with time being at a bit of a premium but wanting to make a start, I plumped for these quick and easy double chocolate buns.
Double Chocolate Buns
These “buns” were smooth, not too sweet and all together quite delicious. They were moist, light and had a nice crunch of white chocolate. CT managed to sample a few (he always does) and thought they had a melt in the mouth texture and a treacley flavour but without the cloying quality that these sorts of cakes sometimes have. The book stated these were best eaten the same day, but we found they were just as good three days later.
Other Plain Chocolate Cake Recipes You Might Like
- Chocolate chilli madeleines
- Henk’s chocolate nut cakes
- Mexican mole muffins
- Triple chocolate buns
- Wensleydale & cranberry chocolate muffins
Thanks for visiting Tin and Thyme. If you make these double chocolate buns, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Double Chocolate Muffins. PIN IT.
Double Chocolate Buns – The Recipe
Double Chocolate Buns
- 125 g unsalted butter
- 125 g of molasses sugar
- 2 large eggs (I used duck eggs)
- ½ tsp vanilla extract (I used homemade)
- 250 g flour (half wholemeal, half white)
- 50 g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarb of soda.
- 250 ml mixture of crème fraîche and low fat Greek yogurt.
- 100 g white chocolate - chopped
- a little icing sugar for dusting (optional)
- Cream butter with sugar until pale and fluffy.
- Beat in eggs, one by one.
- Add vanilla extract and beat some more.
- Sift in dry ingredients and mix in alternately with crème fraîche and yogurt.
- Stir in 100g chopped white chocolate.
- Spoon into 15 muffin cases.
- Bake at 180℃ for 20 minutes.
- Place onto a rack to cool, then dust with icing sugar if desired.
This post contains affiliate links which are marked with an *. Buying through a link will not cost you any more, but I will get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.