Chocolate Pound Cake Muffin

Ingredient

Method

120g butter 280g AP flour 2.5 tbsp cocoa powder 1/4 tsp baking soda 1 tsp baking powder 240g caster sugar 2 AA eggs 125g Sour Cream 1/2 tsp salt 1tsp vanilla essence topping: Chocolate rice

1. Sift flour, cocoa, salt and baking soda. 2. Beat the butter and sugars until creamy, light and fluffy. 3. Add the eggs, one at a time, mixing each until fully incorporated. 4. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated. 5. Pour the batter into prepared muffin cups 3/4 full, top with chocolate rice, bake @ 180C for 25-30 minutes. *makes 14 cupcakes