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1
Prepare strawberries and 30 g of the chocolate.
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2
Cut into any sized pieces you like.
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3
I cut the strawberries into 2 x 2 cm since I like to taste the chunks of strawberries in the muffins.
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4
Combine and sift the cake flour, cocoa powder, and baking powder.
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5
Preheat the oven to 340F/170C.
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6
Mix the butter (at room temperature) until creamy.
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7
Add sugar and mix until light and fluffy.
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8
Beat the egg enough to break the egg white.
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9
Before adding the egg to the butter, microwaving for 20 - 30 seconds will help prevent the mixture from separating.
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10
Add the beaten egg in 4-5 batches and mix in.
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11
*If the egg cools, microwave for 5 seconds at a time to warm before adding.
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12
It's done mixing.
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13
This recipe uses a lot of egg, so it will look very creamy.
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14
If it looks like it's going to separate, try adding 1- 2 tablespoons of the sifted flour and mix in.
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15
Melt the chocolate with heavy cream and mix until shiny and smooth.
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16
Add melted chocolate and heavy cream in 2 - 3 batches and mix until smooth.
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17
Now add the dry ingredients in 3 batches, mixing each time.
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18
When adding the first batch, use a whisk to mix well until smooth.
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19
When adding the second and third batches, use a rubber spatula to mix gently... try to mix like you are scooping up the batter from the bottom of the bowl, being careful not to over mix.
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20
When there are no more lumps and the batter is fluffy, add strawberries and chocolate (reserve some for topping the muffins).
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21
Pour the batter into muffin cups until they are about 60% full.
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22
Top with chocolate and strawberries and bake in a 340F/170C oven for 30 minutes.
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23
The just-baked muffins will be warm, fluffy and oozing with chocolate.
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24
Sweet-sour strawberry flavor and melted chocolate.
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25
If you're going to eat the muffins later, after they cool down a bit, put in a plastic bag to cool completely.
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26
The steam will stay in the bag and keep them moist.
