Creme De Cacao Muffins - cooking recipe

Ingredients

For the batter
260 g all-purpose flour
50 g unsweetened cocoa powder
1 tablespoon baking powder
1/8 teaspoon salt
170 g light muscovado sugar
2 eggs
200 ml Creme de Cacao
100 ml heavy cream
1 teaspoon vanilla extract
100 g butter
For dusting
confectioners' sugar

Preparation

Preheat oven to 180C (160C for fan assisted).
Line a muffin tin with 12 liners.
Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
Combine eggs, creme de cacao, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
Melt the butter in the microwave.
Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
Spoon into prepared muffin cups.
Bake for 20-25 minutes until the tops spring back gently when pressed.
Cool a little on a wire rack. Dust the tops with confectioners' sugar while still warm.