The idea of combining chocolate with pink peppercorns, cinnamon, and nutmeg came to me when I read the newspaper the other day, and found an interview with Senyor Marc Escudellers, a chocolate shop keeper from Barcelona. He stated that these are some of his favorite cocoa flavorings, and I absolutely agree – I’ve already baked these muffins twice.
The combination of bitter cocoa flavor paired with intense pink peppercorns and sweet cinnamon is quite complex, and probably not to everyone’s liking, but I could live off the fragrance alone! Muscovado sugar imparts a pleasant, subtle sweetness, which situates these muffins somewhere between a dessert and a snack.
This recipe makes 6 muffins, but can easily be doubled.
The Dry Mix:
- 2 dl wheat flour
- 1/2 dl dark cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground pink peppercorns
- 1 teaspoon cinnamon
- pinch of nutmeg
The Wet Mix:
- 1/2 dl liquid margarine (or canola oil, or 50 g melted margarine)
- 3/4 dl muscovado sugar
- 1 dl plain soy milk
- 1 dl plain soy yogurt
- 50 g chocolate, melted
- 6 chocolate squares
- 1 teaspoon coarsely ground pink peppercorns
First I preheated the oven to 175 degrees Celsius. The making of the batter was quite simple: I just mixed together the two mixes in separate bowls, and then combined the two with a fork until relatively smooth.
I greased 6 cups of my muffin tin with a little margarine, dusted them with cocoa powder, and spooned the batter in the cups. I pressed a little square of chocolate in the middle of each muffin, so that they peeked out a little bit, and then popped the muffins in the oven. They were done after 15 minutes in 175 degrees Celsius.
When the muffins had cooled down enough to handle, I placed them on a rack, and sprinkled ground pink peppercorns over the melted chocolate in the middle of each muffin.