This recipe was inspired by my Twitter friend and talented chocolate-baking blogger Choclette. Each month Choclette and fellow baker Chele host “We Should Cocoa” — a chocolate challenge that pairs chocolate with a special ingredient. For April 2011 the theme was marzipan. I wanted to create a muffin that captured the spirit of a traditional Simnel cake, with marzipan tucked into the center. To add warmth and depth I used a blend of cosy spices to complement the chocolate. I also wanted a playful name: my smallest biscuit cutter is heart-shaped and those little hearts fit perfectly inside the muffin. Since the hearts are hidden inside, I called them “Hidden Hearts.” They’re lovely for Valentine’s Day, and you could add a splash of Amaretto to the batter if you like.

Chocolate muffins with marzipan & spices recipe

You’ll need a standard 12-cup muffin tin. Preheat the oven to 190–200°C (375–400°F).

Ingredients

260 g plain flour (I use a 50/50 mix of white and wholemeal) 2 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 75 g caster sugar 50 g unsweetened cocoa 1–2 tbsp ground cinnamon 1 tsp ground cardamom 1 tsp ground nutmeg (freshly grated is ideal) 1 egg 250 g milk 1 tsp vanilla extract 85 g vegetable oil (or 85 g melted butter) 150 g marzipan 150 g dark chocolate (high cocoa content works best)

Method

Sift the flour, baking powder, bicarbonate, salt, sugar and cocoa into a bowl and stir in the spices so everything is evenly combined. In a separate bowl beat the egg, then add the milk, vanilla and oil (or melted butter) and mix well. Roll the marzipan on a lightly floured surface to about 5 mm thick, then cut out small shapes that will sit comfortably inside your muffin cases — hearts are great for this. Break the chocolate into chunks; you can bash the unopened bar a few times on the work surface or chop it into irregular pieces.

Pour the wet ingredients into the dry and stir gently until the mixture is just combined — a few lumps are fine. Spoon about a tablespoon of batter into each muffin case, press a marzipan shape into the center, then cover with more batter so the marzipan is completely enclosed. Scatter two or three chocolate chunks on top of each muffin (and taste any leftover pieces!).

Bake for 20–25 minutes, or until the tops are springy to the touch and a skewer comes out clean of wet batter. Allow the muffins to cool briefly in the tin, then transfer to a wire rack to finish cooling.

These muffins are simple to make and full of flavour — dark chocolate enriched with warm spices, and a pleasant marzipan surprise in the middle. Perfect for sharing or saving a few for special occasions.