A little goes a long way. These mini cupcakes and mini woopie pies are all guilt free

The beauty of this double chocolate chip muffin recipe is that the chocolate chips are slightly hidden so each explosion of chocolate is a delightful surprise.

For this recipe you will need a 12-hole muffin tin with paper cases.

What you need:

• 100g dark chocolate
• 50g cocoa powder
• 50g unsalted butter
• 225g plain flour
• pinch of salt
• 125g soft light brown sugar
• 100g caster sugar
• 3 eggs
• 200ml oz buttermilk
• 50ml sunflower oil
• 1 tsp vanilla extract
• 100g chocolate chips (dark, milk or white chocolate)

What you do:

1. Preheat the oven to 190C/170C Fan
2. Line a 12-hole muffin tin with paper cases
3. Chop the dark chocolate into 1cm pieces and tip 50g into a heatproof mixing bowl with the butter. Set aside the remaining chocolate.
4. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water and stir until smooth. Remove from the heat and cool slightly.
5. Sift the flour, cocoa, and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients.
6. Make sure to add the wet ingredients to the dry ingredients at the last minute.
7. Lightly whisk together the eggs, buttermilk, sunflower oil, and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips.
8. Divide the mixture between the muffin tin cases and bake for about 20-25 minutes, or until well risen and a toothpick inserted into the middle of the muffins comes out with a moist crumb attached.
9. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
10. Decocate with icing of your choice or eat them straight away

ENJOY!