• Prep Time 20 minutes
  • Cook Time 22 minutes
  • Serving For 16 people
  • Difficulty Easy
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 120g Anchor Salted Tinned Butter
  • 235g Caster Sugar
  • 30g Dark Couverture 55%, melted
  • 300g All Purpose Flour
  • 14g Baking Powder
  • 25g Cocoa powder
  • 4 Whole Eggs, Grade B
  • 120g Anchor UHT Whipping Cream
  • 70g Anchor UHT Full Cream Milk
  • 6g Chocolate Emulco
  • 35g Dark Raisin
  • 35g Chocolate chip


  1. Preheat oven heat at 170 °C.
  2. In a mixing bowl with paddle attachment, beat Anchor Butter, sugar and melted dark couverture at medium speed until fluffy.
  3. Then turn the mixer to low speed and add in sifted flour, baking powder and cocoa powder. Mix well.
  4. Add in eggs, followed by Anchor Whipping Cream, Anchor Full Cream Milk and chocolate emulco to mix well.
  5. Lastly, add in raisin and chocolate chip to mix well.
  6. Fill the batter into the muffin tray lined with paper cups until 80% of the height.
  7. Bake for 20 - 22 minutes or until a toothpick inserted in the center comes out clean.

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