We wanted something a little different so made these awesome Hokey Pokey Choc Muffins and my kids LOVED them, actually, my daughter was so excited she squealed lol. I made these in a mini cupcake pan and I got around 40, which was awesome, because I put them in the freezer and lunchbox treats are now sorted for the next two weeks.

There is NO WAY you would be able to find an additive-free hokey pokey cupcake in the shops, the challenge is out there.

I used rapadura sugar which is a whole food sugar, with a similar consistency to brown sugar. If you don’t have rapadura (known as Panela in the supermarket) then use brown sugar. It gives the muffins a caramel taste which complements the hokey pokey bits so well.

For the hokey pokey, we love the additive-free hokey pokey bits from Hopper’s.

Tip: Make sure your butter is soft or at room temperature.

 

February 20, 2018
  • 5m
  • 15m
  • 20m
  • 16

Ingredients

  • 4 tbsp. additive-free hokey pokey bits
  • 90 g butter
  • 1 tsp. vanilla bean paste
  • 90 g rapadura sugar
  • 2 egg
  • 200 g self-raising flour
  • 4 tbsp. milk
  • 3 tbsp. cacao powder

Instructions

Thermal Cooking Method

  1. Preheat oven to 180°C and line a muffin tray with paper cases.
  2. If needed, add hokey pokey bits into the mixing jug and chop roughly. Turbo for 1/2 a second until they're broken into bits - set aside. No need to wash the jug.
  3. Add all other ingredients into the mixing jug and mix 10 seconds/speed 4. Scrape down sides and repeat. The mix should be nice a creamy. Add most of the hokey pokey bits back into the mixture and stir with the spatula.
  4. Tip mixture into paper cases, sprinkle the top with hokey pokey bits and bake in a moderate oven for approx. 15 minutes, or until a skewer comes out clean.
  5. Let them cool on a wire rack and store in an air-tight container for 3 days, or in the freezer for 3 months (if they last that long!)

Traditional Cooking Method

  1. Preheat oven to 180°C and line a muffin tray with paper cases.
  2. If needed, roughly chop hokey pokey bits into smaller chunks. You could also pop them into a zip lock bag and lightly hit them with a rolling pin until they're broken into smaller bits - then set them aside.
  3. Using a mix master or hand beaters, mix all other ingredients until well combined and the mixture is smooth and creamy. Add most of the hokey pokey bits back into the mixture and stir with a spoon.
  4. Tip mixture into paper cases, sprinkle the top with leftover hokey pokey bits and bake in a moderate oven for approx. 15 minutes, or until a skewer comes out clean.
  5. Let them cool on a wire rack and store in an air-tight container for 3 days, or in the freezer for 3 months if they last that long!

Nutrition

  • 8