This dessert is a golden creation. It is heavenly. It is from a fantasy world . I could go on and on about it.

The sweetness of the blueberry sauce alongside the chocolate cake  and the fresh cream will make a breathtaking melody in your mouth . You have to try out this recipe. Your tastebuds will be mad at you if you don’t!

These decadent muffins are perfect for a fancy picnic dessert or a weeknight dinner at home or even a birthday party. Whatever the occasion is, I guarantee you they will be a hit because they  instantly become  popular at my house the night I made them.


Chocolate muffin

  • 1 1/4 cup self raising flour
  • 3/4 cup granulated sugar
  • 3 tbsp cocoa powder
  • 1 tsp coffee granules 
  • 1/2 cup canola oil or sunflower oil
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp vanilla essence
For the blueberry sauce
  • 2 cups frozen blueberries 
  • 3/4 cup sugar
  • 2 tbsp cornstarch 
Whipped cream
  • 2 cups heavy cream whipped 

For garnish 
  • A few sprigs of mint

  1. Preheat the oven to 180 degrees Celsius.
  2. Spray a 12 cup muffin tray with non-stick spray
  3. In a large bowl, place the eggs , milk and vanilla essence and whisk with an electronic mixer .
  4. Slowly add the sugar, cocoa powder  and the flour into the bowl and leave the mixer going until everything is well incorporated.
  5. Place a scoop full of the muffin batter into each of the sprayed muffin tins.
  6. Bake for 15 minutes ( until a wooden skewer comes out clean when inserted).
  7. To make the blueberry sauce, place the blueberries into a saucepan and the place the saucepan on medium heat until the blueberries are no longer frozen.
  8. Add the sugar in and cornstarch in and mix (ensuring that the cornstarch has dissolved).
  9. Bring the mixture to a boil until the blueberry sauce has a thick luscious consistency.
  10. Remove the saucepan from the heat and let the blueberry sauce cool down.
  11. To assemble the mini desserts, take a muffin and slice off the top then slice the muffin in half.
  12. Place about 2 teaspoons of the whipped cream on the bottom half of the muffin , followed by two teaspoons of the blueberry sauce before placing the top half of the muffin.
  13. On the top half of the muffin, place about a tablespoon of the whipped cream followed by 2 teaspoons of the blueberry sauce before placing a sprig of mint for garnish. 
  14. Do that with the remaining muffins and your mini desserts will be ready to serve!