Preparation: Combine cake flour and baking powder to sift. Also combine milk and rum, then warm the mixture to body temperature. Preheat the oven to 170℃.
Preparation: Bring butter and egg to room temperature. Break chocolate bar into 1 cm pieces.
Whip the butter until creamy.
Add sugar in several batches and whisk until white and fluffy.
Then add beaten eggs in small batches, and mix with each addition.
Add a third of the sifted dry ingredients. Pour in half of the milk and rum mixture. Using a spatula, mix lightly with a cutting motion.
Add half of the remaining dry ingredients, and also pour in the rest of the milk and rum mixture. Again, combine lightly in a cutting motion.
Add the rest of the dry ingredients. Top with the broken pieces of chocolate bar. Mix lightly with a spatula. Try not to mix too much!
Your batter is finished!
Spoon into a muffin tin. Bake in 170℃ oven for roughly 25 minutes.
When done, remove immediately from the tin and place on a rack to cool.
If you like chocolate, go ahead and add more.
When they're cooled, store in a plastic bag to prevent them from drying.
Story Behind this Recipe
You can make these muffins in no time. It was put together after so many attempts to make it fluffy and tasty even after it's cooled. If you break the chocolate bar into fairly large pieces, you can enjoy it in two stages: melting when hot, and crunchy when cooled.
Use butter for an even richer flavor. Use margarine if you prefer it to be light. The key is to whip the butter well until Step 5, but not to mix too much after adding the dry ingredients!! I usually stop mixing once everything's been roughly mixed together, even if there is still a bit of powderiness left. You could also use brandy instead of rum!