Makes 9 moist, chocolatey muffins



100g Softened butter

175g light brown sugar

1 egg

100g self raising flour

50g ground almonds

40g D&D Maca Vanilla and Cacao Nibs chopped in chunks

½ tsp bicarb soda

4 tbsp Cocoa Powder

150ml Guiness


For the topping:

150ml double cream

2 dessert spoons icing sugar (sifted)



  1. Heat your oven to 180C/160C fan/gas 4 and pop muffin cases in your muffin tin.
  2. Put the butter, sugar, egg, flour, ground almonds, bicarb soda, cocoa and Guinness in a mixing bowl. Beat together until lit’s lovely and smooth.
  3. Fold in the chocolate chunks.
  4. Divide the mix between the tins evenly then bake for 20-25 mins until risen and a skewer poked in comes out clean.
  5. Cool for 15 mins, then remove from tins and cool completely

Now for the icing 

  1. Whip cream with the icing sugar until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa.  Stuff in ones mouth.