Send a shout out!

OMTG I am so stoked that their giving away a phone I think I'm gonna pass out I actually don't have a phone it would be cool to win it🤩, but all of the comps are awesome😍🥰🤩😃 - Rosie B hi katey perry I love you - joey Hi TG. You make the best mags ever! My favourite parts are totally inspired, pet gazette, reading corner and totes lols. I love Emma Myers and Stitch. Keep on making those mags! - Giselle Hi Total Girl!! Your mags are fabulous!! I love them soooo much but please can you put Taylor Swift in your next issue? I love her and she’s amazing! I have 8 of your mags and I love them! ❤️🧡💛💚🩵💙💜🩷 - Emma I would like to shoutout to all the Total Girl readers Ariana P ❤️ - Ariana P YALL SHOULD DO A KATSEYE MAGAZINE anyways love yall - Paris I LOVE YOU TOTAL GIRL - LILA TH PREEPY PRICENSS I LOVE BILLIE EILISH SO MUCH. CAN YOU MAKE SOME POSTERS? - Annabelle hi i love taylor swift prepare for many emojis 🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳😉😙🤣😚😙😙😗😆😅😙😙😘😉😄😘😙😘🫠😘😭😭🙃😘 - etta Baby you're a firework come on show them what you worth make them go ah ah ah as - Maddie
BONUS BITES: Cute choc chip muffins

BONUS BITES: Cute choc chip muffins

Choc chip peanut butter muffins? YUM!

Hey TGs, 

Did you grab a copy of the November mag? If so, you'll see there's a bonus recipe on page 60 - well here it is! 

These totally ghoulish cupcakes were created by Sam Wood and Mayver's!

For more fun recipes, don't forget to pick up a copy of the November mag. Retail copies come with a FREE Unicorn Fidget POP! Click here for a sneak peek. 

And remember, before you start cooking up a storm in the kitchen, have an adult's permission and supervision! 

Prep time: 30 minutes
Cook time: 25 mins

Ready, steady, cook!

 

What you need

  • 2 cups wholemeal spelt flour 
  • 1/2 cup coconut sugar
  • 1 tablespoon baking powder 
  • 1/2 teaspoon ground cinnamon 
  • 3/4 cup smooth peanut butter (we used Mayver's peanut butter) 
  • 2 free-range eggs 
  • 100g butter - melted 
  • 1 1/2 cups coconut milk 
  • 100g dark chocolate - roughly chopped into small chunks 

For icing

  • 2 cans of coconut cream - chilled in the fridge overnight 
  • 1-2 teaspoons stevia or sweetener, adjusted to your liking 
  • 1 teaspoon vanilla extract
  • 20 mini dark chocolate chips 

 

Method 

Step 1 
Preheat your oven to 180ºC (fan-forced). Grease 10 holes of a muffin tray and set aside.

Step 2
Combine flour, coconut sugar, baking powder and cinnamon in a bowl. Next, add the peanut butter, eggs, melted butter and coconut milk to the bowl and stir well until combined. 

Step 3
Stir through the chocolate chips and divide the mixture among the muffin tray. With an adult's help, place muffins in the oven and cook for 25 minutes. A cool way to check if they're done is to stick a toothpick through - if it comes out dry, they're ready! 

Step 4 
After cooking, carefully remove muffins and allow to stand for 5 minutes, and then transfer to a cooling rack. 

Step 5
To prepare the icing, remove the coconut cream from the fridge. Do not shake or mix the can. Scoop out all of the solid coconut cream and place it in a bowl. Avoid the liquid, leaving that in the can.

Step 6 
Add in the stevia or sweetener and the vanilla to the bowl and us a hand mixer to whip the cream, until creamy and smooth.


Step 7 
Place the coconut cream icing in a piping bag with a round attachment. Pipe the mixture onto each muffin.

Step 8 
Once the muffins have been iced, make the eyes by adding 2 mini chocolate chips to each.

 

Did you make this recipe? Let us know in the comments below!

Comment Now!

TG Poll
Who is Team TG's baking champion?
TG's Aaron and his sausage rollz
TG's Rosie and her confetti cupcakes
Do I have to choose?!