Chocolate/Rosewater Muffcakes

During my trip to Vienna, I visited this one cool Indian grocery shop and I came across a bottle of rosewater for an unusually low price. See, in Prague, the only place I could find a bottle of rosewater was Marks & Spencer and it was expensive as hell and there wasn't too much of it. So I didn't have to think for too long and  got it.

Fast forward to this Sunday, I had a hard time deciding what muffins should I bake for the Monday morning. I had cocoa powder and chocolate ready for some hot baking action and then I still had this bottle of rosewater sitting on my shelf, unopened. So after a while I decided to use both, just to try it and see if it works.
It does. This combination is quite special - the thick chocolate base at the bottom and the fluffy light sweet layer  on the top make for a really nice treat. The flavours weren't as strong as I usually prefer but it was a nice mellow muffin that was actually quite reminiscent of the marble Bábovka.

Chocolate/Rosewater Muffcakes
For 9 muffcakes you will need:

• 250 g all-purpose flour 
• 250 g white sugar 
• a teaspoon of baking powder 
• a pinch of salt 
• 75 g melted butter 
• 200 ml milk 
• 1 egg 
• a tablespoon of cocoa powder
• ~100g chocolate chips
• a teaspoon of vanilla extract
• a tablespoon of rosewater

1. Preheat the oven to 200 degrees C. Line a muffing pan with 9 paper muffin cups. Prepare 3 bowls. In one bowl combine the flour, sugar, salt and baking powder. In a separate bowl, whisk the milk, egg and butter together until well combined. 
2. Pour the wet ingredients into the dry ingredients, and stir well. Divide the batter into two halves in separate bowls. Add the cocoa powder into one and rosewater and vanilla extract into the other. If the rosewater half if too runny, you can add a spoon of sugar to thicken it a bit.
3. Take two spoons and use one to put a lump of the thick chocolate batter into the prepared muffin cups. Take several chocolate chips and press them into the batter. Using the other spoon, cover the brown batter with the white rosewater one so that the chocolate chips aren't visible.
4. Bake for about 12 minutes in the preheated oven, or until you can pull out a toothpick with not goo from the centre of the muffin. Let cool before serving.