Cooles Choc-Centered Doughnut Muffins

160g butter at room temperature 3/4 cup (165g) caster (superfine) sugar 1 teaspoon vanilla extract 2 eggs 3 cups (450g) plain (all-purpose) flour, sifted 2 1/2 teaspoons baking powder, sifted 3/4 cup (180ml) milk 2 Tablespoons buttermilk 1 cup (220g) white sugar (I use caster as its finer) 1 Tablespoon ground cinnamon melted butter, for brushing Chocolate Filling 1/3 cup (80ml) pouring cream 80g dark chocolate, finely chopped Preheat oven to 180 C (350 F) To make the chocolate filling, place the cream in a small saucepan over medium heat and bring to the boil. Remove from the heat, add the chocolate and stir until glossy and smooth. Place in the fridge until set. Place the butter, sugar and vanilla in a bowl and beat until light and creamy. Gradually add the eggs and beat until well combined. Add the flour, baking powder, milk, buttermilk and beat until just combined. Spoon half the mixture into a 12 x 1/2 cup capacity (125ml) lightly greased muffin tin. Make a small hole in the mixture and divide the chocolate between the muffins. Top with the remaining mixture and bake for 20-22 minutes or until cooked when tested with a skewer. Cool on a wire rack. Place the white sugar cinnamon in a bowl and mix to combine. When muffins are cool enough to handle, brush with melted butter and toss gently in the cinnamon sugar to coat. Makes 12