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Recipe by Angela Nilsen

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1. Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering water). Stir and leave the mixture to cool.
2. Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl and stir in the soured cream, then pour this on the flour mixture and add the cooled chocolate. Stir just to combine - don't overmix or it will get tough.
3. Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes, then lift out and cool on a wire rack.
4. For the topping, make two piping bags out of greaseproof paper (or cut the ends off two clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other.
5. Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with four more muffins. On the remaining five, spread over the white chocolate and decorate with the dark. Best eaten the day they're made - even better while the chocolate's soft.

Per muffin

349 kcalories, protein 5g, carbohydrate 45g, fat 18 g, saturated fat 9g, fibre 1g, salt 0.59 g

Latest comments and suggestions

• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  The comments I got back for these muffins were only positive ones. I didn't get to try them myself, as there were none left when I felt like having one :) I suppose that sums it up well...

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• nermich

  17 November 2007

  nermich rated and commented on this recipe

  

  I am making them for the second time now. Everyone finds them amazing but actually they are very easy to make. Just follow the instructions ;)

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• dan

  24 January 2008

  dan rated and commented on this recipe

  

  the presentation of your muffins is emense fair play keep it oing fellow cooker.

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• Mrs B

  22 March 2008

  Mrs B rated and commented on this recipe

  

  These were easy to make and looked so impressive. They weren't around very long at the kids' party that I took them to so I guess they must have been tasty!

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• MISCHEF

  13 August 2008

  MISCHEF commented on this recipe

  Has anyone frozen these? How do they keep? Thanks!

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• PockyRocket

  21 September 2008

  PockyRocket commented on this recipe

  I'd really like to know if this recipe works as vegan-friendly, can the ingredients be substituted for vegan alternatives and still be yummy? I'd really appriciate any responses, thank you!

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Ingredients

• 50g dark chocolate (55% cocoa solids is fine)
• 85g butter
• 1 tbsp milk , water or coffee
• 200g self-raising flour
• ½ tsp bicarbonate of soda
• 85g light muscovado sugar
• 50g golden caster sugar
• 1 egg
• 142ml carton soured cream

FOR THE TOPPING

• 100g dark chocolate (as above)
• 100g white chocolate

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Difficulty and servings

Makes 10

Preperation and cooking times

Ready in 40-45 minutes

Freeze un-iced

Ingredients

• 50g dark chocolate (55% cocoa solids is fine)
• 85g butter
• 1 tbsp milk , water or coffee
• 200g self-raising flour
• ½ tsp bicarbonate of soda
• 85g light muscovado sugar
• 50g golden caster sugar
• 1 egg
• 142ml carton soured cream

FOR THE TOPPING

• 100g dark chocolate (as above)
• 100g white chocolate

Per muffin

349 kcalories, protein 5g, carbohydrate 45g, fat 18 g, saturated fat 9g, fibre 1g, salt 0.59 g

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