Spider web chocolate fudge muffins

Spider web chocolate fudge muffins

Special Hallowe'en chocolatey bakes for lucky trick or treaters - you can make ahead and freeze

Difficulty and servings

Moderately easy

Makes 10

Preperation and cooking times

Ready in 40-45 minutes
Freezable

Freeze un-iced

Method

  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

Recipe from Good Food magazine, October 2003.

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Latest comments and suggestions

  • 08 November 2007

    veronika rated and commented on this recipe

    4 stars

    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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  • 17 November 2007

    nermich rated and commented on this recipe

    5 stars

    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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  • Binder photo dan

    24 January 2008

    dan rated and commented on this recipe

    5 stars

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

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  • 22 March 2008

    Mrs B rated and commented on this recipe

    4 stars

    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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  • 13 August 2008

    MISCHEF commented on this recipe

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

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  • 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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Difficulty and servings

Moderately easy

Makes 10

Preperation and cooking times

Ready in 40-45 minutes
Freezable

Freeze un-iced

Perfect for Halloween

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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Per muffin

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

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