Spider web chocolate fudge muffins

Spider web chocolate fudge muffins

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(31 ratings)

Ready in 40-45 minutes

More effort

Makes 10
Special Hallowe'en chocolatey bakes for lucky trick or treaters - you can make ahead and freeze

Nutrition and extra info

  • Freeze un-iced

Nutrition: per muffin

  • kcal349
  • fat18g
  • saturates9g
  • carbs45g
  • sugars28g
  • fibre1g
  • protein5g
  • salt0.59g
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  • 50g dark chocolate (55% cocoa solids is fine)
  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp milk, water or coffee



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g self-raising flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 85g light muscovado sugar
  • 50g golden caster sugar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 142ml carton soured cream

For the topping

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


  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.

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Comments (41)

fionablandford's picture

enjoyed making these though a little fiddly for the icing - taking them to work tommorrow am sure they will go down well, taste test is working well!

laney612's picture

I live in Turkey and sour cream is impossible to find. Instead use half natural yoghurt and half double cream or had lemon juice to cream. Can't remember the portions but it is in one of Delia Smith's books. I make New York cheescake which needs sour cream and use the above replacement/s instead and it is delicious!

rachykerr28's picture

really easy to make - i thought they were a tiny bit dry (reason for only 4 stars) but i took them to work and everyone loved them.

craftybeggar's picture

These are really easy and gorgeous. I add a couple of ounces of choc chips to this recipe (mix them in before spooning into cases). Have also made a white choc chip and vanilla muffin - add 1 tsp of vanilla extract to the milk and chop up a couple of ounces of white chocolate or use white choc chips. Kids teenage friends comments - were 'they taste like ice cream!!'
If making white muffins - substitute white chocolate for the plain chocolate in the above recipe and use milk OR water NOT coffee.

gra_ob's picture

Didnt have sour cream so ended up using a mixture of cream and butter milk... still turned out really well. Brought to work and they were devoured even before elevenses :-) Loved the spider web effect too.

rkvizor's picture

I didn't think these were great. They do look very fun, but I thought they were a bit dry. Maybe cook them for a little less.

mariabernadette's picture

I have made these with sour cream and with greek yoghurt. Fine with either, though sour cream is better. I too came unstuck regarding melting the white chocolate, so served these just lathered in the melted plain chocolate calling them Hot Chocolate Muffins and they went down a storm.

hiyamod's picture

Very easy to make .. find them just a wee bit drtysh ..and one try I did not put a muyffin cups and that was bad mistake for they all stuck to the pan ..so recomed the muffin cups for sure . the taste is great and sure to make more in the future :-), regrad the decoration I had a little problem with melting the white choclate (no idea why the choclate did not melt smothly but I still used the plain choclate. Yummy Yummy

purpleflufff's picture

Im making these tonight and am worried about getting soured cream.. Apparently plain unflavoured yoghurt might work, or double cream with fresh lemon juice in. Hope that helps Lizzie! will let you know how these go tomorrow!

eliz10's picture

what can i use instead of soured cream?? can´t buy it where i live!

widishens's picture

Deeelicious and impressive. My white chocolate didn't heat very well in the microwave for some reason and was difficult to spoon on - better to bain-marie it? Making second batch tomorrow as first batch disappeared so fast!

realfood's picture

Hi Mollymolly

Concentric means that all the circles have the same centre point.

mollymolly's picture

What does concentric mean?

tan_tan's picture

lovely recipe.i didn't have any soured cream and so used greek yogurt instead. i'm sure that i would have given the muffins 5 stars if i had used cream and a better quality chocolate!

teresahall's picture

These are lovely - easy to make, impressive to look at,and the sponge really moist and tasty

pockyrocket's picture

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!

lgosden's picture

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

brattanc's picture

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!

danielg's picture

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

nermich's picture

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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