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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Ingredients

  • 50g dark chocolate (55% cocoa solids is fine)
  • 85g butter
    Butter

    Butter

    butt-err

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

  • 1 tbsp milk, water or coffee

    Milk

    mill-k

    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
    Eggs

    Egg

    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

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.

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Comments, questions and tips

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rowanrose
1st Nov, 2010
5.05
Easy to make and went down a storm. I made three batches one with sour cream but tried the second and third batch with greek yoghurt and they were fine. I also did the 1st batch with milk chocolate but made the others with dark as the recipe stated. Will be making these again for sure!
bremen
1st Nov, 2010
Really easy. Followed recipe but decorated as for spider muffins recipe for a Halloween party. I used apple laces instead of liquorice for the legs. Muffins were light and fluffy and seem to keep well but they need milk or white choc drops adding to mix or something extra as not very chocolatey.
rachel2709
1st Nov, 2010
5.05
Really excellent recipe. My cake-decorating skills aren't brilliant so I was worried my cobwebs wouldn't be quite up to scratch - but actually you don't need to be particularly accurate with these. Went down well with out trick-or-treaters!
kerryatter
24th Oct, 2010
Also, if people are finding them dry, try adding a tablespoon of vegetable oil (not olive). Half a teaspoon of vanilla essence can also enhance the flavour.
kerryatter
24th Oct, 2010
For those that can't get hold of soured cream, you could use buttermilk (I haven't tried it with this particular recipe but I use it in one that is very similar). If you're having problems with your chocolate it is better to melt your chocolate using a bowl sat in the top of a saucepan - put hot water in the bottom of your pan but make sure that the water isn't touching your bowl of chocolate as it will spoil your chocolate. Keep the heat under your pan on low so that the water is simmering gently. Also make sure that your bowl is very clean and dry as water and debris will ruin your chocolate. Hope this helps!
chanonica
14th Oct, 2010
Did anyone else find the cooking time way off? I cant remember how many extra 5mins I had to put them back in for, maybe its the temp I should've had up? Did 20mins @ 180 really do it for you all?
kay_blewett
10th Oct, 2010
5.05
I have just made these muffins with my 5 year old daughter and they look and taste lovely! We also used an icing pen to draw a little spider on each!!
eviegr
11th Sep, 2010
3.05
Really nice muffins and very easy recipie! will defo bake them again, although with a different topping as it goes really hard after a few hours and spoils them all.
kerryfranklin
2nd Nov, 2009
5.05
I thought these were great and found the decoration easier than I expected even when rushing. Great for a children's halloween party although these are quite large and were more appreciated by the Mummy's! I also found the video instructions on making a paper piping bag in the "How to Cook" section useful, as I've never been v.successful with making piping bags before!
faypeacock
2nd Nov, 2009
3.05
These were light and moist. The chocolate decoration was easy to do and looked really effective. They were just a bit dull to taste so I sliced off the tops and added a dollop of buttercream.

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