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17 ratings

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

Results 21-27

• Paula

  14 June 2009

  Paula rated and commented on this recipe

  

  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.

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• Rachel

  09 August 2009

  Rachel rated and commented on this recipe

  

  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.

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• lally

  22 October 2009

  lally rated this recipe

  

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• Laney

  27 October 2009

  Laney commented on this recipe

  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!

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• fiona

  27 October 2009

  fiona commented on this recipe

  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!

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• peacock

  02 November 2009

  peacock rated and commented on this recipe

  

  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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• KerryFr

  02 November 2009

  KerryFr rated and commented on this recipe

  

  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!

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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

Preparation 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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