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

Preparation and cooking times

Total time

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, sugar 28g, salt 0.59 g

Recipe from Good Food magazine, October 2003.

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Latest comments and suggestions

Results 21-40

  • Binder photo Rachel

    09 August 2009

    Rachel rated and commented on this recipe

    4 stars

    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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  • Binder photo lally

    22 October 2009

    lally rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo 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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  • Binder photo peacock

    02 November 2009

    peacock rated and commented on this recipe

    3 stars

    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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  • Binder photo KerryFr

    02 November 2009

    KerryFr rated and commented on this recipe

    5 stars

    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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  • Binder photo evie.g

    11 September 2010

    evie.g rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Kay Blewett

    10 October 2010

    Kay Blewett rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Chanonica

    14 October 2010

    Chanonica commented on this recipe

    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?

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  • Binder photo Kerryatter

    24 October 2010

    Kerryatter commented on this recipe

    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!

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  • Binder photo Kerryatter

    24 October 2010

    Kerryatter commented on this recipe

    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.

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  • Binder photo Rachel

    01 November 2010

    Rachel rated and commented on this recipe

    5 stars

    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!

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  • Binder photo UKgal

    01 November 2010

    UKgal commented on this recipe

    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.

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  • Binder photo RowanRose

    01 November 2010

    RowanRose rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Jennie

    06 November 2010

    Jennie rated and commented on this recipe

    5 stars

    Really good! Love the crunch of the sugar and the thickness of the chocolate on top. A little fiddly but well worth the effort and they look stunning!

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  • Binder photo Ella-Rae Millard.x

    07 April 2011

    Ella-Rae Millard.x commented on this recipe

    These look and sound lush! I think iim gunna make them!!

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  • Binder photo SMorrissey

    27 October 2011

    SMorrissey commented on this recipe

    Made these today, used 75% dark chocolate, looked very impressive and everyone loved them. very pleased :)

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  • Binder photo Nikki

    28 October 2011

    Nikki commented on this recipe

    i made normal sponge cakes and just used thespiderweb chocolate on top idea

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  • Binder photo SMorrissey

    29 October 2011

    SMorrissey rated and commented on this recipe

    5 stars

    forgot to give rating

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  • Binder photo luvstocook

    30 October 2011

    luvstocook commented on this recipe

    My daughter made these and they looked fantastic really easy to make.

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Difficulty and servings

Moderately easy

Makes 10

Preparation and cooking times

Total time

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, sugar 28g, salt 0.59 g

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