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Ingredients

  • 100g milk/dark chocolate
  • 145g butter
  • 145g brown sugar
  • 80g golden syrup (3 tbsp)
  • 155ml milk
  • 125g plain flour
  • 40g self-raising flour
  • 1 egg lightly beaten

FOR THE ICING:

  • FOR THE ICING:

Butter icing:

  • 150g butter
  • 250g icing sugar
  • A drop of food colouring or coco powder

TO DECORATE:

  • Chocolate chips

Method

  • STEP 1
    Place the butter, chocolate, sugar, syrup, and milk all into a saucepan and let then melt until smooth over a low heat. Leave to cool for a few minutes.
  • STEP 2
    Add the plain flour and self-raising flour into the saucepan with the caramel mixture and stir well.
  • STEP 3
    Next stir in the beaten egg into the mixture in the saucepan.
  • STEP 4
    You may have quite a runny mixture. I transfer the mixture into a jug where i pour the cake mixture into paper cake cases. Or you could alternately use a table spoon and transfer equally into the cake cases. Both are just as effective. Then bake the in the oven for 20 minutes
  • STEP 5
    After 20 minutes remove from the oven and leave to cool for 5 minutes. While they cool you can make the butter icing by creaming together the butter and icing sugar until it is smooth and combined. Combine coco powder with a 2 tbsp of hot water and add to the mixture or add 3 drops of food colouring into the icing.
  • STEP 6
    Using a piping bag, swirl the icing over the cooled muffins and decorate using chocolate drops or melted caramel swirled over the top.
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