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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)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  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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fionablandford's picture
27th Oct, 2009
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!
27th Oct, 2009
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!
9th Aug, 2009
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.
14th Jun, 2009
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.
16th Nov, 2008
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.
3rd Nov, 2008
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.
3rd Nov, 2008
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.
1st Nov, 2008
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 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
30th Oct, 2008
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!
30th Oct, 2008
what can i use instead of soured cream?? can´t buy it where i live!


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