Spider web chocolate fudge muffins

Spider web chocolate fudge muffins

  • Rating: 5 out of 5.32 ratings
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  • Preparation and cooking time
    • Total time
    • 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

  • Freezable (Freeze un-iced)
Nutrition: per muffin
HighlightNutrientUnit
kcal349
fat18g
saturates9g
carbs45g
sugars28g
fibre1g
protein5g
low insalt0.59g
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Ingredients

For the topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.32 ratings
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