Spider Web Chocolate Fudge Muffins Recipes

SPIDER WEB CHOCOLATE FUDGE MUFFINS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

FUDGE MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 mini muffin tins with mini foil liners.
• Place sugar, butter, and semisweet chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in flour and salt. Remove from heat and let cool, about 10 minutes.
• Stir eggs 1 at a time into the chocolate mixture; add pecans and vanilla extract. Drop spoonfuls of batter into the prepared mini muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

CHOCOLATE FUDGE MUFFINS

Steps:

• Heat oven to 170C. Sieve the flour, cocoa and baking power into a bowl, add the sugar
• In a jug whisk together the eggs, milk, oil and vanilla extract until it is full of bubbles
• Add liquid to dry ingredients and mix together with an electric mixer until smooth, add the chocolate chips and fudge chunks and mix until they are distributed evenly
• Spoon into muffin cases and place on tray in the oven. Cook for 20-30 mins or until firm to touch and tops have split (though they don't always split). Take out of oven and leave to stand on rack for 5-10 mins and then eat warm.