Chocolate fudge muffins with webs
Chocolate and soured cream muffins with a two-chocolate topping.
Active time25 min
Cooking20 min
Total1 h 30 minResting : 40 min
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Ingredients
- 85 g unsalted butter
- 142 ml soured cream
- 1 tbsp whole milk
- 1 egg
- 100 g white chocolate
- 50 g dark chocolate
- 100 g dark chocolate
- 200 g self-raising flour
- 50 g caster sugar
- 85 g light muscovado sugar
- ½ tsp bicarbonate of soda
Preparation
Heat the oven to 190 °C. Melt the batter chocolate with butter and milk over simmering water. Cool slightly. Mix the flour, bicarbonate and sugars. Beat the egg with soured cream. Fold this and the chocolate into the dry ingredients just until combined.
85 g unsalted butter142 ml soured cream1 tbsp whole milk1 egg50 g dark chocolate200 g self-raising flour50 g caster sugar85 g light muscovado sugar½ tsp bicarbonate of soda- oven
- saucepan
- bowl
- mixing bowl
- whisk
- spatula
Divide the batter between paper cases in a muffin tin. Bake for 20 minutes until risen and set in the centre. Rest for a few minutes, then transfer to a rack and cool.
- muffin tin
- paper cases
- oven
- rack
Melt the topping chocolates separately over simmering water. Cover the muffins with one chocolate. Pipe concentric circles with the other. Drag a skewer from the centre outwards to form webs. Leave to set.
100 g white chocolate100 g dark chocolate- saucepan
- bowls
- piping bags
- skewer
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration