Basically a chocolate self-saucing pudding turned into a muffin, this treat is the gift that keeps on giving. They’re best served straight out of the oven. Just add ice cream for a decadent dessert.
Ingredients 8
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Method 6
Preheat the oven to 150°C. Line one 12-hole or two 6-hole cupcake tins with paper cases.
Melt the and together in a large heatproof bowl set over a saucepan of simmering water. Stir until smooth and combined. Remove from the heat.
In a separate bowl, whisk the and together. Add to the chocolate mixture and stir until combined.
Sift the and into the chocolate mixture, stirring well until you have a lovely gooey batter with no lumps.
Half-fill the paper cases with the batter. Bake for 20 minutes or until firm to the touch but still sticky in the centre.
If desired, dust with icing sugar and top with chocolate curls.
