.Suitable for freezing
20minutes cooking time
.180 C°, 350 F°, Gas Mark 4
50g dark chocolate (55% cocoa solids is fine)
1 tbsp milk1 tbsp milk, water or coffee
200g self-raising flour
½ tsp bicarbonate of soda
85g light muscovado sugar
50g golden caster sugar
142ml carton sour cream
For the topping
100g dark chocolate
100g white chocolate
Preheat the oven to fan 170oC/ conventional 190oC/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 types of sugar in a bowl. Beat the egg in another bowl and stir in the sour cream, then pour this on the flour mixture. Add the cooled chocolate and stir just enough to combine – don’t overmix or it will get tough.
Spoon the mixture into the muffin cases to about three quarters full. Bake for 20 minutes until they rise. Loosen the edges with a table knife, let them sit in the tins for a few minutes, then take them out and leave to 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 fortwo minutes (or over a pan as in step 1). Put two spoonfuls of dark chocolate in one bag and two spoonfuls of white chocolate in the other.
Working with one cupcake 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. They are best eaten the day they’re made – even better while the chocolate is gooey and soft.
Adapted from BBC Good Food