Happy Halloween everyone. Here’s a relatively straightforward, yet impressive, very tasty and very chocolately spider web muffin recipe to put you in a spooky mood.
The only bit that takes a bit of time and patience is decorating the tops – and it takes a lot of will power to not to lick the remaining chocolate out of the bowl afterwards – which I did not have!
You can make them for any trick or treaters, or just eat them all yourself!
Spider web chocolate fudge muffins
Adapted from the BBC Good Food website.
Makes 10-12 muffins
- 50g dark chocolate (55% cocoa solids is fine)
- 85g butter
- 1 tbsp milk, water or coffee
- 200g self-raising flour
- ½ tsp bicarbonate of soda
- 85g light muscovado sugar
- 50g golden caster sugar
- 1 egg
- 142ml carton soured cream
- 50g milk chocolate chips
For the topping
- 100g dark chocolate (as above)
- 100g white chocolate
Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10-12 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 followed by the chocolate chips. 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 if needed, 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). Be very careful when melting the chocolate in the microwave, particularly the white, as it can burn very easily. I would recommend stirring it after 1 minute, before heating for the final minute. 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 half of the remaining muffins. For the other half of the muffins, spread over the white chocolate and decorate with the dark.
Best eaten the day they’re made – even better while the chocolate is soft.