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Choc fudge muffins with ice-cream and chocolate sauce

What’s better than chocolate? Chocolate, chocolate and more chocolate, of course! - by Better Homes and Gardens
  • 26 Jun 2017
Choc fudge muffins with ice-cream and chocolate sauce
Andre Martin
Prep: 15 Minutes - Cook: 30 Minutes - Serves 8
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Ingredients

Cooking oil spray, to grease

1 cup cocoa powder

½ tsp bicarbonate of soda

150g unsalted butter, chopped

100g dark chocolate, chopped

2 free-range eggs

¼ cup milk

1 tsp vanilla extract

1½ cups caster sugar

1½ cups plain flour, sifted

Chocolate ice-cream, to serve

CHOCOLATE SAUCE

150g dark chocolate (70% cocoa), chopped

½ cup thickened cream

50g butter

Pinch of salt

Method

  1. Preheat oven to 160°C fan-forced (180°C conventional). Grease 8 holes of two 12-hole ¹⁄³-cup capacity muffin tins (8 in total) with cooking oil. Line each hole with a large square of baking paper, extending 2cm above edges (see Step 7 pic).

  2. Sift cocoa and bicarb into a large bowl.

  3. Put butter, dark chocolate and 120ml boiling water in a small saucepan. Stir over a low heat or until melted and smooth.

    Step @stepIndex

    Step 3   

    Andre Martin
  4. Pour butter mixture into cocoa mixture and stir to combine.

    Step @stepIndex

    Step 4   

    Andre Martin
  5. Put eggs, milk and vanilla in the bowl of an electric mixer and beat on medium, using a whisk attachment, for 2 minutes or until smooth. (Or use a large jug and a hand whisk).

    Step @stepIndex

    Step 5   

    Andre Martin
  6. Pour egg mixture into cocoa mixture along with sugar and flour. Mix well until combined.

    Step @stepIndex

    Step 6   

    Andre Martin
  7. Divide batter between prepared muffin holes. (Batter will sit above edge of tin but not above paper cases). Smooth tops. Bake for 30 minutes or until tops are cracked and firm to touch. Remove muffins from tin and cool on a wire rack.

    Step @stepIndex

    Step 7   

    Andre Martin
  8. Meanwhile, to make chocolate sauce, combine chocolate, ¼ cup of the cream, butter and salt in a small saucepan over a low heat. Stir until melted and smooth. Remove from heat then stir in remaining cream. Set aside to cool slightly.

  9. Remove muffins from paper cases. Cut a small circle from top of each 1 and scoop, reserving muffin top.

    Step @stepIndex

    Step 9   

    Andre Martin
  10. Put a scoop of ice-cream in each muffin hole, drizzle with chocolate sauce and finish with a reserved muffin top. Serve.

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