Master perfect chocolate muffins with this fail-safe recipe from Annabel Karmel's Busy Mum's Cookbook. Made with melted dark chocolate, these heavenly sponges are surprisingly light - and they rise perfectly. Devour as soon as they're cool enough to handle, or enlist the kids to help decorate them with chocolate butter cream icing and sprinkles. Utter indulgence.
Best-ever chocolate muffins
Makes 12 portions Prep 20 mins Cook 20-30mins
100g / 4 oz dark good quality chocolate broken into pieces plus an extra 50g / 2 oz to decorate
175g / 6 oz unsalted butter
225g / 8 oz caster sugar
3 large eggs at room temperature
225g / 8 oz self raising flour
20g / 3/4 oz cocoa powder
A pinch of salt
Chocolate Buttercream Icing
79g / 2 1\2 oz unsalted butter, softened
150g / 5 oz icing sugar, sifted
2 tbsp cocoa powder
1 tbsp milk
1.Preheat the oven to 160C / 325F and line a 12 hole muffin tray with paper cases.
2.Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water. Remove from the heat and leave to cool.
3.Beat the sugar and eggs in a bowl until thick and creamy, then fold in the cooled chocolate mixture. Sift in the flour, cocoa powder and salt and whisk forms further 20 seconds.
4.Divide the batter evenly between the paper cases. Bake for 20 to 25 minutes until well risen and just firm in the middle. Leave to cool for a few minutes in the muffin tray before transferring to a wire rack to cool completely.
5.To make the icing, beat the softened butter with half of the icing sugar until smooth, then add the remaining sugar, cocoa powder and milk. Whisk until fluffy.
6.Pipe or spread the buttercream icing onto the muffins, then chop or grate the remaining 50f / 2 oz chocolate to decorate.
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