13th Sep 2019
They’re the perfect family treat to celebrate International Chocolate Day on 13 September and a quick and easy baking project to do with the kids too.
- 200g Dark chocolate (broken into pieces)
- 200g Butter (unsalted)
- 200g Self-raising white flour
- ½tsp Baking powder
- ½ tsp Bicarbonate of soda
- 2 tbsp Cocoa powder (sieved)
- 150g Unrefined golden caster sugar
- 150ml Sour cream
- 3 Eggs large
- 2 tbspIcing sugar (to decorate)
- Preheat the oven to 180°C (160°C fan, gas mark 4). Line a 12-hole muffin tin with paper muffin cases.
- Put the chocolate and butter in a heatproof bowl. Microwave on medium (500W) for 2 minutes, stir then microwave for a further 2 more minutes until smooth. OR, rest the bowl over a pan of gently simmering water until the ingredients melt.
- Stir together the flour, baking powder, bicarbonate of soda, cocoa powder and golden caster sugar in a large bowl.
- In a jug, lightly mix together the soured cream and eggs. Pour into the dry ingredients with the melted chocolate mixture. Mix together until just combined.
- Divide the mixture between the prepared paper cases and bake the muffins for 18 minutes until risen and firm. Cut a heart shape out of a piece of paper, rest paper over a muffin and dust with sieved icing sugar.