These mild muffins are good for freezing – they only want a fast blast within the microwave to deliver them again to life

• Preparation and cooking time
  • Prep:15 minutes – 20 minutes
  • Prepare dinner:20 minutes
  • Plus chilling
• Simple
• Makes 10

• Freezable (May be frozen un-iced)

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Elements

• 300g darkish chocolate, damaged into chunks – don't use one with a excessive cocoa content material
• 200g self-raising flour
• 200g mild muscovado sugar, plus 3 tbsp additional
• 6 tbsp cocoa
• 150ml sunflower oil, plus somewhat additional for greasing
• 284ml pot soured cream
• 2 eggs
• 1 tsp vanilla extract

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Technique

• STEP 1

  Warmth oven to 180C/fan 160C/gasoline 4 and line a 10-hole muffin tin with paper instances. Whizz the chocolate into small items in a meals processor. Within the largest mixing bowl you’ve got, tip within the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk every thing along with electrical beaters till easy, then shortly stir in 100g of the whizzed-up chocolate bits. Divide between the ten instances, then bake for 20 minutes till a skewer inserted comes out clear (ensure you don’t poke it right into a chocolate chip bit). Cool on a wire rack.

• STEP 2

  To make the icing, put the remaining chocolate bits, soured cream and three tbsp sugar in a small saucepan. Warmth gently, stirring, till the chocolate is melted and you’ve got a easy icing. Chill within the fridge till agency sufficient to swirl on high of the muffins, then tuck in.