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Decadent Chocolate Fudge Muffins

9 Makes

3 Eggs
100ml Vegetable Oil or 100g Butter
100ml Water
  1. Pre-heat oven to 190°c (170°c Fan/Gas Mark 5). Butter 9 muffin cups or line them with liner paper.
  2. Empty the Carr’s Decadent Chocolate Cake Mix into a bowl.
  3. Using a spatula, gently fold in the oil (or softened butter) and water until well mixed.
  4. Whisk the eggs in a separate bowl and fold into the cake mixture. Mix until smooth and creamy.
  5. Pour into the muffin tins and level with a spoon.
  6. Bake in the oven for 24 minutes or until a skewer inserted into the sponge comes out clean.
  7. Cool slightly and then turn out onto a wire rack.
  8. Fully cool before decorating.
To Decorate Your Decadent Chocolate Fudge Muffins

For Chocolate Fudge Icing:

  1. 150g Dark Chocolate
  2. 150ml Double Cream
  3. For Decoration: Chocolate Chips

Break the chocolate into pieces and gently heat with the cream in a heatproof bowl, set over a pan of simmering water, stirring until the chocolate has melted. Once the baked muffins have cooled, make a well in the middle with your finger and add the chocolate fudge icing into the centre. Alternatively use a small palette knife to cover the top of the muffins with a thick layer of the chocolate fudge icing. Decorate with extra chocolate chips or drizzle melted white chocolate. Keep in a cool place until you can resist no more!

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