Fudge Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
• In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
• In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 mini muffin tins with mini foil liners.
• Place sugar, butter, and semisweet chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in flour and salt. Remove from heat and let cool, about 10 minutes.
• Stir eggs 1 at a time into the chocolate mixture; add pecans and vanilla extract. Drop spoonfuls of batter into the prepared mini muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Steps:

• Preheat the oven to 170-190C (Fan ovens prefer the lower temp, normal ovens the higher one).
• Add the flour, baking powder, sugar and fudge chunks together and mix well (flour can be sieved before if preferred, I find mixing the dry ingredients well together gets rid of any lumps instead).
• Melt the butter and let it cool.
• Whisk together the milk, creme fraiche, vanilla essence and egg together. It should form a thick, creamy mixture.
• Add the cooled down, melted butter to the creamy mixture and whisk well.
• Add the flour mixture to the creamy mixture and stir well with a metal spoon.
• Split the mixture into 12 muffin cases and bake for 20 mins or until golden brown. Remove from oven and leave to cool.

Steps:

• Preheat oven to 180C and line 12 cup muffin tin with papers.
• In a large bowl sift together the flour, sugars, cocoa, baking powder, bicarbonate and salt.
• In another bowl whisk together the eggs, sour cream and vanilla until blended.
• In a third bowl, using a hand mixer, beat together the melted butter and oil until just blended then beat in the water (yes this really works).
• Add the dry ingredients to the oil mixture all at once and mix on low speed.
• Add the egg mixture and beat until everything is blended well.
• Fill each muffin cup 3/4 full and bake in the oven for 20-25 minutes or until a skewer comes out clean.
• Cool on wire rack while making icing.
• -- To make the icing --
• Melt the chocolate in the microwave (2-3 mins on medium) and let in cool slightly.
• In a large bowl beat the butter until it is soft and creamy and then add the sifted icing sugar and beat again until everything is light and fluffy.
• Gently add the vanilla and chocolate and beat until smooth.
• Ice the cupcakes with a spatula or piping bag.

Steps:

• Heat oven to 170C. Sieve the flour, cocoa and baking power into a bowl, add the sugar
• In a jug whisk together the eggs, milk, oil and vanilla extract until it is full of bubbles
• Add liquid to dry ingredients and mix together with an electric mixer until smooth, add the chocolate chips and fudge chunks and mix until they are distributed evenly
• Spoon into muffin cases and place on tray in the oven. Cook for 20-30 mins or until firm to touch and tops have split (though they don't always split). Take out of oven and leave to stand on rack for 5-10 mins and then eat warm.

Steps:

• Preheat oven to 400 degrees.
• Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
• Melt first 3 ingredients in medium bowl set over saucepan of barely simmering water.
• Stir until smooth; cool slightly.
• Whisk sour cream,sugar,corn syrup,egg and vanilla into chocolate.
• Mix flour baking soda and salt in large bowl.
• Mix in 1 cup chopped chocolate and make well in center of dry ingredients.
• Add chocolate mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
• Spoon batter into prepared cups, filling 3/4 full.
• Bake muffins until tester inserted in center comes out clean, about 20 minutes.
• Cool 5 minutes.
• Turn out of pan and serve warm.

Steps:

• In a bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-third full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces; sprinkle over batter. Bake at 400° for 15 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering water). Stir and leave the mixture to cool.
• Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl and stir in the soured cream, then pour this on the flour mixture and add the cooled chocolate. Stir just to combine - don't overmix or it will get tough.
• Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes, then lift out and cool on a wire rack.
• For the topping, make two piping bags out of greaseproof paper (or cut the ends off two clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other.
• Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with four more muffins. On the remaining five, spread over the white chocolate and decorate with the dark. Best eaten the day they're made - even better while the chocolate's soft.