Dark Chocolate Muffins

Recipe Submitted By: bakingmad

Dark indulgent treats. Dust with icing sugar for a professional finish.

Ingredients

200 grams	Bar Dark Chocolate Broken Into Squares
200 grams	Unsalted Butter Cubed
200 grams	Allinsons Wholemeal Self Raising Flour
¼ tsp	Each Of Bicarbonate Of Soda And Baking Powder
2 tbsp	Cocoa powder Sieved
150 grams	Billington's Golden Caster Sugar
150 ml	Soured Cream
3	Medium Eggs
2 tbsp	Billington’s Unrefined Icing Sugar To decorate

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Heat the oven to 180C (fan 160C, gas 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 and microwave for 2 more minutes until smooth. (Alternatively, rest the bowl over a pan of gently simmering water).
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.