Preheat the oven to 180°C (350°F/ Gas 4). Brush a 6-hole muffin tin with melted butter or oil. Sift the flour,
baking powder and cocoa into a large mixing bowl.
Add the sugar and 130g of the chocolate chips and mix. Make a well in the center.
Add the combined egg, sour cream, milk and melted butter all at once and stir with a folk until just combined.
(Do not over beat the batter, it should look quite lumpy.)
Spoon the batter into the prepared tin and scatter with the remaining chocolate chips. Bake for 12-15 minutes or until firm.
Loosen the muffins with a flat-bladed knife and turn out onto a cooling rack.
When cooled dust with icing sugar or use the topping suggestion below.
Combine 50g chocolate, 1 tablespoon cream and 10g butter in a pan.
Stir over a low heat until smooth.
Refrigerate until firm, then pipe over the muffins.
© Almond Art 2013 | Units 15/16 Faraday Close, Gorse Lane Ind Est, Clacton On Sea, Essex, CO15 4TR | Email: firstname.lastname@example.org | Tel: 01255 223322