Makes 6 large muffins.

• 250g plain flour
• 2½ teaspoons of baking powder
• 30g cocoa powder
• 2 tablespoons of caster sugar
• 175g dark chocolate chips
• 1 egg, lightly beaten
• 125g sour cream
• 185ml milk
• 90g butter, melted
• Icing sugar to dust (optional)

Step 1:

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.

Step 2:

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.)

Step 3:

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.

Topping Suggestion:

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.