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Spider web chocolate fudge muffins

Spider Web Chocolate Fudge Muffins for a Spooktacular Treat

These Spider Web Chocolate Fudge Muffins are a delightful Halloween treat with rich chocolate flavor and a fun design.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 muffins
Course: Dessert
Cuisine: Halloween
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 50 g Dark Chocolate Adds rich chocolate flavor and moisture; substitute with semi-sweet chocolate if unavailable.
  • 85 g Butter Provides fat for a tender muffin; can be substituted with margarine for a lactose-free option.
  • 1 tbsp Liquid (milk, water, or coffee) Adds moisture; coffee enhances chocolate flavor.
  • 200 g Self-Raising Flour Gives structure and rise; replace with all-purpose flour and add 1 tsp baking powder if needed.
  • ½ tsp Bicarbonate of Soda Helps with leavening; can be omitted if using self-raising flour.
  • 85 g Light Muscovado Sugar Offers deep caramel notes and moisture; substitute with brown sugar for a similar flavor.
  • 50 g Golden Caster Sugar Adds sweetness and a delicate texture; white sugar may be an alternative.
  • 1 unit Egg Provides structure and binds ingredients; substitute with a chia or flaxseed egg for a vegan version.
  • 142 ml Soured Cream Adds richness and moisture; Greek yogurt can be used as a substitute.
For the Topping
  • 100 g White Chocolate Adds sweetness and color for the cobweb decoration; can be replaced with more dark chocolate if desired.

Equipment

  • Muffin tin
  • Heatproof bowl
  • piping bags
  • Microwave
  • sifter
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 170°C (fan) or 190°C (conventional, gas mark 5). Line a muffin tin with 10 paper muffin cases.
  2. In a heatproof bowl, combine 50g of dark chocolate, 85g of butter, and 1 tablespoon of your chosen liquid. Heat in the microwave for 30-45 seconds, stirring halfway through.
  3. Sift together 200g of self-raising flour, ½ teaspoon of bicarbonate of soda, 85g of light muscovado sugar, and 50g of golden caster sugar in a separate bowl.
  4. In another bowl, beat 1 egg and stir in 142ml of soured cream. Gradually add the melted chocolate mixture, stirring continuously.
  5. Pour the wet ingredients into the bowl of dry ingredients and gently fold until just combined.
  6. Spoon batter into lined muffin cases, filling each about three-quarters full. Bake for about 20 minutes, or until a toothpick comes out clean.
  7. Once baked, allow muffins to cool for a few minutes before transferring to wire racks.
  8. Melt an additional 100g of white chocolate with the remaining 100g of dark chocolate for decorating. Fill piping bags.
  9. Spread melted dark chocolate over each muffin, then pipe concentric circles of white chocolate on top. Create cobweb patterns with a skewer.
  10. Serve fresh or store in an airtight container for up to 2 days. Freeze before decoration if making ahead.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For best results, avoid overmixing the batter. Allow muffins to cool completely before decorating to prevent melting.

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