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Wendi Peters’ Chocolate Chip Muffins

  • BAKE: 25m
  • SERVES: 12

Ingredients

Chocolate Fudge Cake Mix 500g
  • Chocolate Fudge Cake Mix 500g
  • Wright’s Chocolate Fudge Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4tbsp)
  • Milk Chocolate Chips 150g
  • Butter or Margarine 200g
  • Icing Sugar 200g
  • Cocoa Powder 2 heaped tbsp
  • Hot Water 1tbsp
  • Sprinkles of your choice – we used coloured balls

ADD TO BASKET

METHOD

Method (Makes 12 muffins):

Place the cake mix, water and oil into a bowl and mix well for 1-2 minutes.

Place 12 paper muffin cases into a baking tray and spoon the cake batter evenly between them.

Sprinkle a small handful of chocolate chips evenly on top of the batter in each of the muffin cases.

Bake at 200°C (390°F), gas mark 6, for approximately 20-25 minutes or until springy to touch.

Allow to cool before decorating each muffin.

For the ‘topping’, mix the cocoa power to paste with the hot water. Sieve the icing sugar into a mixing bowl; add the butter or margarine and the cocoa paste until smooth and pipe onto the cakes.

Decorate with your topping of choice.

Alternatively you can use a ‘ready-made’ chocolate topping / frosting.

“ Hi Deb I have just recently discovered your cake mixes, absolutely fantastic, first was the Ginger cake then the Toffee and now have just baked the Chocolate Fudge (waiting for it to cool) All have been really moist and I am sure the Choc/fudge will be the same. Have purchased them from Morrisons who seem to have a limited variety,will try Sainsburys as I really love carrot cake. Keep up the excellent products."

Tony Devine

Deb's Tips

Because these are muffins and much larger - you can serve these as a sharing treat - cutting the muffin in half and serving with cream or ice cream mmmmmm!
Deb the Bread

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