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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These are the most decadent muffins i have ever tasted. The caramel just oozes out when they are warm-making them beautifully tasty. Ingredients:
1 1/2 cups self-raising flour |
1 cup firmly packed dark brown sugar |
250 g dark chocolate, chopped |
125 g butter |
1/4 cup cocoa |
300 ml sour cream |
2 eggs |
2 teaspoons vanilla essence |
2 packages rolos chocolate-covered caramel candies or 2 packages other chocolate-covered caramel candies |
1/4 cup sifted cocoa |
Directions:
1. Preheat oven to moderate (180ºC., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases.
2. Sift flour into large bowl, and stir in sugar.
3. Melt chocolate and butter.
4. Stir in cocoa and cool for 5 minutes.
5. Whisk sour cream, vanilla and eggs in a jug.
6. Make a well in the dry ingredients.
7. Stir in chocolate and sour cream mixtures until just combined.
8. Spoon batter into pan so each hole is 1/2 full.
9. Press 2 Rolos into the centre of each.
10. Spoon the remaining mixture to 2/3 fill each hole.
11. Bake for 15-20 Minutes.
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