Ingredients
Preparation
As a passionate baker with years of perfecting crowd-pleasing treats, here's my foolproof method for irresistible all-chocolate muffins. Preheat your oven to 220°C for 15 minutes to ensure even baking.
Melt the dark chocolate and butter together gently—either in the microwave in short bursts or using a bain-marie for precise control.
Stir in the sugar and eggs until smooth and well combined.
Whisk vigorously, then sift in the flour to avoid lumps, mixing just until incorporated for that signature fudgy texture.
Divide the batter into small silicone molds. No molds? No problem—bake in a standard cake tin for a giant muffin that slices beautifully.
Bake for 10 minutes; add a couple more if needed for set edges with molten centers. Let cool slightly before unmolding to prevent breakage.
Pro Tip
Pair these with creamy custard or a generous scoop of vanilla ice cream for an indulgent dessert that wows every time.
