by Remi Idowu


Chocolate Fudge Muffins

  • 250g plain flour
  • 150g caster sugar
  • 50g light brown soft sugar
  • 75g good quaity cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 354ml soured cream
  • 1 large egg
  • 1 tsp vanilla
  • 60ml sunflower/vegetable oil
  • 200g chocolate chips


  • 150g soften butter to room temperature
  • 50g smooth peanut butter
  • 300g Icing sugar 
  • 2 Tablespoons milk (optional)


  • Preheat your oven to 180 celcius and line a muffin case with 12 muffin liners.
  • Add your flour, baking powder, salt, sugars and cocoa powder in a bowl and stir with a spoon.
  • In a small bowl mix your soured cream,oil, egg and vanilla then pour your wet ingredients into your dry ingredients.
  • Mix until incorpareted butif lumpy dont overmix as muffin mixtures are often lumpy, these aren't light cupcakes.
  • Pour in the chocolate chips and fold them through.
  • Spread mixture between your muffin liners, filling each till around ¾ full.
  • Top with a few more choc chips if you wish and bake on the middle shelf of the oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
  • While the muffins are baking in a bowl add softened butter, half the icing sugar and peanut butter.
  • Beat until well incorporated the add remaining icing sugar.
  • When muffins have cooled pipe buttercream onto muffins and top with your favourite peanut butter chocolates! I used Reeses buttercups and pieces.