Preheat the oven to fan 170C/
conventional 190C/gas 5 and line a
muffin tin with 10 paper muffin cases.
Break the chocolate into a heatproof
bowl, add the butter and liquid. Melt
in the microwave on Medium for 30-45 seconds (or set the bowl over a
pan of gently simmering water). Stir
and leave the mixture to cool.
Mix the flour, bicarbonate of soda
and both sugars in a bowl. Beat the
egg in another bowl and stir in the
soured cream, then pour this on the
flour mixture and add the cooled
chocolate. Stir just to combine –
don’t overmix or it will get tough.
Spoon the mixture into the cases to
about three quarters full. Bake for 20
minutes until well risen. Loosen the
edges with a round-bladed knife, let
them sit in the tins for a few minutes,
then lift out and cool on a wire rack.
For the topping, make two piping
bags out of greaseproof paper (or
cut the ends off two clean plastic
bags). Break the dark and white
chocolate into separate bowls and
melt in the microwave on Medium for
2 minutes (or over a pan as in step 1).
Put 2 spoonfuls of dark chocolate in
one bag and the same of white
chocolate in the other.
Working with one muffin at a time,
spread with dark chocolate from the
bowl, letting it run down a bit, then
pipe four concentric circles of white
chocolate on top. Using a small
skewer, drag through the circles at
regular intervals, from the centre to
the edge, to create a cobweb effect.
Repeat with four more muffins. On
the remaining five, spread over the
white chocolate and decorate with
the dark. Best eaten the day they’re
made – even better while the