• 100 g (3½ oz) self-raising flour
  • 25 g (1 oz) cocoa powder
  • ½ teaspoon baking powder
  • 50 g (2 oz) light muscovado sugar
  • 100 g (3½ oz) milk chocolate, chopped
  • 1 egg
  • 5 tablespoons milk
  • 50 g (2 oz) lightly salted butter, melted

Place 16 mini silicone muffin cases on a baking sheet.

Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar and chopped chocolate.

Beat the egg in a separate bowl and stir in the milk and melted butter. Add to the dry ingredients using a large metal spoon, stir the ingredients together until only just combined. Divide among the cases.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until risen and just firm. Serve warm or cold.

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