Ingredients:

200g Plain Flour

25g Cocoa Powder

1tbsp Baking Powder

115g Golden Caster Sugar

100g Pack of White Chocolate Chips

2 Medium Sized Eggs

100 ml Sunflower Oil

200 ml Semi Skimmed Milk

100g Bar of Belgian Chocolate

1. Preheat the oven to 200C/ 400F/ Gas Mark 6. Line a 12 cup muffin tin with muffin paper cases.

2. Sift the the flour, cocoa and baking powder into a large mixing bowl. Stir in the sugar and the chocolate chips.

3. Put the eggs and oil into a separate bowl and whisk until the mixture is frothy, then gradually whisk in the milk. Stir into the dry ingredients until they are just blended.

4. Divide the mixture evenly between 12 cases, each should be around 3/4 full with the mixture. Bake in the preheated oven for 20 minutes until well risen. Remove the muffins from the oven and leave to cool.

5. Break the Belgian chocolate into pieces and melt in a heatproof bowl over simmering water. Once melted, pour the chocolate evenly (and carefully!) over the top of your muffins. 

6. Put muffins in the fridge for 2 hours so the chocolate on top sets… or you can just eat them while the chocolate is still gooey on top, make sure you have a tissue though!