Ingredients To make the fudge muffins 60g of butter
50g of dark chocolate
50g caramel chocolate chips
1//2 cup of caster sugar
1/4 cup of plain flour
To ice 100g of milk chocolate
2 tablespoons of thickened cream
Preheat the oven to 180 degrees C and line a mini cupcake baking tray with mini cupcake patty pans.
Melt the caramel chocolate chips and dark chocolate together in a heat proof bowl over a simmering pot of water. Stir until smooth and completely melted, then set this aside.
Separate the eggs, placing the yolks and whites in separate clean mixing bowls.
Set the bowl containing egg whites aside for a moment while working on the yolks.
To the yolks, add the sugar. Beat with an electric mixer until the yolks become pale and thick.
Add the flour and fold it into the yolk mixture.
Pour the melted chocolate from earlier into the yolk mixture and fold in to combine. Set this aside and move onto the egg whites.
Beat the egg whites until stiff peaks form.
Fold the egg whites into the egg yolk and chocolate mixture.
Spoon the muffin mixture evenly into each patty pan.
Bake for 10 minutes, or until cooked.
Allow to cool while making the frosting.
Over a low heat, melt the milk chocolate. Add the cream, and combine until smooth. Remove the mixture from the heat and allow it to cool and thicken slightly. Top each muffin with icing, and allow to set.