Preparation time:
Cooking time:
24 serves


  • 200g dark chocolate, chopped
  • 1 ½ cups vegetable oil
  • 4 cups self-raising flour
  • ¼ cup cocoa powder
  • 1 ½ cups caster sugar
  • 1 ½ cups milk
  • 2 eggs, lightly beaten
  • 1 cup Dark Choc Bits
  • Chopped Cherry Ripe Bars, to decorate
  • 250g dark chocolate, chopped
  • ½ cup thickened cream
  1. Method
  2. Notes

  1. Line two 12-hole muffin pans with paper cases (1/3 cup capacity).
  2. Place chocolate and ¼ cup of the vegetable oil in a small pan. Stir over a low heat until chocolate is melted. Remove from heat.
  3. Sift flour, cocoa and sugar in a large bowl. Make a well in the centre. Add warm chocolate mixture, remaining vegetable oil, milk, eggs and 1 cup of the Choc Bits. Stir until just combined. Spoon mixture evenly into paper cases.
  4. Cook one tray at a time in a moderate oven (180C) for 30 minutes or until cooked when tested. Remove from pans and cool on a wire rack.
  5. To make topping, combine chocolate and cream in a small saucepan. Stir over a low heat until mixture is smooth. Stand at room temperature until mixture is a spreadable consistency.
  6. Spoon topping over each muffin. Decorate with cherry ripe bars.

Muffins can be made up to 2 days ahead, keep, in an airtight container.

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