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Chocolate Fudge Muffins – The Baking Duck

Chocolate Fudge Muffins

These muffins are fully loaded with chocolate chips as well as a smooth silky chocolate ganache center. 

To ensure that you get nice high muffins, it is best to use tulip cases as this allows for the muffins to raise nicely. 


When I make anything chocolatey, I use cocoa powder and melted chocolate as it allows for that deep chocolate taste. 

This recipe uses sunflower oil instead of butter because the oil offers a more light and fluffiness to these muffins and because of its neutral taste, you don’t get any funny tastes in your muffins. 


These muffins smell amazing as they are cooking and your house will end up smelling of chocolate even after they have cooked. 

The buttercream is completely optional, I added it as another layer of chocolateness to these already packed muffins. 

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Chocolate Fudge Muffins

Course Dessert
Cuisine British
Keyword chocolate, Chocolate Muffins, fudge, Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Muffins



  • 500 g Plain Flour
  • 3 tsp Baking Powder
  • 2 Eggs
  • 400 ml Milk
  • 200 ml Sunflower Oil
  • 200 g Caster Sugar
  • 50 g Cocoa Powder
  • 100 g Chocolate Chips
  • 100 g Milk Chocolate Melted


  • 1.36 kg Unsalted Butter
  • 200 g Pasteurized Egg Whites
  • 900 g Icing Sugar
  • 100 g Milk Chocolate Melted
  • 3 tbsp Cocoa Powder



  • Pre-heat your oven to 190C/170C Fan/ Gas Mark 5. Add muffin cases to the muffin tray.
  • Add your flour, cocoa powder, baking powder, salt and chocolate chips and mix everything together.
  • Add your milk, oil, eggs, melted milk chocolate and sugar into another bowl and mix together. Then add these to the dry ingredients.
  • Mix all the ingredients together all combined and there are no lumps of flour.
  • Spoon the mixture into the tin/cases and bake in the oven for 35 minutes. Once baked, leave in the tray for 5 minutes then transfer to a cooling rack.


  • Measure egg whites and icing sugar into a bowl. Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
  • Then add in the vanilla extract, cocoa powder and milk chocolate and fold in until fully incorporated.
  • Once the buttercream is ready, fill a piping bag with a round nozzle on the end and pipe on to the cooled cupcakes. 

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