Triple Chocolate Muffins

Ingredients: 

1.5 cups SR flour 

1 cup brown sugar, dark, firmly packed 

250g dark chocolate, chopped 

125g butter 

1/4 cup cocoa 

300ml sour cream 

2 eggs 

2 tsp vanilla essence 

12 caramel filled chocolate Easter eggs 

1/4 cup drinking chocolate, sifted

Method: 

Preheat oven to 180 degrees. Line 12 x 1/3 cup-hole muffin pan with paper cases. Sift flour into a large bowl, stir in sugar. Melt chocolate and butter in a heavy-based pan. Stir in cocoa and cool for 5 minutes. Whisk sour cream, vanilla and eggs in a jug. Make a well in the dry ingredients. Stir in chocolate and sour cream mixtures until just combined. Spoon batter into pan so each hole is 1/2 full. Press a chocolate egg into the centre of each. Spoon the remaining mixture to 2/3 fill each hole. Bake for 15-20 minutes. Cool on a wire rack. Dust with drinking chocolate just before serving.