Wright's Chocolate Chip Muffins

Ingredients

  • Wright’s Chocolate Fudge Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4tbsp)
  • Milk Chocolate Chips 150g

For the topping:

  • Butter or Margarine 200g
  • Icing Sugar 200g
  • Cocoa Powder 2 heaped tbsp
  • Hot Water 1tbsp
  • Sprinkles of your choice – we used coloured balls

What you do…

  • Place the cake mix, water and oil into a bowl and mix well for 1-2 minutes.
  • Place 12 paper muffin cases into a baking tray and spoon the cake batter evenly between them.
  • Sprinkle a small handful of chocolate chips evenly on top of the batter in each of the muffin cases.
  • Bake at 200C (390F), gas mark 6, for approximately 20-25 minutes or until springy to touch.
  • Allow to cool before decorating each muffin.
  • For the ‘topping’, mix the cocoa power to paste with the hot water. Sieve the icing sugar into a mixing bowl; add the butter or margarine and the cocoa paste until smooth and pipe onto the cakes.
  • Decorate with your topping of choice.
  • Alternatively you can use a ‘ready-made’ chocolate topping / frosting.
  • Wright’s top baking tip: These chocolate muffins are the perfect show stopper to bring out at a birthday party or an indulgent afternoon tea with friends.

For more inspirational recipes go to Wright’s Baking.

Quick sign up

We’ve got some great tips to help you fundraise online, but if you would prefer a resource pack in the post or any other information, please get in touch.

Form - Default

Message sent!

Hi and thanks for your message. One of the team will get back to you shortly