• 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.