Triple Chocolate Muffins

• 1 1/2 cups self-raising flour
• 1 cup firmly packed dark brown sugar
• 250 g dark chocolate, chopped
• 125 g butter
• 1/4 cup cocoa
• 300 ml sour cream
• 2 eggs
• 2 teaspoons vanilla essence
• 2 packages rolos chocolate-covered caramel candies or 2 packages other chocolate-covered caramel candies
• 1/4 cup sifted cocoa

1. Preheat oven to moderate (180u0b0C., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases.
2. Sift flour into large bowl, and stir in sugar.
3. Melt chocolate and butter.
4. Stir in cocoa and cool for 5 minutes.
5. Whisk sour cream, vanilla and eggs in a jug.
6. Make a well in the dry ingredients.
7. Stir in chocolate and sour cream mixtures until just combined.
8. Spoon batter into pan so each hole is 1/2 full.
9. Press 2 Rolos into the centre of each.
10. Spoon the remaining mixture to 2/3 fill each hole.
11. Bake for 15-20 Minutes.

flour, brown sugar, dark chocolate, butter, cocoa, sour cream, eggs, vanilla essence, rolos chocolate, cocoa

Taken from www.food.com/recipe/triple-chocolate-muffins-64175 (may not work)