Double Chocolate Muffins

• 200 g dark chocolate, chopped
• 1 12 cups vegetable oil
• 4 cups self-raising flour
• 14 cup cocoa powder
• 1 12 cups caster sugar
• 1 12 cups milk
• 2 eggs, lightly beaten
• 1 cup dark chocolate chips
• 2 (50 g) cherries, ripe bars chopped (to decorate)
• 250 g dark chocolate, chopped
• 12 cup thickened cream

1. Line two 12-hole muffin pans with paper cases (1/3 cup capacity).
2. Place chocolate and 1/4 cup of the vegetable oil in a small pan.
3. Stir over a low heat until chocolate is melted.
4. Remove from heat.
5. Sift flour, cocoa and sugar in a large bowl.
6. Make a well in the centre.
7. Add warm chocolate mixture, remaining vegetable oil, milk, eggs and 1 cup of the Choc Bits.
8. Stir until just combined.
9. Spoon mixture evenly into paper cases.
10. Cook one tray at a time in a moderate oven (180C) for 30 minutes or until cooked when tested.
11. Remove from pans and cool on a wire rack.
12. To make topping, combine chocolate and cream in a small saucepan.
13. Stir over a low heat until mixture is smooth.
14. Stand at room temperature until mixture is a spreadable consistency.
15. Spoon topping over each muffinand decorate with chopped cherry ripe bars.

dark chocolate, vegetable oil, flour, cocoa powder, caster sugar, milk, eggs, chocolate chips, cherries, dark chocolate, cream

Taken from www.food.com/recipe/double-chocolate-muffins-323139 (may not work)