These chocolate fudge muffins are tender, fluffy and incredibly moist, with an extra-rich chocolate taste. Adorned with simple chocolate spiderweb decorations, they make a fun and festive treat for Halloween — or any time you want a chocolatey bake that looks impressive but is easy to make.
This recipe uses a mild-flavoured oil instead of butter so the muffins stay moist for days. Buttermilk and a little soured cream produce the softest, most tender crumb that almost melts in your mouth.
If you love large, bakery-style muffins with domed tops and lots of chocolate flavour, these chocolate fudge spiderweb muffins are for you. The spiderweb decoration is quick to pipe with white chocolate and creates a dramatic finish with minimal effort.
The secret to the soft texture is buttermilk — the same ingredient I use in my other muffin recipes — combined with oil and a touch of soured cream. These elements keep the crumb moist, tender and full of flavour, so the muffins still taste great a few days after baking.
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Ingredients
Chocolate fudge muffins require these ingredients:
- Flour – self-raising flour is used here. See substitutions below if you only have plain/all-purpose flour.
- Sugar – golden caster sugar adds a subtle caramel note; any sugar can be substituted if needed.
- Baking soda – ½ teaspoon helps with lift.
- Buttermilk – tenderizes the crumb and adds body.
- Soured cream – adds extra tang and tenderness.
- Cocoa powder – use a good quality, unsweetened cocoa for best colour and chocolate flavour.
- Chocolate – chocolate chips in the batter (milk or dark) and dark plus white chocolate for the topping and decoration.
Scroll to the recipe card below for exact quantities and the full ingredient list.
Instructions
These muffins come together quickly using the classic muffin method: combine dry ingredients in one bowl, wet ingredients in another, then fold together.
For taller, better-shaped muffin tops I often bake six muffins at a time in a 12-hole tin, placing paper liners in every other hole to give them more room to rise. You can bake all 12 at once if preferred, but they may be slightly less uniform.
In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, sugar and salt.
In a separate bowl, combine the wet ingredients: oil, buttermilk, soured cream, eggs and vanilla.
Hint: Bring buttermilk and soured cream to room temperature before mixing to avoid curdling and to ensure even incorporation.
Fold the wet ingredients into the dry mixture along with the chocolate chips. Mix gently until just combined — a few small lumps are fine.
Spoon the batter into lined muffin cases. Bake for about 20–23 minutes, until well risen and a skewer inserted into the centre comes out clean. Cool completely on a wire rack before decorating.
Hint: Fill liners to the top for big muffin tops. If you prefer smaller muffins, fill to about three-quarters full.
Once cooled, dip each muffin top in melted dark chocolate to coat the surface.
Use melted white chocolate in a piping bag to pipe four concentric circles on each coated muffin.
Draw a toothpick or skewer from the centre to the edge through the white circles to create the spiderweb pattern.
Repeat until all muffins are decorated and the white chocolate has set.
Substitutions and variations
- Flour – If you don’t have self-raising flour, use plain/all-purpose flour and add 2½ teaspoons baking powder for the same rise.
- Buttermilk – Make a substitute by adding 1 tablespoon lemon juice or vinegar to 250 ml milk and leaving it for 5 minutes to curdle.
- Soured cream – Swap for extra buttermilk or natural yoghurt if needed.
- Chocolate – Chocolate chips or chopped chocolate both work; mix types for a triple-chocolate version.
More ideas:
- Triple chocolate – Replace 50 g of the chips with white or milk chocolate chips.
- Add nuts – Fold in chopped walnuts, hazelnuts or pecans for texture.
- Chocolate banana – Replace one egg with a small mashed ripe banana for extra flavour.
- Vegan option – Use a plant-based milk with a vinegar ‘buttermilk’, vegan sour cream and an egg replacer; results may vary.
Equipment
Essential equipment for these muffins:
- Muffin pan – Standard 12-hole tin. Baking six at a time gives more rise; two tins help if you want to bake both batches at once.
- Muffin cases – Paper liners make removal and presentation easy.
- Ice cream scoop – Optional, but handy for portioning even mounds of batter (about 2 oz / 59 ml scoop is ideal).
- Piping bag – For piping white chocolate circles. A zip-lock bag with a small corner cut out works well.
Storage
These muffins stay moist for days thanks to the oil in the recipe. Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. Bring to room temperature before serving.
Undecorated muffins freeze well for up to 3 months. Wrap each muffin in a double layer of clingfilm, freeze, and thaw in the fridge or at room temperature. Reheat gently in the microwave or a warm oven if desired.
Top tip
Do not over-mix the batter. Mix only until the ingredients are just combined — the batter should be thick and slightly lumpy. Over-mixing knocks out air and produces dense, tough muffins instead of light, fluffy ones.
Frequently asked questions
Common causes are stale raising agents, oven temperature too low, or incorrect mixing. Check expiration dates, use an oven thermometer to verify temperature and follow the mixing guidance in the recipe.
While not tested here, you can try a gluten-free flour blend and ensure any baking agents are gluten-free. Results can vary by blend, so expect some textural differences.
Dry muffins usually result from too-high oven temperature or over-mixing. Check your oven temperature and mix only until the ingredients are just combined.
To save this recipe for later, use the recipe card or the photos above.
If you try this recipe, please rate it or leave a comment. Feedback helps other bakers and I love hearing how your bakes turned out.
📖 Recipe
Chocolate Fudge Spiderweb Muffins
10
23
33
Equipment
- 12-hole muffin/cupcake tin
- 12 paper muffin cases
- Large ice cream scoop (optional)
- Mixing bowls
- Piping bag or zip-lock bag
Ingredients
- 265 g self-raising flour *
- 50 g cocoa powder
- ½ tsp baking soda
- 200 g golden caster sugar
- ½ tsp salt
- 150 g milk or dark chocolate chips
- 150 ml mild olive oil or mild vegetable oil
- 250 ml buttermilk (room temperature)
- 60 ml soured cream (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
Topping:
- 200 g dark chocolate, chopped
- 100 g white chocolate, chopped
Instructions
- Preheat the oven to 170°C (fan) and line a muffin tin with cases. You can bake all 12 at once or bake two batches of six for taller tops.
- In a large bowl combine the flour, cocoa powder, baking soda, sugar and salt.
- In a medium bowl whisk the oil, buttermilk, soured cream, eggs and vanilla. Add the wet ingredients to the dry and fold briefly, then fold in the chocolate chips. Mix until JUST combined.
- Scoop the batter into the lined cases — fill almost to the top for large muffin tops — and bake 20–23 minutes until risen and a skewer comes out clean. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Melt the dark and white chocolate in separate bowls (microwave in short bursts or use a bain-marie). Dip muffin tops in dark chocolate, then pipe four concentric circles of white chocolate. Drag a toothpick from the centre to the edge at regular intervals to create a spiderweb pattern. Allow chocolate to set before serving.
Notes: All recipes are developed and tested in metric grams. Digital scales are recommended for accuracy. Conversions to US customary are provided but not separately tested.
Notes
- Use plain/all-purpose flour plus 2½ tsp baking powder if you don’t have self-raising flour.
- Make buttermilk by adding 1 tbsp lemon juice or vinegar to 250 ml milk and leaving for 5 minutes.
- Do not over-mix the batter — it should be slightly lumpy.
- If baking six muffins at a time, place liners in every other cup to allow room for expansion.
Storage and freezing:
Store baked, decorated muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. Undecorated muffins freeze well for up to 3 months; wrap individually and thaw before serving.
Nutrition
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Calories: 603 kcal
Leave a comment or tag @anna_wierzbinska on Instagram with a photo — I love seeing your results!
This recipe was originally published in October 2016 and updated with new photos, video and tips in October 2022.