Gothic Web Fudge Muffins

Prepare to be enchanted by these decadent chocolate fudge muffins! Exceptionally soft, wonderfully fluffy, and incredibly moist, they burst with an intense chocolatey flavor that will delight your senses. Adorned with charming chocolate spiderweb decorations, these muffins are not just a treat, but a festive masterpiece, making them the ultimate sweet indulgence for Halloween celebrations, enjoyed by children and adults alike!

What sets these muffins apart is the ingenious use of a mild-flavored oil instead of butter. This simple substitution is the secret to their remarkable ability to stay moist and fresh for days, a true bakery-style advantage. Furthermore, the thoughtful addition of rich buttermilk contributes to an irresistibly soft and tender crumb that practically melts in your mouth, leaving a lasting impression of pure bliss.

Why These Chocolate Fudge Spiderweb Muffins Are a Must-Try

If your heart beats for generously sized, wonderfully fluffy, and authentically bakery-style muffins, especially when they come packed with an irresistible chocolate punch, then these chocolate fudge spiderweb muffins are tailor-made for you! They embody everything you love about classic muffins: those coveted ‘muffin tops’ that promise a delightful chew, combined with a simple yet incredibly effective spiderweb decoration that instantly elevates them into a festive treat. Perfect for the spooky season, these muffins are so delicious, you’ll find yourself baking them long after Halloween has passed.

The secret to the incredibly soft and tender texture of these chocolate fudge muffins lies in a few key ingredients, cherished in many of my other successful muffin recipes. Just like my popular Cinnamon Oatmeal Muffins and Banana and Blueberry Muffins, buttermilk plays a starring role here. This, alongside the inclusion of oil and rich soured cream, creates a symphony of textures and flavors that truly make these muffins stand out from any other. These ingredients not only contribute to their exquisite taste but also ensure the muffins remain wonderfully soft and flavorful for several days.

The Magic Behind Unrivaled Moistness and Tenderness

Achieving a muffin that stays moist for days is a testament to clever ingredient choices. In this recipe, we opt for a mild-flavored oil over traditional butter. Butter, while delicious, contains water, which evaporates during baking, potentially leading to drier muffins over time. Oil, being 100% fat, integrates more thoroughly with the dry ingredients, locking in moisture and preventing staleness. This is why our chocolate fudge muffins retain their delightful softness and moist crumb long after they emerge from the oven, offering a superior eating experience.

Furthermore, the inclusion of buttermilk and soured cream is transformative. These acidic dairy products react with the baking soda, creating tiny air pockets that contribute to a light, airy texture. More importantly, the acidity helps to tenderize the gluten in the flour. Gluten, when overdeveloped, can make baked goods tough. Buttermilk and sour cream work to relax these gluten strands, resulting in a muffin that is exceptionally tender and delicate, almost dissolving on your tongue. This combination ensures a truly melt-in-your-mouth experience that is hard to replicate with standard milk.

Essential Ingredients for Your Chocolate Fudge Masterpiece

Crafting these exquisite chocolate fudge muffins requires a selection of high-quality ingredients, each playing a crucial role in achieving their perfect texture and rich flavor. Here’s a detailed look at what you’ll need:

• Flour: We recommend using self-raising flour, which already contains the necessary leavening agents for a perfect rise. For those without self-raising flour, don’t worry! Consult the substitutions section below for an easy alternative using plain/all-purpose flour and baking powder.
• Sugar: Golden caster sugar is a fantastic choice for this recipe. Its fine texture dissolves beautifully, and it imparts a subtle, delightful caramel note that complements the rich chocolate flavor without being overpowering.
• Baking Soda: Just half a teaspoon of baking soda is precisely what’s needed to react with the acidic buttermilk and sour cream. This reaction creates carbon dioxide gas, which helps these muffins achieve their impressive rise and airy texture.
• Buttermilk: This is truly the ‘secret weapon’ in many of my muffin recipes, and it’s indispensable here. Buttermilk, much like yogurt or sour cream, contains lactic acid which tenderizes the gluten in the flour, resulting in a softer, more succulent crumb and a fuller body for your muffins.
• Soured Cream: Similar to buttermilk, soured cream adds another layer of moisture and richness. Its tangy flavor also provides a lovely contrast to the sweetness of the chocolate, contributing to an even more tender and luxurious bite.
• Cocoa Powder: The quality of your cocoa powder directly impacts the depth of chocolate flavor and the rich color of your muffins. Opt for a good quality, unsweetened cocoa powder to truly make a significant difference in both taste and visual appeal.
• Chocolate Chips & Decoration: For the batter, either dark or milk chocolate chips work wonderfully, adding pockets of molten chocolate. For the charming spiderweb decoration, you’ll need both dark and white chocolate, providing a beautiful contrast and a fun artistic touch.
• Mild-Flavored Oil: Essential for maintaining the muffins’ moisture over several days. A neutral oil like vegetable, canola, or a light olive oil ensures the chocolate flavor remains the star.
• Eggs: Large eggs bind the ingredients together, adding structure and richness to the muffin batter.
• Vanilla Extract: A touch of vanilla enhances and complements the deep chocolate notes, adding complexity to the overall flavor profile.

For your convenience, a complete list of ingredients with precise measurements can be found in the detailed recipe card at the bottom of this post.

Step-by-Step Guide to Baking Perfect Chocolate Fudge Muffins

These delightful chocolate chip muffins are incredibly straightforward to prepare, coming together in just a few simple steps. We’ll utilize the classic muffin mixing method, where wet ingredients are gently incorporated into the dry ones, ensuring a tender crumb.

For muffins with beautiful, uniform ‘muffin tops’ that rise and spread magnificently, I’ve found that giving them ample space in the baking pan is key. Therefore, I typically bake only 6 muffins at a time in a standard 12-hole baking pan. To do this, I fill every other hole with a paper case, leaving the alternate holes empty. This generous spacing allows each muffin to expand without crowding, resulting in those desirable large, domed tops.

However, if time is of the essence or you prefer, you can certainly bake all 12 muffins in one batch. Just be aware that when baked closely together, the muffins might rise a little less dramatically and may have slightly less even shapes compared to those given more room.

Step 1: Combine Dry Ingredients. In a large mixing bowl, meticulously whisk together all the dry ingredients: self-raising flour, cocoa powder, baking soda, golden caster sugar, and salt. Ensure they are thoroughly combined to prevent pockets of unmixed leavening agents.

Step 2: Prepare Wet Ingredients. In a separate medium bowl, combine all the wet ingredients: buttermilk, soured cream, mild oil, large eggs, and vanilla extract. Whisk them until they are well blended and smooth. Ensure these ingredients are at room temperature for optimal mixing and emulsion.

Pro Tip: For the best results and to prevent curdling, always ensure your buttermilk, soured cream, and eggs are at room temperature before you begin mixing. This promotes even incorporation and a smooth batter.

Step 3: Combine and Fold. Pour the wet ingredients mixture into the bowl containing the dry ingredients. Add the chocolate chips at this stage. Using a spatula or large spoon, gently fold the mixture until it is just combined. A few streaks of flour and a lumpy batter are perfectly normal and even desirable for tender muffins!

Step 4: Fill Cases and Bake. Distribute the batter evenly into the prepared muffin cases, filling them almost to the very top to achieve those impressive muffin tops. Transfer the baking tin to a preheated oven and bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, allow them to cool completely on a wire rack before decorating.

Baker’s Note: For spectacular, towering ‘muffin tops’ like those from your favorite bakery, fill your muffin cases generously, almost to the brim. If you prefer smaller, more modest muffins, simply fill the cases about three-quarters full.

Crafting the Perfect Chocolate Spiderweb Decorations

Now for the fun and spooky part – decorating your chocolate fudge muffins with an intricate spiderweb design!

Step 5: Dark Chocolate Coating. Once the muffins are completely cool, gently dip the top of each muffin into the melted dark chocolate. Allow any excess to drip off, creating a smooth, rich base for your spiderweb.

Step 6: White Chocolate Circles. While the dark chocolate is still wet, use a piping bag (or a zip-lock bag with a tiny corner snipped off) filled with melted white chocolate to pipe four concentric circles directly on top of each dark chocolate-coated muffin. Start from the center and work your way outwards.

Step 7: Create the Web Effect. Immediately after piping the white chocolate circles, take a toothpick or a thin skewer. Starting from the very center of the muffin, gently drag the toothpick outwards through the white chocolate, creating a straight line towards the edge of the muffin. Clean the toothpick after each drag.

Step 8: Finish the Spiderweb. Repeat the dragging motion at regular intervals around the muffin’s surface, always starting from the center and pulling outwards. Aim for 6-8 lines to achieve a convincing and visually striking spiderweb effect. Allow the chocolate to set completely before serving. Enjoy your beautifully decorated, spooky treats!

Clever Substitutions & Exciting Variations for Your Muffins

This chocolate fudge muffin recipe is incredibly versatile, allowing for several easy substitutions and exciting variations to suit your pantry or preferences. Don’t be afraid to get creative!

• Self-Raising Flour Alternative: No self-raising flour on hand? No problem! You can easily create your own by using the same amount of plain or all-purpose flour and whisking in 2 ½ teaspoons of baking powder. This will provide the necessary lift for fluffy muffins.
• Sugar Options: While golden caster sugar adds a lovely subtle caramel note, any granulated sugar will work perfectly fine. White caster sugar or even light brown sugar (which would add a deeper, molasses-like flavor) can be used as alternatives.
• Homemade Buttermilk: If you can’t find buttermilk, you can quickly make a suitable substitute. Simply combine 250 ml (approximately 1 cup) of your milk of choice (dairy or non-dairy) with 1 tablespoon of lemon juice or white vinegar. Stir gently and let the mixture sit for about 5 minutes. It will slightly curdle and thicken – this is exactly what you want, as it mimics the acidity of real buttermilk.
• Soured Cream Swap: For the soured cream, you can either use an equal amount of additional buttermilk (if you have extra) or natural plain yogurt. Both will contribute to the tender texture and slight tang.
• Chocolate Choices: Feel free to experiment with different types of chocolate for the batter. Instead of chocolate chips, you can use a chopped chocolate bar for larger, more intense chocolate chunks. Dark, milk, or even white chocolate chunks would all work beautifully.

Looking to put a fresh spin on your chocolate muffins? Here are a few creative ideas to explore:

• Triple Chocolate Fudge Muffins: Elevate the chocolate experience by replacing 50g of the dark or milk chocolate chips in the batter with white chocolate chips. This adds another layer of flavor and visual appeal.
• Nutty Chocolate Muffins: For an added crunch and earthy flavor, fold a handful (around 50g) of finely chopped walnuts, hazelnuts, or cashews into the muffin batter. They pair wonderfully with chocolate.
• Chocolate Banana Muffins: Introduce a delightful fruity twist by replacing one egg with a small, ripe mashed banana. This not only adds a lovely banana flavor but also contributes to the muffins’ moistness. Simply add the mashed banana to your wet ingredients.
• Vegan Chocolate Muffins: For a plant-based alternative, you can adapt many chocolate muffin recipes. A great starting point would be to explore this recipe for Vegan Chocolate Muffins from Ela Vegan blog, which provides guidance on suitable substitutions.

Essential Equipment for Effortless Baking

Having the right tools can make all the difference in your baking experience. Here’s a list of the equipment you’ll need to create these delicious double chocolate muffins:

• Muffin Pan: A standard 12-hole muffin or cupcake baking tin is perfect. If you plan to bake only 6 muffins at a time to achieve those impressive tops, having two muffin tins can be advantageous, allowing you to bake them concurrently. Otherwise, a single tin will suffice, requiring you to bake in two batches.
• Muffin Cases: Ready-made paper muffin cases are widely available and convenient. Alternatively, if you’re feeling crafty or run out, you can learn how to make your own muffin cases from Emma Duckworth Bakes.
• Ice Cream Scoop (Optional but Recommended): I highly recommend using an ice cream scoop to portion your muffin or cupcake batter. This ensures uniform sizes and shapes for all your bakes. For these large chocolate fudge muffins, a large scoop with a capacity of about 2 oz (approximately 59 ml) is ideal. However, if you don’t have one, two dessert spoons will do a perfectly good job.
• Mixing Bowls: You will need at least two mixing bowls – one large for the dry ingredients and one medium for the wet ingredients.
• Piping Bag: An essential tool for creating the elegant white chocolate circles for your spiderweb decoration. You can use a disposable piping bag, or simply snip a small corner off a sturdy zip-lock style plastic bag to create a fine opening.
• Whisk or Spatula: For mixing both wet and dry ingredients, and for gently folding the batter.

Storage & Freezing for Lasting Freshness

One of the most appealing aspects of these easy chocolate muffins is their remarkable ability to retain moisture and softness for several days after baking. Thanks to the use of oil in the recipe, these fudgy chocolate muffins resist drying out much longer than butter-based alternatives. This means you can enjoy that wonderful, tender texture and rich flavor for an extended period.

How to Store Baked Muffins:

To keep your muffins at their best, store them in an airtight container at room temperature. They will remain wonderfully fresh and moist for 2-3 days. If you prefer to extend their shelf life further, you can refrigerate them for up to a week. Remember to bring them back to room temperature before serving to fully appreciate their texture and flavor.

Freezing Instructions:

For longer-term storage, plain, undecorated muffins are perfectly suitable for freezing. This is a fantastic way to prepare a batch in advance or save leftovers. To freeze, individually wrap each muffin tightly in a double layer of cling film (plastic wrap) to prevent freezer burn, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

When you’re ready to enjoy them, thaw the muffins overnight in the refrigerator or simply let them come to room temperature on your kitchen counter. If you like them warm, you can gently reheat them in a microwave for a few seconds or in a warm oven (around 150°C/300°F) for about 5-10 minutes until heated through.

Essential Baking Tips for Muffin Perfection

Achieving truly perfect, light, and fluffy muffins comes down to a few key techniques. If there’s one piece of advice to emphasize, it’s this:

Do not over-mix your muffin batter! It’s crucial for the ingredients to only just come together. Muffin batter is meant to be rather thick and appear a little lumpy. Seeing a few small streaks of flour is absolutely fine – it’s a sign that you’re on the right track for tender muffins.

Why is over-mixing detrimental? When you over-mix the batter, you develop the gluten in the flour too much and crush the delicate air bubbles that are forming. These air bubbles are vital for creating that wonderful, airy, and fluffy texture we all crave in a muffin. An over-mixed batter will result in muffins that are dense, tough, and chewy – precisely the opposite of the soft, tender treats we aim for. Always mix gently and stop as soon as the dry ingredients are barely incorporated into the wet.

Frequently Asked Questions About Chocolate Fudge Muffins

Love this recipe? Don’t forget to pin it to your favorite Pinterest board using the button on the recipe card or any of the beautiful photos above to save it for later!

If you bake these delightful chocolate fudge spiderweb muffins, or try any other recipe from Anna Banana, please take a moment to rate the recipe and leave a comment below. Your feedback is invaluable – I love hearing from you, and your thoughts also help other home bakers who are considering making the recipe!

📖 Delicious Chocolate Fudge Spiderweb Muffins Recipe

Print Recipe

Pin Recipe

Chocolate Fudge Spiderweb Muffins

These extra chocolatey and incredibly moist chocolate fudge muffins, complete with a festive chocolate spiderweb decoration, are the perfect bakery-style treat for Halloween and beyond!

Prep Time
10 mins

Cook Time
23 mins

Total Time
33 mins

Course: Dessert | Cuisine: American, British | Keyword: chocolate fudge muffins, chocolate muffins, muffins, spiderweb muffins

Servings: 12 muffins | Calories: 603 kcal

Author: Anna

Equipment

• 12-hole muffin/cupcake tin
• 12 paper muffin cases
• Large ice cream scoop (optional, for uniform portions)
• Mixing bowls (one large, one medium)
• Piping bag or a plastic zip-lock bag
• Whisk or spatula
• Toothpick or thin skewer (for decoration)

Ingredients

For the Muffins:

• 265 g self-raising flour (*see notes for alternative)
• 50 g cocoa powder (unsweetened, good quality)
• ½ teaspoon baking soda
• 200 g golden caster sugar
• ½ teaspoon salt
• 150 g milk or dark chocolate chips
• 150 ml mild olive oil or mild vegetable oil
• 250 ml buttermilk (room temperature; *see notes for homemade option)
• 60 ml soured cream (room temperature)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract

For the Topping & Decoration:

• 200 g dark chocolate, chopped (for dipping)
• 100 g white chocolate, chopped (for spiderwebs)

Switch between Metric and US Customary units.

Instructions

1. Preheat your oven to 170°C (340°F) fan and line a 12-hole muffin tin with paper cases. For bigger, more pronounced muffin tops, consider baking 6 muffins at a time, placing cases in alternating holes to allow more room for expansion.
2. In a large mixing bowl, combine all the dry ingredients: self-raising flour, cocoa powder, baking soda, golden caster sugar, and salt. Whisk briefly to ensure everything is evenly distributed.
3. In a separate medium bowl, whisk together all the wet ingredients: mild oil, buttermilk, soured cream, eggs, and vanilla extract. Ensure these ingredients are at room temperature for the best results.
4. Pour the wet ingredients mixture into the bowl with the dry ingredients. Add the chocolate chips. Gently fold the mixture with a spatula until it is just combined. It’s okay, and even desirable, for the batter to be slightly lumpy with a few streaks of flour remaining. Avoid over-mixing.
5. Using a large ice cream scoop or two dessert spoons, divide the batter evenly among the muffin cases, filling them almost to the very top.
6. Bake for 20-23 minutes, or until the muffins are well-risen and a toothpick inserted into the center comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for a couple of minutes before transferring them to a wire rack to cool completely.
8. Once cooled, prepare your decoration. Melt the chopped dark chocolate and white chocolate in separate heatproof bowls, either in the microwave in short bursts or over a pan of gently simmering water (bain-marie method). Transfer the melted white chocolate into a small piping bag or a sturdy zip-lock bag with a tiny corner snipped off.
9. Working with one muffin at a time, dip the top of each cooled muffin into the melted dark chocolate, allowing excess to drip off.
10. While the dark chocolate is still wet, quickly pipe 4 concentric circles of white chocolate on top of each muffin, starting from the center.
11. Immediately grab a toothpick or a thin skewer. Starting from the very center of the muffin, drag the toothpick outwards through the white chocolate circles towards the edge. Repeat this motion at regular intervals (about 6-8 times) around the muffin to create the classic spiderweb pattern.
12. Allow the chocolate topping to set completely before serving. Enjoy your delicious and festive spiderweb muffins!

Please note: All my recipes are developed and tested using metric grams for accuracy. I highly recommend using digital scales for precise measurements. While I’ve provided a conversion to US customary units in the recipe card, please be aware that I haven’t specifically tested the recipe using these conversions.

Recipe Notes

• Self-Raising Flour: If you don’t have self-raising flour, simply use 265g (2 cups) of plain/all-purpose flour and add 2 ½ teaspoons of baking powder to it. Whisk thoroughly before combining with other dry ingredients.
• Homemade Buttermilk: Easily create your own buttermilk by mixing 250ml (1 cup) of any type of milk (dairy or non-dairy) with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it slightly curdles and thickens.
• Avoid Over-Mixing: This is the golden rule for muffins! Only mix the batter until the ingredients are just combined. A few lumps and streaks of flour are perfectly normal. Over-mixing leads to tough, dense muffins.
• Baking Space: For those coveted large, bakery-style muffin tops, bake only 6 muffins at a time in a 12-hole tin, leaving every other cup empty. This allows them ample room to expand beautifully without merging.
• Storage: Store these chocolate fudge muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 6 days; bring to room temperature before serving.
• Freezing (Undecorated): Plain, undecorated muffins freeze exceptionally well. Wrap each muffin individually in a double layer of clingfilm and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature. You can gently warm them in the microwave or a low oven before enjoying.

Nutrition Information (per serving)

Serving: 100g | Calories: 603kcal | Carbohydrates: 67g | Protein: 10g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 244mg | Potassium: 425mg | Fiber: 5g | Sugar: 37g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 131mg | Iron: 4mg

This recipe was originally published in October 2016. It has been thoughtfully updated with new photos, an instructional video, a revised recipe, and enhanced tips in October 2022 to provide the best possible baking experience.