INGREADIENT

• 0.6 cup light brown sugar
• 125 g soft butter
• 2 large egg
• 1 cup self-raising flour
• 1/4 cup cocoa powder
• 2 tbs milk
• 3/4 cup choc bits
• 30 g soft butter
• 1/4 cup cocoa powder
• 6 tsp milk
• 1 cup icing sugar sifted

Direction

1. Preheat oven to 190C. Place patty cases in patty tins.
2. Beat brown sugar and butter into a mixing bowl until light and creamy.
3. Add the eggs, one by one, beating well after each one.
4. Sift the flour and cocoa over the mixture and stir in gently.
5. Fold in the milk and choc bits.
6. Spoon mixture into patty cases, filling them two thirds full.
7. Bake for 15-20 minutes.
8. Icing: Beat together the butter, cocoa, milk and icing sugar until smooth.
9. Spread chocolate icing over muffins and sprinkle with decorations of choice.