Triple Chocolate Muffins

To make the muffins

1. Preheat the oven to 190C/375F/gas mark 5.
2. Line a 12-cup muffin tin with 12 paper liners.
3. Chop the chocolate slabs into small, bite-sized chunks, slightly larger than chocolate chips.
4. Add the flour, baking powder, bicarbonate of soda and salt to a medium bowl, then use a fork to mix them together. Set aside.
5. In a separate large bowl, combine the cocoa powder, espresso or instant coffee granules and hot water.
6. 6. Using an electric mixer or a hand whisk, beat the cocoa mixture until smooth and lump-free, about 30 seconds.
7. Next, add the brown sugar, oil, vanilla, yoghurt and egg.
8. Continue to beat the mixture until smooth and well combined.
9. Add the dry ingredients to the wet ingredients. You can add it all at once.
10. With the mixer on low, beat the mixture just until no specks of flour remain. Be careful not to overmix.
11. Lastly, add the chocolate chunks. Gently fold them into the mixture using a large spoon or spatula.
12. Divide the mixture among the 12 paper cases, filling each to just below the top. Avoid overfilling, aim for about ¾ full.
13. Bake the muffins in the preheated oven for 20-25 minutes. Test for doneness at 20 minutes and err on the side of caution to avoid overbaking.
14. Remove the pan from the oven and set it aside while you prepare the frosting.

To make the fudgy chocolate frosting

1. Prepare your area by lining the counter with baking paper or foil. Place a cooling rack on top. This setup will catch any excess frosting when you pour it over the muffins.
2. Arrange the warm muffins on the cooling rack, leaving a little space between each one.
3. Combine the butter, water and sugar in a small saucepan. Heat over medium-low on the stove, stirring until melted and until no sugar granules remain. Be careful not to boil it.
4. Sift the icing sugar and cocoa powder into a medium bowl. Sifting is essential for a smooth frosting with a mirror finish.
5. Pour the warm sugar liquid over the sifted icing sugar mixture and beat with an electric mixer or whisk vigorously by hand.
6. Continue beating until the frosting is smooth and glossy.
7. Generously dollop and swirl the warm chocolate frosting over the tops of the muffins.The frosting forms a film quickly as it cools, so avoid adding more or swirling it once it has set, as this can make it appear crinkly.
8. Allow the muffins to cool and set completely before transferring them to a container.