Preparation time:
Cooking time:
6 makes


  • 370g packet moist chocolate cake mix
  • 85g packet instant chocolate mousse dessert mix
  • 200ml bottle sparkling wine
  • 2 eggs
  • 100g butter, melted
  • 150g Caramello chocolate
  • icing sugar mixture, strawberries and raspberries, to decorate
  • 300ml tub thickened cream
  • ¾ cup chocolate-flavoured topping
  1. Method
  2. Notes

  1. Empty cake mix into a bowl. Add mousse mix and stir to combine. Add sparkling wine, eggs and butter. Stir until combined.Stir in broken chocolate.
  2. Divide mixture among a 6-hole Texas muffin pan (¾-cup capacity).
  3. Cook in a moderate oven (180C) for about 25 minutes or until cooked when tested. Tranfer to a wire rack to cool.
  4. To make chocolate cream, whip cream in a small bowl with electric mixer until firm peaks form. Add chocolate topping, beat until combined.
  5. To decorate muffins, trace a small heart-shape onto a piece of paper, cut around the shape, then remove it. Place the piece of paper from which the heart-shape wascut onto each muffin and dust with sifted icing sugar.
  6. Serve muffins warm or cold with chocolate cream and berries.

Muffins can be made up to 3 days ahead. Store in an airtight container. Or freeze for up to 2 months. Muffins can also be made in paper muffin cases.

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