Caramel Valentine's Muffins

• makes 6

• Preparation time: 10

• Cooking time: 25

Ingredients

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


CHOCOLATE CREAM

300ml tub thickened cream
3/4 cup chocolate-flavoured topping

Method

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 (3/4-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.

Notes

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.