Step-by-Step Instructions

1. 1.Prepare Dry Ingredients

   In a large mixing bowl, combine 1.5 cups of self-raising flour (if using plain flour, add 1.5 teaspoons of baking powder), 1 cup of caster sugar, 0.5 cup of good quality unsweetened cocoa powder, and 100g of roughly chopped semi-sweet dark chocolate. Mix these dry ingredients together until well combined. Set aside.

2. 2.Prepare Wet Ingredients

   In a separate mixing jug, add 1 cup of buttermilk, 80g of melted butter, and 1 egg. Whisk these wet ingredients together until they are combined. It's perfectly fine if the mixture looks a little lumpy or curdled.

3. 3.Combine Wet and Dry Ingredients

   Create a small well in the center of your dry ingredients. Pour the wet ingredients into this well. Gently and carefully mix the ingredients together using a wooden spoon until they are just combined and moistened. Do not overmix; a slightly lumpy batter is ideal for muffins.

4. 4.Fill Muffin Pan

   Divide the muffin batter evenly among the 12 holes of a muffin pan that has been lined with paper cases.

5. 5.Add Chocolate Topping

   Take the remaining 100g of roughly chopped semi-sweet dark chocolate and sprinkle it on top of each muffin. Gently press the chocolate pieces down slightly so they adhere to the batter.

6. 6.Bake Muffins

   Place the muffin pan into a preheated oven at 200°C (400°F). Bake for approximately 20 minutes, or until a skewer inserted into the center of a muffin comes out clean.

7. 7.Cool and Serve

   Once baked, remove the muffins from the oven and leave them in the muffin pan for at least 10 minutes to cool down and finish cooking on the inside. After cooling, they are ready to be enjoyed.

8. 8.Freezing Instructions

   If you have leftover muffins or wish to prepare them in advance, allow them to cool completely. Then, place them in zip-lock bags and store them in the freezer for up to 12 months. They can be defrosted at room temperature or warmed in the microwave before serving.