These are rich, decadent, calorie-laden, warm, tasty, yummy little muffins of love There is an Easter egg in each muffin, so perfect for this time of year. Makes 12.

1 1/2 cups self raising flour
1 cup firmly packed brown sugar
250g good quality dark chocolate, chopped
125g butter
1/4 cup cocoa powder
300ml carton sour cream
2 eggs
2 tsp vanilla essence
12 small caramel filled chocolate Easter eggs
1/4 cup drinking choclate, sifted

Preheat oven to 180C. Line a 12 hole muffin pan with paper cases.

Sift flour into a large bowl, stir in sugar, drinking chocolate and cocoa.

Gently melt chocolate and butter in a heavy-based pan or double boiler. Set aside.

Whisk sour cream, vanilla and eggs in a jug.

Make a well in the dry ingredients. Stir in chocolate and sour cream mixtures until just combined (any small lumps with disperse during cooking).

Spoon batter into pan so each hole is half full. Press a chocolate egg into the centre of each. Spoon the remaining mixture to two-thirds fill each hole.

Bake for 15-20 minutes. Cool on a wire rack, but taste test while they're warm!

Beautiful for morning tea the next day warmed in the microwave