Muffins can be made up to three days ahead. Store in an airtight container. Or freeze in a freezer-proof container for up to two months. Reheat in the microwave to serve warm.
200g dark cooking chocolate, chopped
150g unsalted butter, chopped
½ cup brown sugar, firmly packed
½ cup caster sugar
3 eggs, lightly beaten
¾ cup plain flour
¼ cup self-raising flour
2 tablespoons cocoa powder
½ cup Dark Choc Bits
1 cup bottled chocolate fudge topping
Canned whipped cream, granulated nuts and halved fresh strawberries, to serve
Line a 12-hole muffin pan (1/3-cup capacity) with large paper cases.
Place chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Cool for 15 minutes.
Stir sugars into warm chocolate mixture. Whisk in eggs. Add combined sifted flours and cocoa. Stir until combined. Stir in Choc Bits. Divide evenly among paper cases.
Cook in a moderately slow oven (160C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 5 minutes.
Pour fudge topping into a microwave-safe jug. Microwave on High (100%) for about 10 to 20 seconds, or until warm.
Remove warm muffins from cases. Pipe whipped cream on top. Drizzle each with 1 tablespoon warm topping. Sprinkle with nuts. Decorate with strawberries.