What's even better is that you can eat them while they are still warm and the chocolate will still be soft.
What you need
7 oz plain flour sifted
1 oz cocoa powder sifted
1 tbsp baking powder sifted
1 tsp ground nutmeg
4 oz dark brown sugar
4 oz white chocolate chopped or buttons
5 oz dark chocolate chopped or broken into pieces
3 fl oz veg oil, you can use sunflower or groundnut oil
7 fl oz milk
What you do.
Line your cupcake tin with 12 muffin cases and preheat your oven to 200 o'C.
Put your flour, cocoa powder, baking powder and nutmeg into a bowl,
In a jug whisk the eggs and oil together until frothy
Add your egg mix to the flour and chocolate mix and stir until combined.
Divide the muffin mix between the cases. Then add in your maltesers, I placed 2 in each.
Place in the oven on the second to bottom shelf and bake for 20 minutes until springy to touch.
Leave the muffins in the tins and sprinkle with icing sugar, then transfer to the wire rack to cool completely.