Chocolate Muffins

Ingredients:

2 1/2 cups (375g) self-raising flour;

1 cup (200g) brown sugar;
1/2 cup (50g) cocoa powder;
1/2 teaspoon bicarbonate of soda;
125g butter, melted;
1 cup (250ml) milk;
1 tablespoon white vinegar;
1 teaspoon vanilla extract.

Chocolate icing:
200g dark chocolate, chopped;
125g butter, chopped;
1/2 cup (80g) icing sugar mixture.

Preparation:

Preheat oven to 180°C. Line twenty-four 1/3 cup (80ml-capacity) muffin pans with paper cases.
Combine the flour, cocoa powder, sugar and bicarbonate of soda in a large bowl. Make a well in the centre.
Whisk the butter, milk, vinegar and vanilla together in a jug. Pour into the well and use a wooden spoon to gently stir until mixture is just combined. Spoon evenly among the lined pans.
Bake in preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and set aside to cool.
To make the chocolate icing, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the icing sugar and stir well until combined. Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth. Spread over each muffin and serve immediately.