These really are wicked, gooey, sticky muffins, full of chocolate and caramel! The best thing to do is to leave them slightly undercooked, so you still have a squidgy chocolatey caramel centre. Great warm on their own, or with ice cream.
180g Gluten-Free Flour Mix A
50g dark muscovado sugar
50g caster sugar
20g cocoa powder
2 teaspoons baking powder
1 medium egg, at room temperature
1 teaspoon vanilla extract
400g dulce de leche, from a jar or tin
30g each of dark, milk and white chocolate
Preheat the oven to 180°C/gas mark 4. Place 12 paper muffin cases in a muffin tray.
Place the flour, sugars, cocoa and baking powder in a bowl and mix together well.
Next place the egg, vanilla extract and half the dulce de leche in a separate bowl and mix together well.
Add the egg mixture to the flour and sugar and mix well, then add the chopped chocolate and the rest of the dulce de leche and carefully - 'chop' through with a spoon, leaving the mixture roughly combined.
Spoon into the muffin cases and bake in the oven for 18-20 minutes.
Remove when well risen and still slightly undercooked.
Cool slightly on a wire rack and eat warm or cold.