Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
I bought my paper cases from Amazon, though I later found similar ones in Waitrose.
100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
250g plain gluten free flour
2 tbsp of cocoa
2 tsp baking powder
1 tsp bicarbonate of soda
100g of chocolate chips (dark or milk)
20g of fudge pieces to decorate.
Beat the butter and caster sugar together until pale and fluffy. Then add the eggs and beat in for about a minute. You then need to mix in the yogurt, vanilla extract and milk. Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl with ¼ tsp fine salt.
Add this into the wet ingredients and stir in. Finally, fold in the chocolate chips and divide the mixture between the muffin cases.
Add extra chocolate chips and fudge pieces to the top of the muffins.
Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a metal skewer inserted into the muffin comes out clean.
Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container.
You can after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.