• Line the muffin tin with your paper cases and pre-heat the oven at 160°C Fan (180°c Gas 4)
• Put all the ingredients into a bowl or mixer and whisk until fully combined and smooth. The mixture will be runny. Add in the chocolate chips and stir through.
• Divide the mixture among the paper cases and bake for 25-30 minutes until golden brown. Cool on a wire rack.

Chocolate Custard Icing

• Combine the milk, caster sugar, golden syrup and cocoa powder in a large saucepan, and warm over a medium heat, stirring occasionally, until the mixture boils.
• In a separate bowl, combine the cornflour with 37ml cold water and whisk until smooth. Slowly pour the cornflour mixture into the saucepan, whisking continuously. Whisk over the heat for 2-3 minutes, until it thickens considerably. Allow to boil for 1 minute, then remove from the heat and stir in the butter and vanilla extract. Cover and leave to cool.
• When cool spread the mixture on top of the muffins, taking it evenly to the edges. Dust with chocolate sprinkles or any decoration you like.