Preheat oven to 180°C. Spray a 12 cup muffin tray with non-stick baking spray, then line each cup with a square of baking paper.
In a large saucepan over a medium heat, place coffee powder, water and butter. Stir until butter melts then stir in the Chelsea Soft Brown Sugar. Cool for a few minutes then beat in the eggs and vanilla. Stir in the cocoa, flour and baking powder. Lastly mix in the roughly chopped chocolate.
Spoon the mixture into the prepared muffin tins and bake 30 to 35 minutes. The crusts become shiny and crisp but the muffins remain gooey, soft and fudgy underneath. Cool in the tray on a wire rack.
Chocolate Vanilla Fudge Sauce
In a small saucepan or microwave bowl stir the chocolate, cream, vanilla and Chelsea Golden Syrup together over a medium heat, stirring continuously until smooth and melted.
This sauce will set at room temperature so needs to be served warm, keep any left-overs in the fridge and re-warm to use later.