Despite reading all the reviews and ensuring that the mascarpone filling I made was a very thick paste, the filling spilt out everywhere within the first 10 minutes of cooking. I think the oven temperature is too high as well as after 15 minutes my pastry was almost at a burnt stage. I threw everything out which was a very costly exercise, given the price of mascarpone. I won't be trying this out again, I'm afraid.

Reviewed On: Mar. 1, 2009

I followed the recipe exactly and my muffins came out perfectly!!! I stole a suggestion from another review and put the temperature up to 220C before putting the batter in. A couple of minutes after, I turned the oven down to 205C. This helped to give the muffins a nice 'mushroom' head.

Reviewed On: Nov. 13, 2008

Like some other reviewers, I found that these were not super chocolatey (is that a word?!). They had a nice moist taste and were not too sweet which can sometimes be a problem with chocolate goodies. I didn't have any milk so I added a little more sour cream and water to make up the volume. 20 mins was perfect baking time for me.

Reviewed On: Oct. 5, 2008