This recipe makes really moist, light muffins, with the added decadence of a rich chocolate buttercream frosting, and they’re super easy to make. This recipe makes 12 muffins, so you’ll even have enough to share!
I’ve only had a hand-mixer for the past 6 months, but if you intend to make lots of cakes I’d say they’re pretty vital, and speed up the process no end. You can pick them up for £5 from some big supermarkets, which isn’t much more than a decent whisk! Though I would recommend a better quality one if you intend to do a fair amount of baking (I burnt out the motor of my supermarket one using the dough hooks, oops!). I decided to invest in a Kenwood, which you can get for under £20 (and successfully kneaded 3 lots of dough on Sunday with no problems whatsoever, yay!).
Butter – 2oz/55g (softened)
Soft dark brown sugar – 4oz/115g
Eggs – 2 medium
Plain flour – 4oz/115g
Bicarbonate of soda – ½ teaspoon
Cocoa powder – 1oz/25g
Soured cream – 4fl oz/125ml
Butter – 6oz/170g (softened)
Icing Sugar – 8oz/225g
Cocoa powder – 2oz/55g
Milk – 1-2 tablespoons
Equipment: 12 hole muffin tin lined with muffin cases, large mixing bowl, sieve, hand-mixer or wooden spoon, spatula, piping bag, and 1M Wilton nozzle.
- Put the butter, sugar, and eggs in the bowl, and give them a quick mix.
- Sift in the flour, bicarbonate, and cocoa, and mix until smooth.
- Fold in the soured cream with a spatula.
- Divide between the muffin cases, and put in a preheated oven (180°C/Fan 160°C/Gas 4) for 20 minutes, until firm to the touch.
- Leave to cool on a wire rack.
Buttercream Frosting Method:
- Place the butter into the bowl and beat until soft and pale.
- Sift in the cocoa powder and beat in.
- Sift in half the icing sugar, and continue to beat until smooth, scraping the sides down with the spatula.
- Add the rest of the icing sugar and the milk and beat until smooth and light.
- Put the nozzle in the piping bag, scoop in the icing, and you’re ready to go!
- For swirls: Start on the outer edge of the cake and work your way into the centre the cake.
- For rosettes: start at the centre and work your way outwards.