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Chocolate Muffins with Chocolate Buttercream Frosting

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!).

Muffin Ingredients:

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

Frosting Ingredients:

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.

Muffin Method:

  1. Put the butter, sugar, and eggs in the bowl, and give them a quick mix.
  2. Sift in the flour, bicarbonate, and cocoa, and mix until smooth.
  3. Fold in the soured cream with a spatula.
  4. 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.
  5. Leave to cool on a wire rack.

Buttercream Frosting Method:

  1. Place the butter into the bowl and beat until soft and pale.
  2. Sift in the cocoa powder and beat in.
  3. Sift in half the icing sugar, and continue to beat until smooth, scraping the sides down with the spatula.
  4. Add the rest of the icing sugar and the milk and beat until smooth and light.
  5. Put the nozzle in the piping bag, scoop in the icing, and you’re ready to go!
  6. For swirls: Start on the outer edge of the cake and work your way into the centre the cake.
  7. For rosettes: start at the centre and work your way outwards. 
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2 comments on “Chocolate Muffins with Chocolate Buttercream Frosting

  1. […] I did it. If you’d like a good muffin recipe to try it out on for yourself have a look at my Chocolate Muffins recipe, always tasty and super […]

  2. […] while transferring it to a new piping bag so I was a little short for the ends. Luckily I had some chocolate buttercream left in the fridge as I’d made a couple of batches of chocolate muffins as presents for […]

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