Buttercream topped chocolate muffins 

Buttercream topped chocolate muffins


Preparation:50 min
Ready in:50 min


For cakes

For the cupcakes
5 ¼ cupsAll purpose flour
3 teaspoonsBaking powder
1 ½ teaspoonsbaking soda
1 ½ cupscaster sugar superfine
24 ounceszucchini peeled and finely grated
2 ¼ cupssunflower oil
18 ouncessemi-sweet chocolate 60% cocoa solids
For the buttercream
3 cupsbutter
13 ½ cupspowdered sugar
3 teaspoonsvanilla extract
For the decoration


1 For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2 Sift the flour, baking powder and baking soda into a mixing bowl. Mix in the sugar and grated zucchini.
3 Whisk together the eggs and oil. Stir into the dry ingredients, followed by the warm, melted chocolate.
4 Spoon into the muffin tins and bake for 30-35 minutes until well risen and a skewer inserted gently into the centre of a muffin comes out clean. Cool in the tins for 5 minutes then place on a wire rack to cool.
5 For the buttercream: beat the butter until soft and creamy. Sift in the confectioners'’ sugar and beat well. Stir in the vanilla.
6 Spread the buttercream over the top of the cakes and decorate with rose petals.


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