Buttercream Topped Chocolate Muffins

Name: Buttercream Topped Chocolate Muffins
Total time: 50 min
Yield: 12
Ingredients: 1.75 cups All purpose flour; 1 teaspoon Baking powder; 0.5 teaspoon baking soda; 0.5 cup caster sugar (superfine); 8 ounces zucchini (peeled and finely grated); 2 eggs; 0.75 cup sunflower oil; 6 ounces semi-sweet chocolate (60% cocoa solids); 1 cup butter; 4.5 cups powdered sugar; 1 teaspoon vanilla extract; red Rose petal

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Recipe author: EAT SMARTER

My cookbook

50 min.

Preparation

easy

Difficulty

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Ingredients

for 12 cakes

For the cupcakes: 1 ¾ cups
All purpose flour; 1 teaspoon
Baking powder; ½ teaspoon
baking soda; ½ cup
caster sugar (superfine); 8 ounces
zucchini (peeled and finely grated); 2
eggs; ¾ cup
sunflower oil; 6 ounces
semi-sweet chocolate (60% cocoa solids)

For the buttercream: 1 cup
butter; 4 ½ cups
powdered sugar; 1 teaspoon
vanilla extract

For the decoration: red Rose petal

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Preparation steps

Step 1/6

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.

Step 2/6

Sift the flour, baking powder and baking soda into a mixing bowl. Mix in the sugar and grated zucchini.

Step 3/6

Whisk together the eggs and oil. Stir into the dry ingredients, followed by the warm, melted chocolate.

Step 4/6

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.

Step 5/6

For the buttercream: beat the butter until soft and creamy. Sift in the confectioners'’ sugar and beat well. Stir in the vanilla.

Step 6/6

Spread the buttercream over the top of the cakes and decorate with rose petals.

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