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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Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

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Ingredients

for

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

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

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

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

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.

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

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