Buttercream Topped Chocolate Muffins

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Buttercream Topped Chocolate Muffins
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
How healthy are the main ingredients?
zucchiniegg

Ingredients

for
12
For the cupcakes
1 ¾ cups
1 teaspoon
½ teaspoon
½ cup
caster sugar (superfine)
8 ounces
zucchini (peeled and finely grated)
2
¾ cup
6 ounces
semi-sweet chocolate (60% cocoa solids)
For the buttercream
1 cup
4 ½ cups
1 teaspoon
For the decoration

Preparation steps

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.