Chocolate Muffins with Lemon Buttercream
1 hr 10 min.
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 tablespoon Baking powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ cup grated, plain Dark chocolate (65% cocoa solids)
- For the lemon buttercream
- ¾ cup unsalted butter
- 3 cups powdered sugar
- 1 lemon (juice)
- yellow Food coloring
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the lemon buttercream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Add the lemon juice, slowly, beating constantly until blended. Beat in the food colouring if using.
Spoon into a piping bag and pipe swirls on the cakes.
To decorate: dust a surface with icing sugar and roll out the sugarpastes. Cut out star shapes of different sizes, using cutters or card templates and place on the buttercream. Sprinkle with the sugar sprinkles.