Muffins are one of those American pastries we’ve all come to love. What we like is that there’s so much variety that we can’t get enough of it. Chocolate muffins are a must-have on the snack table. After my double chocolate muffin recipe, which remains our favorite, here is another version with a delicious topping of light chocolate buttercream.
chocolate muffins topping light cream
After making the light buttercream with Swiss meringue, here’s the recipe for the muffins decorated with it. These chocolate muffins join the long list of muffins already on the blog. This is a very simple recipe that will delight gourmets at a afternoon tea.
These ultra-indulgent muffins never stay on the table for long. They are very soft and intense in chocolate. Swiss meringue buttercream, or SMBC for short, chocolate-flavored, melts in the mouth and adds a lot of indulgence. Every bite of this chocolate muffin is a delight.
The sleeve used for the topping roses is the 1 M from wilton but the 2 D from wilton makes very beautiful roses too.
Table of Contents
Preparation steps :
| NB : Find the complete recipe with detailed ingredient quantities in the recipe card at the end of the article, which you can print out. |
Preheat oven to 200°C ( 392°F)
Sift the flour and cocoa into a mixing bowl.
Melt chocolate and butter over low heat, stirring occasionally.
Remove from the heat, add the sugar and stir.
Stir in flour, milk and eggs. Mix roughly with a spoon. Do not overwork. The batter should look lumpy.
Transfer the batter into a piping bag and fill the muffin cups liners three-quarters full.
Bake in the oven for 20 to 25 minutes, depending on your oven. A skewer pricked in the center should come out dry.
Leave to cool and decorate the top with Swiss chocolate meringue buttercream a very light buttercream.
Suggestions for other muffin recipes
Chocolate muffins with fluffy buttercream frosting
INGREDIENTS
- 3 eggs
- 140 g caster sugar (4.9 oz)
- 150 g (5.3 oz) butter
- 125 ml (4.2 Fl oz )milk
- 200 g (7 oz of )dark chocolate chopped into small pieces or in pellets.
- 1 tablespoon cocoa
- 310 g flour (10.9 oz)
- 1 sachet baking powder 7g (0.24 oz)
Fluffy chocolate buttercream
- 3 egg whites
- 150 g caster sugar (5.3 oz ) if using vanilla sugar, reduce the sugar content
- or
- 100 g sugar (3.5 oz ) and 50 to 100 g dark, milk or white chocolate, melted and cold ( 1.7 to 3.5 oz) (melt in a bain-marie without heating)
- 173 g of very soft butter room temperature (6.1 oz).
- Flavoring and coloring of your choice.
PREPARATION
- Preheat oven to 200°C ( 392°F)
- Sift the flour and cocoa into a mixing bowl.
- Melt chocolate and butter over low heat, stirring occasionally.
- Remove from the heat, add the sugar and stir.
- Stir in flour, milk and eggs. Mix roughly with a spoon. Do not overwork. The batter should look lumpy.
- Transfer the batter into a piping bag and fill the muffin cups liners three-quarters full.
- Bake in the oven for 20 to 25 minutes, depending on your oven. A skewer pricked in the center should come out dry.
- Leave to cool and decorate the top with Swiss chocolate meringue buttercream a very light buttercream.
Thank you for visiting my baking blog and your comments.
pastry, muffins, cakes, american recipes ,snack idea, chocolate,