{"id":25153,"date":"2020-01-07T18:54:00","date_gmt":"2020-01-07T17:54:00","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25153"},"modified":"2025-07-12T19:34:12","modified_gmt":"2025-07-12T17:34:12","slug":"chocolate-muffins-with-fluffy-buttercream-frosting","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/chocolate-muffins-with-fluffy-buttercream-frosting\/","title":{"rendered":"Chocolate muffins with fluffy buttercream frosting"},"content":{"rendered":"

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<\/strong> are a must-have on the snack table. After my double chocolate muffin <\/strong><\/a>recipe, which remains our favorite, here is another version with a delicious topping of light chocolate buttercream.<\/p>\n

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chocolate muffins topping light cream<\/p><\/div>\n

Chocolate muffin with light cream topping<\/strong><\/span><\/div>\n

After making the light buttercream with Swiss meringue<\/a>, <\/strong>here’s the recipe for the muffins decorated with it. These chocolate muffins<\/strong> join the long list of muffins already on the blog. This is a very simple recipe that will delight gourmets at a afternoon tea.<\/p>\n

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.<\/p>\n

The sleeve used for the topping roses is the 1 M from wilton<\/a><\/strong> but the 2 D from wilton makes very beautiful roses too.<\/p>\n

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Preparation steps :<\/strong><\/h2>\n
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NB :<\/strong> Find the complete recipe with detailed ingredient quantities<\/b><\/span> in the recipe card at the end of the article, which you can print out. <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

Preheat oven to 200\u00b0C ( 392\u00b0F)<\/strong><\/span><\/p>\n

Sift the flour and cocoa into a mixing bowl.<\/p>\n

Melt chocolate and butter over low heat, stirring occasionally.<\/p>\n

Remove from the heat, add the sugar and stir.<\/p>\n

Stir in flour, milk and eggs. Mix roughly with a spoon. Do not overwork. The batter should look lumpy.<\/p>\n

 Transfer the batter into a piping bag and fill the muffin cups liners three-quarters full.<\/p>\n

Bake in the oven for 20 to 25 minutes, depending on your oven. A skewer pricked in the center should come out dry.
\n\"preparationLeave to cool and decorate the top with Swiss chocolate meringue buttercream <\/a><\/strong>a very light buttercream. <\/p>\n

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Suggestions for other muffin recipes<\/strong><\/h2>\n

Blueberry muffin with crumble<\/strong><\/a><\/p>\n

Chocolate chip muffins<\/strong><\/a><\/p>\n

Lemon walnut muffins<\/strong><\/a><\/p>\n

Cherry and lemon muffins<\/strong><\/a><\/p>\n

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Chocolate muffins with fluffy buttercream frosting<\/h2>\n\t\t
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