Chocolate muffins with fluffy buttercream frosting
Delicious, intense chocolate muffins with a light chocolate buttercream topping, perfect for kids' snacks.
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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.