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Chocolate muffins with fluffy buttercream frosting

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Delicious, intense chocolate muffins with a light chocolate buttercream topping, perfect for kids' snacks.
COOKING TIME25 minutes
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Course: chocolate recipe, Muffins, Snack
Cuisine: American
Keyword: muffins
Author: Rachida

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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!