Day 15 of Blogmas
My very own “wing it and see” recipe for very, very chocolatey muffins!
For the muffins
- 5oz self raising flour
- 6oz caster sugar
- 6oz butter
- 2oz cocoa powder
- 1tsp vanilla extract
- 2tbsp milk
- 2 eggs
For the icing
- 6oz icing sugar
- 2oz cocoa powder
- 1tbsp milk
- Splash of hot water
- Strawberry Jam or Chocolate Spread
Oven on at 180C. I use the “all in one” method and my mixer. In with all the cake ingredients. Tip – it helps if you cut your butter into little cubes, and it works best when it is soft. On with the mixer until the entire mixture is smooth and creamy.
Prep your muffin tray with cases, and put the mixture into the cases. Start with a tablespoon at a time, then evenly distribute the rest of the mixture. Pop in the oven for about 20 minutes.
Whilst the cakes are in the oven, wash your equipment, and in with the icing sugar, cocoa powder and butter. Turn on your mixer, and while its going, slowly add your milk and then hot water. If necessary, add more of either one until the icing is at a smooth consistency. Again – make sure the butter is soft for the smoothest icing.
Once your muffins are out of the oven, get them on a cooling rack. cut a circle in the top of each muffin, try to keep it in one piece, and pull out the centre. Allow this to cool too.
When the muffins aren’t piping, you can add a little bit of either a jam of your choice (my preference and the ones in the muffins pictured is strawberry), or, if you want to go all out chocolatey, a chocolate spread of your choice.
Dollop on a generous helping of your icing over the jam/choccie spread. This recipe makes enough icing for about double the amount you need. If you have a piping bag (I didn’t) then you could go all out with the icing. Alas, I had a tablespoon to work with. When all your muffins are filled, carefully cut in half the little circles of cake, and arrange on top of your muffin so it looks like a butterfly.
Voila! Your muffins are ready to be served.