10 Nov 2013

Chocolate Muffins with Chocolate Buttercream Frosting

No Comments Baking and Cupcakes

These muffins are very chocolatey without being too sweet. You can also use any combination of standard drinking chocolate/unsweetened chocolate for both the frosting and the muffins.

Chocomuffins with label

Chocolate muffins with label

Chocolate Muffins with Chocolate Buttercream Frosting
Prep time
Cook time
Total time
Serves: 14
  • ½ cup (1 stick or 115g) unsalted butter
  • 2 ounces (56g)semi-sweet baking chocolate
  • ½ cup (64g) unsweetened cocoa powder (I used Cadbury Bourneville)
  • ¾ cup (95g) self-raising flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup (100g) caster sugar
  • ¼ cup (50g) light brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup (140ml) buttermilk*
  1. Oven to 350F/175C, grease 12-cup cupcake pans.
  2. Mix/combine 115g butter and 56g chocolate together over low heat on the hob. Stir until smooth and set aside to slightly cool.
  3. Toss 64g cocoa powder, 95g cake flour, 0.5 tsp baking soda, 0.75tsp baking powder, and dash of salt together until thoroughly combined.
  4. Whisk 2 eggs, 100g castor sugar, 50g brown sugar, 1tsp vanilla together until smooth.
  5. Add the cooled butter/chocolate and whisk until smooth.
  6. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
  7. Bake for 18-20 minutes, or until skewer comes out clean. Allow to cool completely before frosting.
An equivalent quantity of milk with 2 tbsp lemon juice can be used instead.


There’s a fine line between a cake and a chocolate bar. I couldn’t eat more than half of one of these (don’t have a sweet tooth), but they were light and not too heavy.

They were worth making, so I made a fancy custom label for them. It’s got my face on, so you might want to replace that.

Get the PSD source for my custom label.

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