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.
Chocolate muffins with label
Chocolate Muffins with Chocolate Buttercream Frosting
Prep time
Cook time
Total time
Author: Harry Jennerway
Serves: 14
Ingredients
- 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*
Frosting
- One batch of Nutella Buttercream Frosting
Directions
- Oven to 350F/175C, grease 12-cup cupcake pans.
- Mix/combine 115g butter and 56g chocolate together over low heat on the hob. Stir until smooth and set aside to slightly cool.
- Toss 64g cocoa powder, 95g cake flour, 0.5 tsp baking soda, 0.75tsp baking powder, and dash of salt together until thoroughly combined.
- Whisk 2 eggs, 100g castor sugar, 50g brown sugar, 1tsp vanilla together until smooth.
- Add the cooled butter/chocolate and whisk until smooth.
- 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.
- Bake for 18-20 minutes, or until skewer comes out clean. Allow to cool completely before frosting.
Notes
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.
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- Frosting before mixing
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- Fresh from the oven
Get the PSD source for my custom label.
