Frosted Chocolate Chip Muffins

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I always have a urge to bake everyday and everynight but sometimes I want to make everything and I can’t choose. So I asked my little sister what she wanted, “Anything chocolate. Double chocolate chip muffins. I want something with icing too, you know the sugary one that you made before.”

Double chocolate chip muffins with american chocolate frosting it was. Why should you just limit icing to cupcakes? People nowadays even ice cookies with frosting (OMG).

woopmuffins

Since I only have two sisters and a million iced chocolate muffins I volunteered to bake something for parent’s evening at school so I gave the rest away (haha, would parents even eat these? They were the first bakes to go so apparently sane people do like these).

I wanted to try some other designs with some spare muffins as well…

(From top to bottom: Vanilla frosting, white chocolate dipped muffins drizzled with milk chocolate, muffins dipped in chocolate ganache and topped with white chocolate butterflies)

rose cupcake

drizzledcupcake

butterfliedcupcake

 

 

Yay, decorated muffins! They went quickly thanks to all the people in this world who aren’t on diets.

Recipe for double chocolate chip muffins:

♥ 200g plain flour
♥ 2 teaspoons baking powder
♥ 4 tablespoons cocoa powder
♥ 200g caster sugar
♥ 100g butter, softened
♥ 3 eggs
♥ 150ml milk
♥ 1 teaspoon vanilla extract
♥ 1 tablespoon yogurt

♥ 50g of white chocolate chips

♥50g of dark chocolate chips

Recipe for chocolate buttercream:

♥ 75g butter
♥ 150g icing sugar
♥ 2 tablespoons cocoa powder

1)  Preheat your oven at around 180 C / Gas 2 to 4 and line a muffin tin with paper cases.

2)  After that, sift the flour, baking powder, sugar and cocoa powder into a large bowl. Stir well.

3) Add the butter to the dry ingredients. Cream it patiently and using a wooden spoon until it looks like really fine breadcrumbs. It should look very dry but I promise you not to freak out – it is normal.

4) In another bowl crack the eggs into it and add the milk, vanilla extract and yogurt and whisk to form a pale yellow mixture.

5) Add to the dry ingredients and whisk to form a delicious smelling, slightly lumpy mixture (don’t worry if you have gazillions of lumps, in this recipe lumps are good!). Stir in the chocolate chips.

6) Pour this mixture into a measuring jug so that it is easier to pour the mixture into the cupcake cases. Pour the mixture into the cupcake cases around 3/4 full. I fill mine until nearly full to make them poof out slightly and make perfectly round domes.

7) Bake for around 18 to 25 minutes depending on how hot your oven is.

8) While they are baking make the frosting. Place the butter into a bowl and sift in the icing sugar. Mix with a flexible spatula until it looks smooth and all the icing sugar is incorporated in. Sift in the cocoa powder and mix it in.

9) Place into a nozzled icing bag and swirl onto cupcakes once they are cooled or the buttercream will melt. Place any decoration you want to on top of each cupcake.

(I decorated mine with drizzled chocolate on mini marshmallows and chocolates. I sprayed some of the chocolate gold and added gold dust onto the buttercream)

♥  If you wanted to make the ganache for the muffins here’s a simple recipe:

♥ 100ml double cream and 100g dark chocolate. Microwave the cream till hot and chop up the chocolate finely. Add the chocolate to the cream and whisk until it is all smooth and let cool for an hour.

jojobakes

Shout out to my baking assistant, Jo Jo!

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