MINI CHOCOLATE MUFFINS

MINI CHOCOLATE MUFFINS
Great, quick and easy snack for school lunch boxes
Makes: 36
Skill: Easy

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Ingredients

125g unsalted Butter softened
125g caster sugar
125g self-raising flour
35g dark cocoa powder
2 large free range eggs
1/2 Teaspoon Wilton Vanilla Extract
4-5 tablespoons milk
500g packet of instant royal icing OR Favourite Butter cream recipe

Step 1

  • Preheat oven to 180 C
  • Beat together the butter and sugar until light and fluffy in an electric mixer.

Step 2

  • Sift the flour and the cocoa powder together.
  • Add the Vanilla and the eggs, one at a time with a tablespoon of flour mixture in-between each one
  • Fold in the rest of the flour mixture until all combined
  • Add a little milk, as you feel needed to get a nice dropping consistency

Step 3

  • Scrape the mixture into the cake cases
  • Bake in the centre of the oven for approx 13 mins or until the cakes have risen and a cake tester comes out clean.

Step 4

  • As soon as bearable, remove the cakes from the tin and leave to cool on a wire rack.
  • Once cooled, use the Royal Icing mixture as per the instructions, or your favourite butter cream recipe adding colour and decoration as needed.

Step 5

  • Top tip – to make these more interesting as an adult treat, add 1 x tablespoon Orange Blossom Extract to the batter and then add Grand Marnier to your butter icing!

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