Chocolate muffins

[Mamafy]

Ingredients
For the cakes

110g (4oz) butter or margarine
110g (4oz) caster sugar
2 medium size eggs
110g (4oz) self raising flour, sieved
25g (1oz) cocoa
SuperCook Baking Cases

For the icing
1 x 325g tub SuperCook EasyIce Chocolate Butter Icing
Or

130g (4½oz) unsalted butter
250g (9oz) icing sugar
4 tbsp cocoa powder
milk or warm water

To decorate
Coloured Chocolate mini eggs

Method
Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the SuperCook Baking Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
Fold in the remaining flour and cocoa with a metal spoon.
Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
Use a star nozzle to pipe the EasyIce Chocolate Butter Icing in a circular pattern on top of each cake and place three chocolate mini eggs in the centre of each.
Alternatively to make your own butter icing, place the butter in a bowl and beat until soft.
Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.
Sift and beat the cocoa powder in to the icing and use as above.

Makes: 12

I can vouch that they taste good, I made them without icing and they were scrummy, not so good for my diet but still everyone needs a treat

 

[Chris77]

Oh yummy! I'll have to give your recipe a try! Thanks!