youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Iced Chocolate Muffins

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Ingredients

Makes: 12 muffins

Metric Cups

For the Muffins:

  • 150 millilitres milk
  • 65 grams plain chocolate drops
  • 150 grams caster sugar
  • 65 grams butter (softened)
  • 1 egg
  • 150 grams self-raising flour

For Decorating:

  • 75 grams butter (softened)
  • 175 grams icing sugar (sifted)
  • 2 drops vanilla essence
  • 2 teaspoons milk
  • small sweets and sugar sprinkles

For the Muffins:

  • 5 fluid ounce milk
  • 2¼ ounces plain chocolate drops
  • 5⅓ ounces superfine sugar
  • 2¼ ounces butter (softened)
  • 1 egg
  • 5⅓ ounces self-raising flour

For Decorating:

  • 2⅔ ounces butter (softened)
  • 6⅙ ounces confectioners' sugar (sifted)
  • 2 drops vanilla essence
  • 2 teaspoons milk
  • small sweets and sugar sprinkles

Method

Iced Chocolate Muffins is a community recipe submitted by Kafuffle and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the muffins:

  • Preheat the oven to 375ºF and put 12 paper cases into a muffin tin.
  • Put the milk, chocolate drops and 50g of the caster sugar into a small saucepan. Gently heat it on a low heat.
  • When everything in the pan has melted, take the pan off the heat. Then, leave to cool.
  • Put the butter into a large bowl and stir it until it is creamy. Add the rest of the sugar and stir the mixture until it is fluffy.
  • Break the egg into a mug. Stir it with a fork. Stir half of the egg into the bowl, then add the rest and stir it in, too.
  • Sift in half the flour. Add half of the chocolate mixture and stir it in. Then, mix in the rest of the flour and chocolate.
  • Spoon the mixture into the cases. Bake the muffins for 15 minutes. Carefully life them out and put them onto a wire rack to cool.
  • For the icing:

  • Put the butter into a large bowl and stir until it is creamy. Add some of the icing sugar and stir it in.
  • Add the rest of the icing sugar, a little at a time, stirring it in well. Add the vanilla and milk, then stir them in, too.
  • Peel the cases off the muffins. Spread the icing on the muffins using a knife. Then, press sweets and sugar sprinkles into the icing.
  • For the muffins:

  • Preheat the oven to 375ºF and put 12 paper cases into a muffin tin.
  • Put the milk, chocolate drops and 50g of the superfine sugar into a small saucepan. Gently heat it on a low heat.
  • When everything in the pan has melted, take the pan off the heat. Then, leave to cool.
  • Put the butter into a large bowl and stir it until it is creamy. Add the rest of the sugar and stir the mixture until it is fluffy.
  • Break the egg into a mug. Stir it with a fork. Stir half of the egg into the bowl, then add the rest and stir it in, too.
  • Sift in half the flour. Add half of the chocolate mixture and stir it in. Then, mix in the rest of the flour and chocolate.
  • Spoon the mixture into the cases. Bake the muffins for 15 minutes. Carefully life them out and put them onto a wire rack to cool.
  • For the icing:

  • Put the butter into a large bowl and stir until it is creamy. Add some of the confectioners' sugar and stir it in.
  • Add the rest of the confectioners' sugar, a little at a time, stirring it in well. Add the vanilla and milk, then stir them in, too.
  • Peel the cases off the muffins. Spread the icing on the muffins using a knife. Then, press sweets and sugar sprinkles into the icing.
  • Tell us what you think