Choc Chip Muffins

November 12, 2012 at 9:54 am



  • 100g butter at room temperature
  • 270 g (1 1/4 cups caster sugar)
  • 2 eggs
  • 225 g (1 1/2 cups ) plain flour
  • 50 g ( 1/2 cup ) cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 125 ml (1/2 cup) milk
  • 125 g (2/3 cup ) dark choc bits
  • CHOCOLATE FROSTING (I just made a chocolate icing instead)
  • 100g butter at room temperature
  • 450 g (3 cups) icing sugar mixture
  • 30 g (1/4 cup) cocoa powder sifted
  • 60ml (1/4 cup) milk


1. Pre-heat oven to 180 degrees celsius.

2. Line 18 80 ml (1/3 cup) capacity muffins pans with patty pans.

3. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs 1 at a time beating well after each addition.

4. Sift flour, cocoa, bicarbonate of soda and baking powder into a bowl. Fold the flour and milk into the butter mixture in alternate batches until just combined. Stir in the chocolate bits to combine.

5. Divide the mixture among prepared pans and smooth the surface.

6. Bake for 15 – 20 minutes or until a skewer inserted into the centers comes out clean.Set aside in the pans to cool slightly before transferring to a wire rack to cool completely.

7. To make the chocolate frosting use an electric beater to beat the butter until very pale. Gradually add the icing sugar, cocoa powder, and milk and beat until well combined. Spread the chocolate frosting evenly over the cupcakes. I used QUEEN Royal Icing mixed with cocoa powder for the icing.

This recipe is inspired by the June 2011 Issue Page 109 of The Woolworths Australian Good Taste Magazine