Ingredients
Muffin Mix
- 7oz-200g baking margarine
- 7oz-200g golden caster sugar
- 2.1oz-60g cocoa powder (sifted)
- 2 medium eggs (free-range)
- 7oz-200g self-raising flour (sifted)
- 3.5oz-100g dark chocolate ginger chunks
- 2 pieces of stemmed ginger (finely diced)
- 3 tablespoons ginger syrup (from the jar of stemmed ginger)
Chocolate Buttercream
- 5.2oz-150g unsalted butter (room temperature)
- 10.5oz-300g icing sugar
- 2 tablespoons milk
- 3.5oz-100g dark chocolate (melted)
Decoration
- 5x ginger biscuits (roughly crushed)
- Golden sugar sprinkles (optional)
Method
- Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
- Start by making the muffin mix by creaming the margarine and sugar together in a large mixing bowl until pale in colour and thoroughly combined
- Add the eggs one at a time, mixing between each addition until you have used all 3 eggs
- Add the sifted flour and cocoa powder and combine again. Finally, add the chocolate chunks, ginger pieces and ginger syrup and using a wooden spoon, give everything one final mix so the chunks are well distributed. Spoon equally into the pre-prepared tin
- Pop into the oven for 20 minutes Check with a skewer in the center of a cake, if it comes out clean- they are ready. Remove the cakes from oven. Allow to cool in the tins for 15 mins before removing and allowing to cool completely before moving onto the next step
- Once the muffins have cooled, make the chocolate buttercream that will be used for the topping. In a large mixing bowl, add the butter and mix into a paste. Add the icing sugar and mix again, before adding the milk and combining it. Finally, add the cooled melted chocolate and mix one last time
- Spoon the buttercream into an icing bag and nozzle, pipe to a design of your preference
- Sprinkle the tops with crushed ginger biscuit and edible gold sugar sprinkles (or to your own design) and serve
