Ingredients
Chocolate Muffin Mix
- 7oz-200g Baking Margarine
- 7oz-200g Golden Caster Sugar
- 6 tablespoons Cocoa Powder (sifted)
- 3 medium Eggs (free-range)
- 7oz-200g Self-Raising Flour (sifted)
- 7oz-200g Milk Chocolate Chips
- 1 teaspoon Baking Powder
- 0.7oz-20g Desiccated Coconut (optional)
Lime Buttercream
- 8.8oz-250g Unsalted Butter (room temperature)
- 17.6oz-500g Icing Sugar
- 2 tablespoons Concentrated Lime Juice
- Juice of 2 Fresh Limes
- 1 tablespoon Green Food Dye
Decoration
- 3.5oz-100g Chocolate Lime Sweets
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 making the muffin mix by combining the margarine and sugar together in a large mixing bowl until pale in colour
- Add the eggs one at a time, mixing between each addition until you have used all 3 eggs
- Add the sifted flour, cocoa powder and baking powder and combine again
- Finally, add the chocolate chips and the coconut (if using) and give everything one final mix so the chips are well distributed
- Spoon equally into the pre-prepared tin or paper cases
- Pop into the oven for 25 minutes. Remove the muffins from oven. Allow to cool in the tins completely before moving onto the next step
- Once the muffins have cooled, make the lime 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 lime juice and combining it all. Finally, add the food colouring and mix one last time
- Using a cutlery knife, spread the top of each muffin with the lime buttercream (or if you have an icing bag and nozzle, pipe to a design of your preference) and set to one side
- In a mini food processor, blitz the chocolate lime sweets into a dust. Sprinkle generously on top of the muffins and serve