People :

6

Preparation time :

50 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients

Dry ingredients

  • 450 gr. wheat flour
  • 450 gr. sugar˙
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 40 gr. cocoa

Liquid ingredients

  • 250 gr. water
  • 130 gr. sunflower oil
  • 1 teaspoon vanilla essence or extract
  •  Chocolate chips   

For the buttercream

  • 480 gr. icing sugar ˙
  • 30 gr. cocoa
  • 220 gr. margarine
  • 1 vanilla pod
  • 1 tablespoon freeze-dried coffee
  • 5 tablespoons soy milk
Preparation
  1. Tip all the dry ingredients into one bowl and mix. Do the same in another bowl with the  liquid ingredients and mix. Now add all the dry ingredients into the bowl of liquid ingredients and beat them well until you obtain a smooth, even dough. Add the chocolate chips and mix well into the dough.
  2. Divide the dough up in a muffin pan and bake at 180º C. Insert a knife, knitting needle or toothpick into the center of a muffin. If the implement comes out clean (ie with no cake mixture adhering to it), the muffin is baked. Allow to cool before serving.

For the buttercream

  1. Add the margarine, cocoa and icing sugar to a mixing bowl or a blender. Beat them on medium speed with a hand-held mixer or whisk. Meanwhile, take the vanilla pod, slit it open lengthways and scrape out the seeds and add them to the blender.
  2. Mix the  soy milk and freeze-dried coffee in a glass and and pop it in the microwave until the milk has boiled. Allow to cool. Gradually add the soy milk to the mixture, beating continuously..
  3. Use a pastry bag to decorate each muffin with  buttercream.

Additional information

People :

6

Preparation time :

50 min

Difficulty:

Easy