ʻUlu Chocolate Muffins with Buttercream Icing
Aug 21, 2020
ʻUlu Chocolate Muffins with Buttercream Icing
12
25 minutes
20 minutes
Dessert
Keiki go crazy for these ʻonolicous ʻulu chocolate muffins. The recipe incorporates breadfruit flour for a perfectly moist, cakey texture.
Ingredients
6 tbsp ʻulu flour
6 tbsp all purpose flour
½ cup unsweetened natural cocoa powder
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs, at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
⅓ cup vegetable or canola oil
2 tsp pure vanilla extract
½ cup buttermilk, at room temperature
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1 cup unsalted butter, softened to room temperature
4-5 cups confectionersʻ sugar
¼ cup heavy cream, half-and-half, or whole milk, at room temperature
2 tsp pure vanilla extract
Salt, to taste
Sprinkles (optional)
Directions
Preheat oven to 350 degrees F.
Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil and vanilla together until combined.
Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds.
Repeat with remaining wet ingredients and buttermilk. Stir until just combined. Do not over mix.
Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
Bake for about 20 minutes. Test done-ness by inserting a toothpick into the center of a muffin. Toothpick should come out clean when the muffins are done.
Pull muffins from oven and allow to cool in the pan completely before frosting.
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With a handheld or stand mixer, beat the butter on medium speed until cream - about 2 minutes.
Add 4 and 1/2 cups confectioners sugar, heavy cream and vanilla extract. Beat on low for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Add up to 1/2 cup more confectioners sugar if frosting is too thin or a tablespoon of cream if frosting is too thick.
Add pinch of salt if the frosting is too sweet.
Use frosting immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
