These cakes taste great with our Amaretto Flutes - perfect for Christmas. 


For the Muffins

250g (9 oz) Plain Flour
50g (2 oz) Cocoa Powder
2 tsp Baking Powder
2 Eggs, beaten
120g (4 oz) Caster Sugar
4 tbsp Oil
200ml Milk
75g (3 oz) Elizabeth Shaw Chocolate Flutes, chopped into chunks (we've used 16 Amaretto Flutes)

For the Topping
120g (4 oz) unsalted butter, at room temperature
60ml milk
1 tsp vanilla extract
500g (18 oz) icing sugar, sifted
1/4 tsp amaretto liqueur or almond extract (can be increased according to taste)


  • Pre-heat the oven to 160°C, 320°F, Gas Mark 3.
  • Sieve the plain flour, cocoa powder and baking powder into a bowl. In a seperate jug, mix the eggs, milk, oil and sugar together.
  • Pour the egg mixture into the bowl and then add the chopped Amaretto Flutes into the bowl and mix until combined but still lumpy.
  • Spoon the mixture into 12 cake cases and put into the oven for 20 mins until set and cracked at the top. (if not quite set, put back in for a further 10 mins) Once muffins are cooked, leave to cool before piping the frosting.
  • For the frosting: In a large bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth - this will take a few minutes using an electric hand mixer. Gradually add the remainder of the icing sugar to produce a buttercream of a creamy and smooth consistency.
  • Add the amaretto liqueur or almond extract and beat well. You should taste the frosting at this stage as you may wish to add another 1/4 tsp to make it a little stronger.
  • Spoon frosting into an icing bag and pipe onto the cooled muffins.
  • To finish with a Christmas feel, we have rolled out some green fondant icing, and cut out Christmas tree shapes to add to our muffins.


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