Butterfly muffins

Ingredients for 1 servings:

• 125 g margarine, soft
• 125 g sugar
• 150 g flour
• ½ tsp baking powder
• 2 large eggs
• 2 tbsp cocoa powder
• 30 g chocolate (dark), melted
• 100 g butter
• 225 g icing sugar, sifted
• ½ lemon(s), the grated peel and 1 tbsp juice
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

enough for approx. 12 pieces

Line the wells of a muffin tin with paper baking cups. Mix the first six ingredients in a large bowl with a hand mixer until a soft batter forms. Now add the melted chocolate and mix thoroughly. Fill each paper baking cup 2/3 full with the batter. Bake in a preheated oven at 180°C for approx. 15 minutes, until the muffins give slightly when pressed. Let cool on a wire rack. For the lemon buttercream, cream the butter until fluffy. Gradually stir in the sifted icing sugar. Add the lemon zest and lemon juice and mix well. Cut a top off the cooled muffins and cut it in half lengthwise. Spread the buttercream on the muffins and arrange the two top halves on top like wings. Finally, dust with icing sugar.