These chocolate raisin muffins are incredibly tasty, thanks to a tender chocolate sponge, flecked with dark chocolate chips and raisins and topped with a creamy, smooth Nutella frosting.
Put the butter, oil, sugar, eggs and milk in a large mixing bowl. Whisk together until combined.
Sift in the flour and cocoa powder. Fold together.
Add the chocolate chips and raisins. Fold through.
Line a 12-hole muffin tray with muffin cases. Spoon the batter evenly into the cases.
Bake for about 30 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean.
Transfer to a wire rack to cool completely.
Make the frosting
Put the butter, icing sugar, milk, Nutella and a tablespoon of recently boiled water in a large mixing bowl. Beat until light and smooth β itβs quickest to use an electric whisk.
Add up to another tablespoon of hot water in order to get a really light, smooth frosting that has considerably increased in volume.
Transfer into the piping bag with the nozzle in place and twist.
Pipe the frosting on top of the 12 muffins in generous, rising swirls β sharing it all evenly.