For chocolate lovers, there is nothing better than starting the morning with tender and juicy chocolate muffins.
It is necessary
- - 110 g butter;
- - 110 g of sugar;
- - 150 g wheat flour;
- - a teaspoon of baking powder;
- - 25 g cocoa;
- - 55 ml of milk;
- - 55 ml of whipped cream (36%);
- - 2 eggs
- For the cream:
- - 250 ml cream (36%);
- - 200 g of bitter chocolate
Instructions
Step 1
Combine milk and cream. Sift flour, powder and cocoa by combining together.
Step 2
Mash the butter thoroughly with sugar, then add eggs one at a time, without interrupting whipping.
Step 3
When the creamy mass is already smooth, add flour with baking powder and cocoa. Then pour in the milk and cream.
Step 4
Mix everything until the components are uniformly combined (not too long). Divide the finished dough into 12 muffin tins.
Step 5
Place in a warm oven and bake for about 20-25 minutes at 190 ° C.
Step 6
After baking, leave the products in the tins for another 5 minutes, then carefully remove them onto the wire shelf and leave to cool completely.
Step 7
The cream can be prepared a day earlier. The next day, all that remains is to apply it to the baked muffins.
Step 8
Put the cream in a saucepan, warm up. Then, after removing from heat, add chopped chocolate and quickly, vigorously stir until smooth.
Step 9
Place the cooled cream in the refrigerator for several hours (or overnight, if done in advance). Then, after removing from the refrigerator, beat thoroughly.
Step 10
Decorate your cupcakes with the open star attachment, which perfectly locks the famous cap off.
Step 11
You can also decorate the cupcakes with chocolate drops and mint leaves.
