Angel Muffins

Name: Angel Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 200 g Dark chocolate; 125 g Butter or margarine; 125 g Sugar; 3 Eggs (size M); 100 g Flour; 20 g Cocoa powder; 1 1/2 TSP. Baking Powder; 1 package (100 g) Rasp chocolate dark; 7-10 Tbsp pink coloured sugar and icing sugar; 7-10 Tbsp Freezer bag; baking paper; 12 Paper sleeves

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

200 g Dark chocolate
125 g Butter or margarine
125 g Sugar
3 Eggs (size M)
100 g Flour
20 g Cocoa powder
1 1/2 TSP. Baking Powder
1 package (100 g) Rasp chocolate dark
7-10 Tbsp pink coloured sugar and icing sugar
7-10 Tbsp Freezer bag
baking paper
12 Paper sleeves

Directions

1
Roughly chop the chocolate and melt it on a hot water bath. Pour into a freezer bag. Cut off a small corner and squirt 12 pairs of angel wings onto baking paper. Carefully and not too thinly fill completely with melted chocolate. Place in the refrigerator for about 2 hours.
2
In the meantime, stir fat and sugar until creamy. Add eggs bit by bit. Mix flour, cocoa and baking powder, add and mix to a dough. Stir in grated chocolate. Line the muffin tray (12 troughs) with paper sleeves. Spread the dough inside. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 17-20 minutes. Remove from the oven and allow to cool completely. Cut 2 parallel columns into each muffin.
3
Spread the dough inside. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 17-20 minutes. Remove from the oven and allow to cool completely. Cut 2 parallel columns into each muffin. Insert wings. Dust with pink coloured sugar and icing sugar