B52 muffin

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 175 g Butter or margarine
  • 1 pinch Salt
  • 150 g demerara sugar
  • 2 packages Vanillin sugar
  • 4 Eggs (size M)
  • 250 g Flour
  • 75 g Cornstarch
  • 1 package Baking Powder
  • 5 TABLESPOONS Coffee liqueur (e.g. Kahlúa, 20 % by volume)
  • 75 g Chocolate Mocha Beans
  • 250 g Whipped cream
  • 12 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
  • 1 TEASPOON Cocoa powder
  • 12 Paper baking cups

Directions

  1. 1

    Cream fat, salt, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer for about 8 minutes. Stir in eggs bit by bit. Mix flour, starch and baking powder, add and stir in. Stir in coffee liqueur. Fold in mocha beans. Place one paper baking tin each in the 12 wells of the muffin tray. Spread the dough evenly in them.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven, place on a rack and allow to cool. Whip the cream until stiff with the whisks of the hand mixer, sprinkle in 1 sachet of vanilla sugar. Spread the whipped cream on the muffins with a tablespoon. Use the back of the spoon to press a depression into the muffins. Drizzle the Baileys shortly before eating and dust with cocoa

  3. 3

    2 hours waiting time

Nutrition Facts

KCAL
420 kcal
CARBS
41 g
FATS
24 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriessweetCake