B52 muffins

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 175 g soft butter
  • 150 g demerara sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (Gr. M)
  • 250 g Flour
  • 75 g Cornstarch
  • 1 package Baking Powder
  • 5 TABLESPOONS coffee liqueur (e.g. Kahlúa)
  • 75 g Chocolate mocha beans
  • 250 g Whipped cream
  • 12 TABLESPOONS Irische Sahne (z.B. Baileys)
  • 7-10 Tbsp Cocoa
  • 12 (5 cm Ø) Paper baking cups

Directions

  1. 1

    Place paper cups in the 12 holes of a muffin baking tray. Cream butter, sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisks of the hand mixer. Stir in the eggs one by one.

  2. 2

    Sift flour, starch and baking powder over it and stir in. Stir in coffee liqueur. Stir in the mocha beans.

  3. 3

    Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Spread the dough into the tins. Bake in the hot oven for 20-25 minutes. Let them cool down.

  4. 4

    Shortly before serving, whip the cream until stiff and allow 1 packet of vanilla sugar to trickle in. Spread the cream over the muffins. Use a tablespoon to make a depression, drizzle the whisky liqueur into it and dust with cocoa.

Nutrition Facts

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