brownie muffins
easy
90 mins
90 mins
Ingredients
- 600 g Dark chocolate coating
- 100 g soft butter or margarine
- 200 g + 1 tablespoon of sugar
- 1 package Bourbon vanilla sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 150 g Flour
- 3/4 package (12 g) Baking Powder
- 1 cube (25 g) Coconut oil
- 200 g Whipped cream
- 3 TSP Cocoa powder
- 12 chocolate ornaments, dark chocolate
- 7-10 Tbsp Fat and flour
Directions
- 1
Coarsely chop 175 g of couverture and melt on a warm water bath. Leave to cool slightly. Cream fat, 200 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in briefly.
- 2
Finally let the chocolate coating shrink while stirring. Grease a muffin tray (with 12 wells, 7-8 cm Ø/ 100 - 110 ml capacity) and dust with flour. Spread the dough into the wells. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let the finished muffins rest in the pan for about 5 minutes, then carefully turn them over and let them cool on a cake rack. Chop 425 g chocolate coating and melt it together with the coconut oil on a warm water bath. Cover the muffins with the chocolate coating and allow to dry. Put the cream into a mixing cup. Add 2 teaspoons of cocoa and 1 tablespoon of sugar and beat until stiff with the whisk of the hand mixer.
- 3
Chop 425 g chocolate coating and melt it together with the coconut oil on a warm water bath. Cover the muffins with the chocolate coating and allow to dry. Put the cream into a mixing cup. Add 2 teaspoons of cocoa and 1 tablespoon of sugar and beat until stiff with the whisk of the hand mixer. Pour chocolate cream into a piping bag with a star-shaped spout and squirt a thick layer of cream on each muffin. Dust with 1 teaspoon of cocoa and serve decorated with chocolate ornaments
- 4
waiting time approx. 2 1/2 hours
Nutrition Facts
550 kcal
54 g
34 g
7 g
More Delicious Recipes
