Cappuccino Muffins

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cream fat, salt, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder. Mix cappuccino powder with 1 tablespoon of hot water. Mix flour and milk alternately into the fat mass.

2. 2

   Halve the dough. Stir the cappuccino into one half. Grease cups (approx. 200 ml content) and sprinkle with flour. First fill the light, then the dark dough into the cups. Fill cups to about 2/3 full. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove the muffins from the oven, turn out of the cups after about 10 minutes and let them cool down on a cake rack. Whip cream, syrup and 1 packet of vanilla sugar until semi-stiff. Place a cream topping on each of the cold muffins.

3. 3

   Fill cups to about 2/3 full. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove the muffins from the oven, turn out of the cups after about 10 minutes and let them cool down on a cake rack. Whip cream, syrup and 1 packet of vanilla sugar until semi-stiff. Place a cream topping on each of the cold muffins. Dust the muffins with cocoa and decorate with mocha chocolate beans

Nutrition Facts

KCAL
500 kcal

CARBS
53 g

FATS
28 g

PROTEINS
8 g