Cappuccino muffins with chocolate cream filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Heat the cream in a saucepan. Cut ##chocolate## and nougat into small pieces, melt in the cream while stirring. Put the chocolate cream in a mixing bowl and chill for about 3 hours. Mix butter, salt, sugar and vanilla sugar with the whisk of the hand mixer for about 8 minutes until creamy. Add the eggs bit by bit.

2. 2

   Mix flour and baking powder. Mix milk and ##cappuccino##powder and stir into the egg-butter mixture alternately with the flour. Place 2 paper baking cups in each of 12 wells of a muffin tin. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out and let cool down. Cut the muffins in half horizontally. Briefly whip the chocolate cream with the whisk of the hand mixer. Use a spoon to spread the chocolate cream evenly on the undersides of the muffins.

3. 3

   Take out and let cool down. Cut the muffins in half horizontally. Briefly whip the chocolate cream with the whisk of the hand mixer. Use a spoon to spread the chocolate cream evenly on the undersides of the muffins. Place the lid on top. Dust with cocoa and cappuccino powder

4. 4

   waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
490 kcal

CARBS
41 g

FATS
32 g

PROTEINS
8 g