Chocolate muffins \"Spiderman\"

Name: Chocolate muffins \"Spiderman\"
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 200 g soft butter/margarine; 200 g brown sugar, salt; 1 package Vanillin sugar; 5 Drops of bitter almond aroma; 5 eggs , 325 g flour (Gr. M); 7-10 Tbsp 1 p. baking powder, 3 tablespoons cocoa; 50 g crushed almonds; 125 g Fresh cream, 4 Tbsp Milch; 150 g Chocolate Drops; 100 g white couverture; 7-10 Tbsp Sweets for; 7-10 Tbsp Decorate; 36 Paper baking cups; 1 small freezer bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

200 g soft butter/margarine
200 g brown sugar, salt
1 package Vanillin sugar
5 Drops of bitter almond aroma
5 eggs , 325 g flour (Gr. M)
7-10 Tbsp 1 p. baking powder, 3 tablespoons cocoa
50 g crushed almonds
125 g Fresh cream, 4 Tbsp Milch
150 g Chocolate Drops
100 g white couverture
7-10 Tbsp Sweets for
7-10 Tbsp Decorate
36 Paper baking cups
1 small freezer bag

Directions

1
Cream fat, sugar, 1 pinch of salt, vanillin sugar and flavour. Stir in the eggs one by one. Mix flour, baking powder, cocoa and almonds. Alternately stir in crème fraîche and milk. Fold in chocolate drops
2
Place 2 paper cups in each muffin tray. Fill 3/4 each with dough (keep the rest in a cool place). Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Allow to cool briefly, remove from the tin. Bake 6 more muffins from the remaining dough
3
Chop the chocolate coating and melt in a water bath. Pour into a small freezer bag, cut off a small corner at the bottom and spray cobwebs onto the muffins. Let dry and decorate