Chocolate muffins with cream cheese topping

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead the marzipan and 1 tablespoon icing sugar. Cut the marzipan in half and colour it pink to different degrees. Roll out the marzipan separately on a work surface sprinkled with icing sugar and cut out small hearts (approx. 1 cm Ø)

2. 2

   Coarsely chop the dark chocolate. Melt the fat and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Add sugar, vanillin sugar, salt, eggs, flour and baking powder. Mix to a smooth dough with the whisks of the hand mixer. Place paper baking cups in the hollows of a muffin tray (12 hollows). Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Take the muffins out of the oven and let them cool down on a cake rack

3. 3

   Halve the lemon and squeeze 1/2 lemon. Cream cream cheese, 50 g icing sugar and 2 tablespoons lemon juice. Remove approx. 1/3 of the cream and colour pink with food colouring. Fill pink cream into a piping bag with a small star nozzle, fill light cream into a piping bag with a large star nozzle

4. 4

   Spray cream onto the muffins and decorate with marzipan hearts and sugar pelts

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
390 kcal

CARBS
44 g

FATS
20 g

PROTEINS
6 g