Chocolate muffins with cream topping, raspberries and chocolate sauce

Name: Chocolate muffins with cream topping, raspberries and chocolate sauce
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Dark chocolate; 125 g Butter; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 1 TEASPOON Baking Powder; 50 g Whipped cream; 600 g Double cream cream cheese; 6 TABLESPOONS Beetroot infusion (beetroot pickled from a glass); 200 g Icing sugar; 12 Raspberries to decorate; 12 Paper baking cups

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Dark chocolate
125 g Butter
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
1 TEASPOON Baking Powder
50 g Whipped cream
600 g Double cream cream cheese
6 TABLESPOONS Beetroot infusion (beetroot pickled from a glass)
200 g Icing sugar
12 Raspberries to decorate
12 Paper baking cups

Directions

1
Roughly chop 150 g chocolate. Melt butter and chocolate in a pot at 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
2
Place 1 paper baking tray in each of the recesses of a muffin tray (12 recesses). Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Take the muffins out of the oven and let them cool down on a cake rack
3
Chop 50 g chocolate. Melt cream and chocolate at low heat while stirring. Put the pot in a cool place and let the chocolate sauce cool down
4
Whip cream cheese, beetroot infusion and icing sugar with the whisk of the hand mixer in 2 portions of 2-3 minutes each. Pour cream into a piping bag with star-shaped spout and spray tuffs onto the muffins. Decorate with chocolate sauce and raspberries
5
Waiting time approx. 1 hour