Chocolate muffins with swirled raspberry cream

Name: Chocolate muffins with swirled raspberry cream
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 50 g frozen raspberries; 40 g + 60 g dark chocolate; 175 g soft butter; 150 g Sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 300 g Flour; 1 package Baking Powder; 3-4 Tsp Baking cocoa; 1⁄8 l Milk; 1 TEASPOON Icing sugar; 200 g Whipped cream; 12 (approx. 5 cm Ø) Paper baking cups; 1 large disposable piping bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

50 g frozen raspberries
40 g + 60 g dark chocolate
175 g soft butter
150 g Sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
300 g Flour
1 package Baking Powder
3-4 Tsp Baking cocoa
1⁄8 l Milk
1 TEASPOON Icing sugar
200 g Whipped cream
12 (approx. 5 cm Ø) Paper baking cups
1 large disposable piping bag

Directions

1
Line the troughs of a muffin tray (12 troughs) with baking cups. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Defrost the raspberries. Break 40 g chocolate into small pieces and melt in a hot water bath.
2
Cream butter, sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix the flour, baking powder and cocoa and stir in the milk briefly, alternating with the liquid chocolate.
3
Break 60 g chocolate into 12 pieces. Fill dough into a piping bag and cut off one corner. Spread the dough and chocolate pieces in the moulds. Bake in a hot oven for about 20 minutes. Take out and let rest in the mould for about 10 minutes.
4
Remove the muffins from the tin and let them cool down on a cake rack.
5
Mix raspberries with icing sugar and pass through a sieve with a tablespoon. Whip cream until almost stiff, fold in raspberry puree in streaks and arrange loosely on the muffins with a spoon.
6
Serve muffins immediately.