Chocolate muffins with swirled raspberry cream

Name: Chocolate muffins with swirled raspberry cream
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 100 g Dark chocolate; 175 g Butter or margarine; 150 g Sugar; 1 pinch Salt; 4 Eggs (size M); 300 g Flour; 1 package Baking Powder; 3-4 Tsp Cocoa powder; 125 ml Milk; 50 g frozen raspberries; 1 TEASPOON Icing sugar; 200 g Whipped cream; 12 Paper baking cups; 1 Disposable piping bag

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

100 g Dark chocolate
175 g Butter or margarine
150 g Sugar
1 pinch Salt
4 Eggs (size M)
300 g Flour
1 package Baking Powder
3-4 Tsp Cocoa powder
125 ml Milk
50 g frozen raspberries
1 TEASPOON Icing sugar
200 g Whipped cream
12 Paper baking cups
1 Disposable piping bag

Directions

1
Break the chocolate into pieces, put 12 pieces aside and melt the remaining chocolate (40 g) over a warm water bath. Beat the fat, sugar and salt until creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and cocoa and stir in milk alternately, stir in liquid chocolate
2
Fill dough in a piping bag and cut off a small tip. Line the hollows of a muffin tray (12 hollows) with baking cups. Spread half of the dough evenly, press a piece of chocolate in each and spread the rest of the dough on each. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes, remove from oven. Leave to rest in the pan for approx. 10 minutes. Carefully turn out and let it cool down on a cake rack
3
Defrost the raspberries, mix with icing sugar and press through a sieve with the help of a spoon. Whip cream until stiff, fold in raspberry puree in streaks and arrange loosely on the muffins with a teaspoon. Serve muffins immediately
4
Waiting time approx. 45 minutes