Chocolate muffins with toffee core and mascarpone cap

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 150 g Milk chocolate
  • 175 g Butter
  • 150 g + 2 tablespoons sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 200 g Flour
  • 1/2 package Baking Powder
  • 12 soft caramel sweets
  • 3 sheets Gelatine
  • 100 g white chocolate
  • 150 g Whipped cream
  • 300 g Mascarpone
  • 2 TABLESPOONS Liqueur 43
  • 1 (approx. 10 g) Bars bark chocolate
  • 25 g Dark chocolate
  • 12 Paper baking cups
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Chop whole milk chocolate and melt over a warm water bath. Cream butter, 150 g sugar, salt and vanillin sugar with the whisk of the hand mixer. Stir in the eggs one by one.

  2. 2

    Stir in chocolate. Mix flour and baking powder, stir into the buttercream. Line the hollows of a muffin tray with paper cups. Spread the dough evenly in them. Press 1 sweet per muffin into the dough, bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  3. 3

    manufacturer) bake for about 30 minutes. Take out and let cool down.

  4. 4

    Soak gelatine in cold water. Coarsely chop white chocolate. Heat 50 g cream, remove from heat and melt the white chocolate in it, let it cool down. Stir mascarpone, 2 tablespoons sugar and liqueur with a whisk until smooth.

  5. 5

    Stir in chocolate. Whip 100 g whipped cream until stiff, squeeze out the gelatine, dissolve and stir in 4 tbsp. of the mascarpone, stir into the remaining mascarpone, fold in the cream and chill until the cream starts to gel.

  6. 6

    Remove the muffins from the cups. Pour mascarpone cream into a piping bag with a large star-shaped spout, and squirt a tuff onto each muffin. Melt dark chocolate over a warm water bath.

  7. 7

    Decorate muffins with broken bark chocolate and liquid chocolate.

Nutrition Facts

KCAL
580 kcal
CARBS
51 g
FATS
37 g
PROTEINS
8 g