Christmas tree chocolate muffins

Name: Christmas tree chocolate muffins
Cook time: 1 h 15 min
Total time: 3 h 15 min
Yield: 12
Ingredients: 150 g Dark chocolate coating; 200 g Butter; 150 g Sugar; 75 g Sugar; Two pck. Vanilla sugar; 7-10 Tbsp Cinnamon; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 350 g Flour; 1 pck. Baking Powder; 2 tablespoons, heaped Baking cocoa; 4 TABLESPOONS Milk; 250 g Whipped cream; 400 g Mascarpone; 12 Licorice cords; Four pck. colourful mini chocolates (approx. 60 g); 12 Paper baking cups (5 cm Ø)

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

One nibble of chocolate lens after another, then carefully unthread the liquorice string and finally button up the cream-mascarpone tuff. The others prefer to plaster the creamy bonnet with candy decoration as a complete package

COOK TIME
75 mins

TOTAL TIME
195 mins

Ingredients

Servings: 12

150 g Dark chocolate coating
200 g Butter
150 g Sugar
75 g Sugar
Two pck. Vanilla sugar
7-10 Tbsp Cinnamon
7-10 Tbsp Salt
3 Eggs (Gr. M)
350 g Flour
1 pck. Baking Powder
2 tablespoons, heaped Baking cocoa
4 TABLESPOONS Milk
250 g Whipped cream
400 g Mascarpone
12 Licorice cords
Four pck. colourful mini chocolates (approx. 60 g)
12 Paper baking cups (5 cm Ø)

Directions

1
Preheat oven Electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Place paper baking cups in the twelve troughs of a muffin tray.
2
For the dough, roughly chop the chocolate coating and melt in a hot water bath. Leave to cool a little. Cream butter, 150 g sugar, 1 packet vanilla sugar, 1⁄2 teaspoon cinnamon and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder and cocoa and stir in alternately with the milk. Stir in liquid chocolate coating.
3
Spread the dough evenly into the paper baking cups. Bake in the hot oven for about 25 minutes. Remove from the oven and let cool on a cake rack for about 30 minutes. Carefully remove the muffins from the trays and let them cool completely.
4
Whip the cream until stiff. Mix mascarpone, 75 g sugar and 1 packet of vanilla sugar briefly. Fold in several portions of cream. Pour cream into a piping bag with a large perforated spout and squirt onto the muffins as large tuffs.
5
Smooth out the liquorice strings and place 1 string per muffin as a fairy lights spiral around the cream. Decorate with chocolate lentils just before serving, otherwise they will discolour the cream.