Creamy chocolate muffins

Name: Creamy chocolate muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 125 ml Milk; 150 g soft butter; 225 g Sugar; 2 packages Vanillin sugar; 2 Eggs (size M); 40 g Cocoa powder; 2 TEASPOONS Baking Powder; 75 g Flour; 200 g Dark chocolate; 250 g Crème double (alternatively whipped cream); 7-10 Tbsp Paper forms

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

125 ml Milk
150 g soft butter
225 g Sugar
2 packages Vanillin sugar
2 Eggs (size M)
40 g Cocoa powder
2 TEASPOONS Baking Powder
75 g Flour
200 g Dark chocolate
250 g Crème double (alternatively whipped cream)
7-10 Tbsp Paper forms

Directions

1
Line the troughs of a muffin tin (12 troughs) with paper cups. Bring milk to the boil, remove from the stove. Cream butter, sugar and vanilla sugar. Stir in eggs one after the other. Mix cocoa, baking powder and flour, sieve onto the buttercream and stir in. Add milk and stir in briefly
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 25 minutes. remove muffins from the edge of the baking tray with a knife, let them cool in the tin on a cake rack
3
Chop chocolate for the icing. Heat the double cream and chocolate in a saucepan while stirring, do not let it boil. Stir until a smooth glaze is obtained. Take the muffins out of the tin. Pour on the icing, spread and let dry
4
waiting time approx. 2 hours