Creamy chocolate muffins with cream and chocolate decor

Name: Creamy chocolate muffins with cream and chocolate decor
Cook time: 1 h 15 min
Total time: 1 h 15 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; 275 g Dark chocolate; 250 g Crème double (alternatively whipped cream); 200 g Whipped cream; 7-10 Tbsp Paper forms; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 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
275 g Dark chocolate
250 g Crème double (alternatively whipped cream)
200 g Whipped cream
7-10 Tbsp Paper forms
baking paper

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
Spread the dough into the moulds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove the muffins from the edge of the baking tray with a knife, let them cool down in the tin on a cake rack
3
Chop 75 g of chocolate and melt over a warm water bath. Let it cool down a little. With a spoon, dribble 12 spirals onto baking paper and allow to set. Chop 200 g chocolate for the icing. Heat the double cream and chocolate in a saucepan while stirring, do not allow to boil. Stir until a smooth glaze is obtained. Take the muffins out of the tin. Pour the icing on top, spread and allow to dry. Whip the cream until stiff. Spread a blob on each muffin. Decorate with chocolate decoration
4
waiting time approx. 2 1/2 hours