Espresso Muffins

Name: Espresso Muffins
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 70 g Mocha chocolate; 125 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 190 g Flour; 2 TEASPOONS Baking Powder; 3 TABLESPOONS Milk; 2 TEASPOONS instant espresso powder; 100 g Whipped cream; 7-10 Tbsp Cocoa; 7-10 Tbsp Chocolate mocca beans; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

70 g Mocha chocolate
125 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
190 g Flour
2 TEASPOONS Baking Powder
3 TABLESPOONS Milk
2 TEASPOONS instant espresso powder
100 g Whipped cream
7-10 Tbsp Cocoa
7-10 Tbsp Chocolate mocca beans
7-10 Tbsp Fat and breadcrumbs

Directions

1
Chop the chocolate finely. Cut the fat into pieces. Cream sugar, fat and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir into the mixture alternately with the milk.
2
Stir in chocolate pieces. Grease the espresso cups and sprinkle with breadcrumbs. Put half of the dough into the cups. Stir espresso powder into the other half of the dough and also fill the cups. Marble the dough with a wooden skewer or fork. Bake the muffins in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Place the muffins on a cake rack and let them cool down. Whip cream until semi-stiff. Before serving, put a blob of cream on each muffin and dust with cocoa.
3
Marble the dough with a wooden skewer or fork. Bake the muffins in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Place the muffins on a cake rack and let them cool down. Whip cream until semi-stiff. Before serving, put a blob of cream on each muffin and dust with cocoa. Decorate with mocha beans
4
1 hour waiting time