Filled chocolate muffins

Name: Filled chocolate muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Milk chocolate; 175 g Butter or margarine; 100 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 2 coated Tsp Baking Powder; 6 TABLESPOONS Milk; 250 g Whipped cream; 80 g Cherry Jam; 80 g Apricot Jam; 7-10 Tbsp Cocoa and icing sugar; 7-10 Tbsp Apricot wedges; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Milk chocolate
175 g Butter or margarine
100 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
2 coated Tsp Baking Powder
6 TABLESPOONS Milk
250 g Whipped cream
80 g Cherry Jam
80 g Apricot Jam
7-10 Tbsp Cocoa and icing sugar
7-10 Tbsp Apricot wedges
7-10 Tbsp Fat and flour

Directions

1
Chop the chocolate, melt it in a hot water bath and let it cool down a bit. Grease the troughs (12 pieces) of a muffin tray well and dust with flour. Cream fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer.
2
Stir in the eggs one by one. Add chocolate and stir in. Mix flour and baking powder. Stir briefly into the dough with the milk. Spread the dough into the hollows of the muffin tray. Bake in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/ gas: level 2) for 20-25 minutes.
3
Leave to rest for a short time, then carefully remove and allow to cool. Cut each muffin horizontally once with a bread knife. Whip the cream until stiff, and allow 1 packet of vanilla sugar to trickle in.
4
Spread 3/4 of the cream on the lower part of the muffins. Put a blob of red jam on half of them, and yellow jam on the other half. Put the tops of the muffins on top. Pour the rest of the cream into a piping bag with a star nozzle and spray one tuff on each muffin.
5
Dust with cocoa and icing sugar. Decorate with apricot wedges.