Fudge Choco Muffin

Name: Fudge Choco Muffin
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 150 g soft butter; 150 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 325 g Flour; 3 TSP Baking Powder; 3 TABLESPOONS Cocoa powder; 2 1/2 (each 52 g; 24 pieces) Rolls of toffee sweets with chocolate (e.g. Rolo®); 50 g Whipped cream; 50 g Dark chocolate coating; 7-10 Tbsp Icing sugar; 12 Paper forms

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

150 g soft butter
150 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
325 g Flour
3 TSP Baking Powder
3 TABLESPOONS Cocoa powder
2 1/2 (each 52 g; 24 pieces) Rolls of toffee sweets with chocolate (e.g. Rolo®)
50 g Whipped cream
50 g Dark chocolate coating
7-10 Tbsp Icing sugar
12 Paper forms

Directions

1
Whisk butter, sugar and vanillin sugar until white-creamy. Stir in the eggs one after the other. Mix flour, baking powder and cocoa. Sift the flour mixture over the butter and egg mixture and fold in. Line 1 muffin tray (12 trays) with paper cups. Place 1 tablespoon of the mixture in each form.
2
Press 2 caramel sweets on top of each other and cover each with 1 tablespoon of the mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove the muffins and let them cool down. Melt cream and chocolate coating over a warm water bath. Spread half of the muffins with chocolate icing, dust the other half with icing sugar
3
30 minutes waiting time