Fudge Choco Muffins

Name: Fudge Choco Muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 125 g soft butter; 125 g Sugar; 2 Eggs (Gr. M); 125 g Flour; 2 heaped Tbsp Cocoa; 1 TEASPOON Baking soda; 1/2 TEASPOON Baking 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
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

125 g soft butter
125 g Sugar
2 Eggs (Gr. M)
125 g Flour
2 heaped Tbsp Cocoa
1 TEASPOON Baking soda
1/2 TEASPOON Baking 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
Place paper cups in the 12 holes of the muffin baking tray. Cream butter and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Sift flour, cocoa and baking soda over them and stir in briefly.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Put 1 tbsp. of dough into each of the tins. Put 2 toffees in each and spread the rest of the dough on top. Bake in a hot oven for 15-18 minutes.
3
Let it cool down.
4
Coarsely chop the couverture, melt with the cream in a hot water bath. Spread half of the muffins with chocolate icing, dust the other half with icing sugar.