Hazelnut chocolate muffins

Name: Hazelnut chocolate muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 100 g Dark chocolate; 150 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 100 g Sugar; 4 Eggs (size M); 275 g Flour; 1 TEASPOON Cinnamon; 2 TEASPOONS Baking Powder; 75 g chopped hazelnuts; 3 TABLESPOONS Milk; 1 (100 g) Bag of chocolate icing "Dark"; 12 Paper forms; 7-10 Tbsp Almonds, hazelnuts and red cherries

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

100 g Dark chocolate
150 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
100 g Sugar
4 Eggs (size M)
275 g Flour
1 TEASPOON Cinnamon
2 TEASPOONS Baking Powder
75 g chopped hazelnuts
3 TABLESPOONS Milk
1 (100 g) Bag of chocolate icing "Dark"
12 Paper forms
7-10 Tbsp Almonds, hazelnuts and red cherries

Directions

1
Grate the chocolate. Place the fat, salt, vanillin sugar and sugar in a mixing bowl and mix to a creamy mixture with the whisks of the hand mixer. Add the eggs bit by bit. Mix flour, cinnamon, baking powder, hazelnuts and chocolate rasp and stir in alternately with the milk. Line a muffin tin (12 troughs) with paper cups and distribute the dough evenly.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove from the oven and allow to cool on a rack. Carefully lift out of the trays. Melt the chocolate icing in a water bath. Decorate muffins with chocolate icing, almonds, hazelnuts and cherries