Mini chocolate muffins with nougat centre and brittle

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
3.7 26
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 12
  • 80 g Butter
  • 250 g Dark chocolate
  • 200 g firm nut-nougat mass
  • 4 Eggs (size M)
  • 120 g Flour
  • 1 TEASPOON Baking Powder
  • 6 TABLESPOONS Hazelnut brittle
  • 12 Paper baking cups

Directions

  1. 1

    Cut butter into cubes. Coarsely chop 200 g chocolate and nougat and melt with the butter in a saucepan over low heat while stirring. Beat the eggs with the whisk of the hand mixer for about 3 minutes until frothy.

  2. 2

    Add the butter-chocolate mixture, flour and baking powder one after the other. Mix to a smooth dough.

  3. 3

    Line recesses of a muffin tray (12 recesses) with paper cups. Spread half of the dough into the troughs. Sprinkle brittle on top and cover each with 1 piece of chocolate. Fill up with the rest of the dough.

  4. 4

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Remove the baked muffins from the tin and let them cool down on a cake rack for about 20 minutes.

  5. 5

    Arrange on a plate.

Nutrition Facts

KCAL
330 kcal
CARBS
30 g
FATS
20 g
PROTEINS
7 g