Reindeer muffins

Name: Reindeer muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Dark chocolate; 125 g Butter; 150 g demerara sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 50 g Cocoa powder; 100 ml Milk; 100 g Whipped cream; 1/2 cube (approx. 12.5 g) Coconut oil; 26 salted pretzels; 100 g Marzipan raw mass; 55 g Icing sugar; 12 red chocolate lentils; 7-10 Tbsp Icing sugar; 12 Muffin paper sleeves; 7-10 Tbsp Disposable piping bag

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Dark chocolate
125 g Butter
150 g demerara sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
200 g Flour
1/2 package Baking Powder
50 g Cocoa powder
100 ml Milk
100 g Whipped cream
1/2 cube (approx. 12.5 g) Coconut oil
26 salted pretzels
100 g Marzipan raw mass
55 g Icing sugar
12 red chocolate lentils
7-10 Tbsp Icing sugar
12 Muffin paper sleeves
7-10 Tbsp Disposable piping bag

Directions

1
Finely chop 100 g chocolate. Beat butter, sugar, salt and vanilla sugar with the whisk of the hand mixer until foamy. Add the eggs one after the other and stir in
2
Mix flour, baking powder and cocoa. In two portions, alternate with the milk and stir into the butter mixture. Fold in chopped chocolate. Line the hollows of a muffin tray with paper sleeves. Spread the dough evenly in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Take out, place on a cake rack and let cool off
3
Lift the muffins out of the troughs and place them on the grid. Coarsely chop 100 g chocolate. Heat the cream in a small pot, add coconut fat and chocolate and melt in it while stirring. Remove from the heat, allow to cool slightly
4
Spread the muffins with the chocolate icing, up to 1/2 teaspoon for decoration. Leave to dry. As soon as the icing starts to set, carefully place the pretzels in the icing and press down gently. Knead marzipan and 25 g icing sugar. Roll out to a thickness of approx. 4 mm on a work surface dusted with icing sugar. Cut out 12 circles (approx. 1.5 cm Ø)
5
Mix 30 g icing sugar and 1 teaspoon of water to a thick, viscous icing. Place marzipan circles as noses on the muffins. Attach chocolate lentils with a drop of icing sugar icing on top. Pour the rest of the icing into a piping bag with a small perforated nozzle. Spray dots as eyes, dab the dark dots as pupils with the remaining chocolate icing
6
waiting time 2 hours