Chocolate Muffins
by Editorial Staff
The original recipe for chocolate muffins that remain semi-liquid inside, like a cream.
Ingredients
- Butter at room temperature – 4 tbsp and additionally for lubricating molds
- Sugar – 0.3 cups and additionally for sprinkling the molds
- Large eggs – 3 pcs.
- Flour – 0.3 cups
- Salt – 0.25 teaspoon
- Black chocolate, melted in a water bath – 200-220 g
- Powdered sugar
- Whipped cream
Directions
- Preheat oven to 200 degrees. Oil well 6 muffin tins (muffins). Sprinkle sugar over the molds.
- Beat butter and sugar with a mixer until fluffy. Add eggs one at a time, whisking the mixture each time until smooth. Reduce mixer speed to minimum, add flour and salt. Add chocolate. Carefully, do not kill the oil.
- Pour the dough into molds. Place the baking tins on the baking sheet. Bake briefly, 13-15 minutes. Remove from oven and leave to cool for 10 minutes.
- Serve chocolate muffins sprinkled with powdered sugar. Delicious with whipped cream.
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