Chocolate Muffins with Cheese Icing
by Editorial Staff
Chocolate muffins are more festive when coated with cheese icing and garnished with sweets.
Ingredients
- Brown sugar – 1 glass
- Unsalted butter (softened) – 6 tbsp
- Large eggs – 6 pcs.
- Wheat flour – 1 1/4 cups
- Cocoa powder – 1/2 cup
- Baking powder – 1 teaspoon.
- Soda – 1/2 teaspoon.
- Salt – 1/2 teaspoon.
- Buttermilk or sour milk – 1/2 cup
- Vanilla extract – 1 teaspoon
* - For glaze:
- Powdered sugar – 2 cups
- Cream cheese like Mascarpone – 1/2 cup
- Peppermint extract – 1/8 teaspoon
- Mint candies – (broken into small pieces) – 16 pcs.
Directions
- Turn on the oven to preheat to 180 degrees.
- Prepare muffin dough. Fold softened butter into a large bowl and add sugar, beat with a mixer on medium speed for 2 minutes. Then add the eggs, one at a time, beating well after each.
- In a separate bowl, combine flour, cocoa, baking powder, baking soda and salt. Gradually introduce flour into the butter mixture, alternating with buttermilk (sour milk), starting and ending with the flour mixture. Introduce vanilla extract.
- Cover tins for muffins (about 18 pieces) with paper rosettes or grease with butter. Spread the dough evenly into prepared molds. Place the tins in a preheated oven and bake the chocolate muffins in the tins for about 12 minutes, then let cool at room temperature for about 10 minutes. Remove the muffins from the tins and let them cool on a wire rack until completely cooled.
- Prepare the icing. In a bowl, combine the icing sugar, cream cheese and mint extract. Apply this frosting to the cupcakes and sprinkle with the broken candies.
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