Chocolate Muffins with Cream and Cherries
by Editorial Staff
Recipe for making muffins with cocoa, root beer, whipped cream, vanilla ice cream and maraschino cherry. Root beer is a carbonated drink made from the bark of the Sassafras tree.
Cook: 30 mins
Servings: 6-8
Ingredients
- Cocoa – 1 Glass (muffins)
- Soda – 1 1/4 Teaspoons (muffins)
- Salt – 1 Teaspoon (muffins)
- Large eggs – 2 Pieces (muffins)
- Powdered sugar – 3 Tbsp. spoons (decoration)
- Vanilla extract – 1/2 Teaspoon (decoration)
- Vanilla ice cream – 1 Piece (decoration (optional))
- Maraschino cherry – 6-8 Pieces (decoration (optional))
Directions
- Cut the butter into pieces. Preheat oven to 175 degrees. Line a muffin mold with 22 compartments with paper inserts. In a small saucepan, heat the beer, cocoa, and butter over medium heat until the butter has melted. Add sugar and beat until completely dissolved. Remove from heat and allow to cool..
- In a large bowl, combine flour, baking soda and salt together. Beat eggs in a small bowl, then add to the chilled cocoa mixture and stir. Add the mixture to the flour mixture and stir. The dough will be slightly lumpy, as it should be. If you beat it, it will get hard
-
Fill the paper inserts in the form with dough approximately 2/3 – 3/4 of the volume.
- Bake muffins for about 17 minutes. Place on a wire shelf until completely cooled.Beat the cream with a powdered sugar mixer in a bowl. Add vanilla extract and stir. Make a small indentation in the center of each muffin with a special round spoon and put some ice cream there.
- Using a pastry syringe, decorate the muffins with whipped cream, then place one cherry on top of each. Serve immediately. Store muffins in the refrigerator
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