Chocolate Whiskey Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g block chocolate, dark
- 100 g butter, or mararine
- 250 g wheat flour, (type 405)
- 2 tablespoon., Leveled baking powder
- 0.5 ½ teaspoon, leveled baking soda
- 150 grams sugar
- 1 point vanilla sugar
- 1 pinch (s) salt
- 2 egg (s)
- 80 ml coffee, cooked, stronger
- 7 tablespoon whiskey (Irish whiskey)
- 50 g chocolate flakes
For the cream:
- 1 cup double cream (25 g)
- 3 tablespoon whiskey (Irish whiskey)
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Roughly chop the block chocolate and stir in a small saucepan with butter (or margarine) in a water bath over low heat.
- Mix flour with baking powder and baking soda, sieve into a mixing bowl and mix with sugar, vanilla sugar and salt. Add the eggs, coffee, Irish whiskey and the chocolate-butter mixture and stir with the hand mixer to form a smooth dough. Finally stir in the chocolate flakes briefly (make sure not to break it!). Grease a muffin tin for 12 muffins and sprinkle with breadcrumbs. Then distribute the dough on the molds.
- Bake on the middle shelf at around 180 ° C top / bottom heat (fan: 160 ° C, gas: level 2-3) for 25 minutes in the preheated oven. Then use a stick test to check whether the muffins are baked through. Let the muffins cool for about 30 minutes, then remove them from the mold.
- For the cream, whip the crème double until stiff. Stir in Irish whiskey and add sugar to taste.
- When serving, pour the cream onto the muffins.
- You can of course also use Scottish whiskey, but I use Irish whiskey as a matter of principle. If you like, you can decorate the muffins with the cream with chocolate sprinkles.
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