Coffee Muffins with Butter Cream

Coffee muffins are much tastier when served with butter cream and candied ginger.

Summary

Ingredients

• Black chocolate (chopped) – 100 g
• Low-fat cream – 150 g
• Coffee liqueur – 3 tbsp
• Granulated coffee – 1 tbsp
• Ground almonds – 50 g
• Cocoa powder – 2 tbsp
• Salt – 0.125 teaspoon.
• Butter – 90 g
• Sugar – 200 g
• Large eggs – 2 pcs.
  *

For the cream:

• Cream cheese – 240 g
• Butter at room temperature – 90 g
• Powdered sugar – 1 tbsp
• Lemon zest – 1 teaspoon
• Vanilla sugar – 0.5 teaspoon
• Candied ginger (candied fruit) – for decoration

Instructions

1. Turn on the oven to preheat to 170 degrees. Line 12 muffin molds with paper rosettes.
2. Melt chocolate with cream in a water bath, mix with liqueur and coffee granules. Remove in a water bath, let cool slightly.
3. In a bowl, combine flour, almonds, cocoa and salt.
4. In a separate bowl, beat the butter and sugar until creamy. Add eggs gradually, beating well after each. Continuing to beat at low speed, gradually add dry ingredients and melted chocolate.
5. Put the dough into prepared molds, filling them 3/4 full. Place in a preheated oven, bake coffee muffins for 25-30 minutes, until golden brown. Remove the muffins from the oven, allow to cool in the tins.
6. In the meantime, prepare the cream. Beat the cream cheese with the rest of the ingredients until smooth and fluffy.
7. Take the muffins out of the molds, let them cool, and then apply cream on the cooled products and decorate with candied ginger.