Coffee Muffins with Butter Cream
by Editorial Staff
Coffee muffins are much tastier when served with butter cream and candied ginger.
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 – 1/8 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
Directions
- Turn on the oven to preheat to 170 degrees. Line 12 muffin molds with paper rosettes.
- Melt chocolate with cream in a water bath, mix with liqueur and coffee granules. Remove in a water bath, let cool slightly.
- In a bowl, combine flour, almonds, cocoa and salt.
- 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.
- 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.
- In the meantime, prepare the cream. Beat the cream cheese with the rest of the ingredients until smooth and fluffy.
- Take the muffins out of the molds, let them cool, and then apply cream on the cooled products and decorate with candied ginger.
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