Summary

Ingredients

• 50 g butter, soft
• 50 grams sugar
• 1 egg (s)
• 50 grams flour
• 0.5 teaspoon ½ baking powder
• 2 tablespoon cocoa powder
• 100 g chocolate, (dark chocolate)
• 100 g double cream

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Instructions

1. Beat the butter and sugar until frothy. Stir in egg and cocoa powder. Then sieve in flour and baking powder.
2. The mini baking molds (you can also use normal ones) are half full and bake in the preheated oven at 190 ° C for 10-15 minutes.
3. When the muffins have cooled, melt the chocolate in a double boiler, stir the liquid chocolate with the double crème in a bowl with a whisk until smooth. The chocolate must still be hot! Use a piping bag to squirt the cold muffins and place in the refrigerator for about half an hour until the cream has set.
4. Annotation:
5. I always make double the amount because it`s really just a dollop of dough and they taste so delicious!