Mini Chocolate Muffins with Toffifee
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 38 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g dark chocolate
- 75 g butter
- 150 grams flour
- 0.5 teaspoon ½ baking powder
- 1 tablespoon cocoa powder
- 2 medium egg (s)
- 100 g suar, brown
- 1 pinch (s) salt
- 4 tablespoons milk
- 24 piece (s) confectionery (Toffifee)
- 24 small paper cases
Print Recipe
Pin Recipe Instructions
- Break the chocolate into pieces and melt with the butter in a saucepan over low heat and allow to cool. Place the baking molds in the hollows of a mini muffin tin or put 2 molds inside each other and spread them on a baking sheet. Preheat the oven to 175 ° C (top and bottom heat, circulating air: 150 ° C, gas: according to the manufacturer`s instructions).
- Mix the flour, baking powder and cocoa together. Mix the eggs, sugar and a pinch of salt with the whisk of the hand mixer for 5 minutes until creamy. First stir in the liquid chocolate, then the flour mixture and then the milk. Pour the batter into a disposable piping bag or use 2 teaspoons and pour into the molds.
- Bake in the hot oven for 6 - 8 minutes. Take out of the oven and immediately press the toffifee lightly into the batter. If the dough is still a little runny inside, it doesn`t matter, it becomes firmer when it cools down. Let the muffins cool before serving.
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