Summary

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

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Instructions

1. 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).
2. 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.
3. 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.