Mini Muffins in Mug

Summary

Ingredients

• 30 waffle cups with cocoa-based fat glaze

For the dough:

• 125 g butter, soft
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 125 g suar
• 2 egg (s)
• 150 grams flour
• 0.5 teaspoon ½ baking powder
• 2 Table spoons milk

For decoration:

• 300 g dark chocolate couverture
• Hazelnuts, chopped
• Sprinkles

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Instructions

1. Preheat the oven to 175 ° C. Spread the waffle cups on a baking tray lined with baking paper.
2. Mix the butter, salt, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Add the eggs one by one. Mix the flour and baking powder and stir in alternately with the milk.
3. Pour the batter into a freezer bag. Cut off a small corner and pour the batter into the waffle cups. Please fill the cups only one third.
4. Bake the pastries for 16-18 minutes, then allow to cool.
5. For decoration, melt the couverture in a water bath, then let it cool down a little. Dip the cups upside down in the couverture, allow to drain, place on the tray and let dry briefly. Then dip the pastries in the nuts or crumble. Let the muffins dry out well.