Chocolate muffins with apple-cinnamon cream
Last Updated on
ingredients
For 12 pcs cupcakes
100 g butter 50 g chocolate (60%) 42 g cocoa 110 g flour plain 1/2 KL baking soda 3/4 KL baking powder 2 pcs egg 100 g granulated sugar 55 g cane sugar 120 ml lukewarm milk
cream
400 ml milk 2 tbsp granulated sugar 1 pk whipping cream 150 ml milk 1 drop food colouring (yellow, green, orange, blue…) 1 pk pudding
progress
Autumn muffins for cold days with a delicious apple cinnamon flavor and the novelty of black cocoa.
1.
Cesto. Let cool.
2.
In a bowl, mix flour, cocoa, soda, PDP and salt.
3.
In another bowl, beat eggs (room temperature) with sugar (both) until foamy. Stir in the melted chocolate and butter. Finally, alternately stir in flour mixture and milk (room temperature), flour 3 times, milk 2 times.
4.
Stir everything together and divide into prepared cupcake liners. Place in a preheated oven to bake for about 15-18 minutes, check with a skewer to make sure they are baked. Let cool in the tin for a while, then carefully transfer to a cooling rack.
5.
Cream. Once cooked, cover with cling film, leave in the fridge to chill.
6.
Whisk your whipped cream, either vegetable or from a crucible, lightly fold into the cold custard along with the colouring, fill a piping bag and decorate.
7.
Good taste!
