Wonderful Chocolate Muffins Can
cook according to this recipe. Dark chocolate in the dough gives sensuality
finished product due to its natural composition and high quality. AND
coffee-curd cream completes the sophistication of the dessert.
- For the test:
- Bitter chocolate 100 g
- Butter 130 g
- Cocoa powder 3 tbsp
- Chicken egg 2 PC.
- Cow’s milk 130 ml
- Granulated sugar 160 g
- Wheat flour 200 g
- Salt 1/4 tsp
- Baking powder 1 tsp
- Instant coffee 1 tbsp
- For cream:
- Curd 9% 220 g
- Instant coffee 1 tbsp
- Powdered sugar 3 tbsp
- Sour cream 30% 3 tbsp
How do we make chocolate muffins with coffee-curd cream? We start with the dough, because chocolate dough is the basis of chocolate splendor!
We get butter in advance from the refrigerator. We pre-heat cow’s milk and dissolve instant coffee in it.
Melt dark chocolate in a water bath.
Mix flour, salt, baking powder, cocoa powder.
Then in a sufficiently large container with a mixer, beat butter with sugar well.
Add chicken eggs one at a time, continuing to beat continuously. Put the melted dark chocolate into the mixture, which we beat.
Now attention! Mentally divide into three parts milk with coffee and flour with the remaining dry ingredients. Alternately, we add to the mixture either dry or liquid components until they end. Beat until the mixture turns into a thick foamy mass.
We grease the molds with refined oil and sprinkle with flour, if they are metal. Silicone can be lubricated with nothing and not sprinkled. We fill them with dough half the height of the mold.
Preheat the oven to a temperature of 170 degrees. Put the molds for 20 minutes. We get it and put it on the dish. Pour the remaining dough into the molds (if it is left) and repeat the operation.
Our cupcakes turned out great. But there is another suggestion to complete the sophistication of the dessert – to decorate them with a delicious cream. Of course, this is not necessary if your loved ones do not like cream in such quantities.
For cream instant coffee is dissolved in the same amount of hot water. We spread the cottage cheese, icing sugar in the blender bowl, pour out the dissolved coffee. Beat until completely homogeneous mass without lumps of cottage cheese. Add sour cream at the end. We put in the refrigerator for cooling.
When the muffins have cooled, we decorate them with coffee-curd cream using a pastry bag or a bag with a hole. We succeeded, and you will succeed! Bon appetit and good mood!