Chocolate muffins with cream Recipe

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Going to invite your friends for snack and want to make something special? We have the perfect solution for you! These easy chocolate muffins with cream are simple, tasty and delicious! Bon appetit!!!

Chocolate muffins with cream on a wooden table

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

● Dark chocolate
● Lemon zest
● Margarine
● Eggs
● All-purpose flour
● Dark brown sugar
● Powdered sugar
● Vanilla extract
● Softened butter
● Milk

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CHOCOLATE MUFFINS WITH CREAM

Step 1: Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.

Step 2: Place the chocolate broken into pieces in a bowl together with the margarine and melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture.

Step 3: Beat the eggs, brown sugar and the lemon zest until a homogeneous mixture. Add the melted chocolate and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour and beat until obtain a homogeneous and creamy mixture.

Step 4: Pour small portions of the cream into paper liners and bake about 20 minutes.

Step 5: Turn off the oven and let the muffins cool to room temperature.

Step 6:
For the cream: Beat the butter, milk and the vanilla extract until obtain a quite creamy mixture. Add the powdered sugar and beat until a consistent cream.

Step 7: Place the cream in a pastry bag and garnish the cupcakes. Sprinkle with grated chocolate and serve.

TIPS FOR CHOCOLATE MUFFINS WITH CREAM

1. When preheating the oven, make sure you have all ingredients ready to start making the muffins.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the muffins, resulting in even cooking.

3. Never open the oven door while muffins are baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the muffins sinks in the middle increases.

4. The first thing to do before taking the muffins out of the oven, is to stick a toothpick in the center of the muffins. If it's dry, it's cooked. Turn off the oven and leave the muffins in the oven for another 5 minutes.

5. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

Chocolate muffins with cream

Going to invite your friends for snack and want to make something special? We have the perfect solution for you! These easy chocolate muffins with cream are simple, tasty and delicious! Bon appetit!!!

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Category:Breakfast, Chocolate, Desserts, Muffins, Recipes

Cuisine: Portuguese

Difficulty: Easy

Servings: 16 units

Prep Time:30 m

Cook Time:20 m

Total Time:50 m

Ingredients

200 grams (7 ounces) dark chocolate
Zest of one lemon
2 tablespoons margarine
5 eggs
125 grams (1 cup) all-purpose flour
125 grams (3/4 cup) dark brown sugar

For the cream:

300 grams (2 cups) powdered sugar
1 teaspoon vanilla extract
100 grams (1/2 cup) softened butter
2 tablespoons milk

Directions

Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.
Place the chocolate broken into pieces in a bowl together with the margarine and melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture; set aside.
In an electric mixer, beat on medium speed the eggs, brown sugar and the lemon zest until a homogeneous mixture. Add the melted chocolate and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour and beat until obtain a homogeneous and creamy mixture.
Pour small portions of the cream into the paper liners and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (the time depends on the oven).
Turn off the oven and let the muffins cool to room temperature.
For the cream:
In an electric mixer, beat on medium speed the butter, milk and the vanilla extract until obtain a quite creamy mixture. Reduce the mixer speed to low, add the powdered sugar and beat until a consistent cream.
Place the cream in a pastry bag and garnish the cupcakes. Sprinkle with grated chocolate and serve.