Chocolate muffins with toffee core and mascarpone cap

Ingredients

Directions

1. 1

   Chop whole milk chocolate and melt over a warm water bath. Cream butter, 150 g sugar, salt and vanillin sugar with the whisk of the hand mixer. Stir in the eggs one by one.

2. 2

   Stir in chocolate. Mix flour and baking powder, stir into the buttercream. Line the hollows of a muffin tray with paper cups. Spread the dough evenly in them. Press 1 sweet per muffin into the dough, bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

3. 3

   manufacturer) bake for about 30 minutes. Take out and let cool down.

4. 4

   Soak gelatine in cold water. Coarsely chop white chocolate. Heat 50 g cream, remove from heat and melt the white chocolate in it, let it cool down. Stir mascarpone, 2 tablespoons sugar and liqueur with a whisk until smooth.

5. 5

   Stir in chocolate. Whip 100 g whipped cream until stiff, squeeze out the gelatine, dissolve and stir in 4 tbsp. of the mascarpone, stir into the remaining mascarpone, fold in the cream and chill until the cream starts to gel.

6. 6

   Remove the muffins from the cups. Pour mascarpone cream into a piping bag with a large star-shaped spout, and squirt a tuff onto each muffin. Melt dark chocolate over a warm water bath.

7. 7

   Decorate muffins with broken bark chocolate and liquid chocolate.