Fudge Choco Muffins

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 125 g soft butter
  • 125 g Sugar
  • 2 Eggs (Gr. M)
  • 125 g Flour
  • 2 heaped Tbsp Cocoa
  • 1 TEASPOON Baking soda
  • 1/2 TEASPOON Baking Powder
  • 2 1/2 (each 52 g; 24 pieces) Rolls of toffee sweets with chocolate (e.g. Rolo®)
  • 50 g Whipped cream
  • 50 g Dark chocolate coating
  • 7-10 Tbsp Icing sugar
  • 12 Paper forms

Directions

  1. 1

    Place paper cups in the 12 holes of the muffin baking tray. Cream butter and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Sift flour, cocoa and baking soda over them and stir in briefly.

  2. 2

    Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Put 1 tbsp. of dough into each of the tins. Put 2 toffees in each and spread the rest of the dough on top. Bake in a hot oven for 15-18 minutes.

  3. 3

    Let it cool down.

  4. 4

    Coarsely chop the couverture, melt with the cream in a hot water bath. Spread half of the muffins with chocolate icing, dust the other half with icing sugar.

Nutrition Facts

KCAL
260 kcal
CARBS
27 g
FATS
15 g
PROTEINS
3 g