Double chocolate muffins

DIFFICULTY
Easy
SERVINGS
6
Pers.
COOKING TIME Prep.20min | Tot. 40min
 Autumn/Winter   Between 15 and 30 min   Birthday   Dark chocolate 64% 
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INGREDIENTS

I COOK FOR
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  • 40,00 g
    CAILLER DESSERT Dark 80%
  • 50,00 g
    CAILLER DESSERT Dark 64%, crushed
  • 30,00 g
    CAILLER CUISINE Cocoa powder
  • 60,00 g
    Butter at room temperature
  • 80,00 g
    Sugar
  • 1,00
    Egg
  • 1,00 teaspoon
    Vanilla paste
  • 60,00 ml
    Milk at room temperature
  • 90,00 g
    Flour
  • 0,50 teaspoon
    Baking soda
  • 1,00 pinch
    salt
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    Cocoa powder
    Cocoa powder

    INSTRUCTIONS

    1 Preheat the oven to 180°C.

    2 Melt the 80% dark chocolate in a bain-marie. Put aside.

    3 Beat the butter and sugar in a bowl.

    4 Add egg and vanilla paste and beat again.

    5 Add the milk and the melted chocolate and beat again.

    6 Mix in the flour, cocoa powder, baking soda and salt until you get a smooth batter.

    7 Add the 64% dark chocolate pieces, but keep some for the decoration. Mix carefully.

    8 Fill paper cups about ¾ full with the dough and sprinkle with the remaining crushed chocolate.

    9 Bake for about 20 minutes.

    10 Take the muffins out of the oven, let them cool in the tin for 10 minutes, then place them on a wire rack to cool completely.

    4
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