John Myers
Ingredients for 10 servings:
- 50 g butter, soft
- 50 g sugar
- 1 egg(s)
- 50 g flour
- ½ tsp baking powder
- 2 tbsp cocoa powder
- 100 g chocolate (dark chocolate)
- 100 g double cream
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes
super delicious
Beat the butter and sugar until fluffy. Stir in the egg and cocoa powder. Then fold in the sifted flour and baking powder. Fill the mini baking cups (or regular ones, if you like) halfway and bake in a preheated oven at 190°C for 10-15 minutes. Once the muffins have cooled, melt the chocolate in a water bath, then whisk the melted chocolate and the double cream together in a bowl until smooth. The chocolate should still be hot! Pipe the frosting onto the cooled muffins using a piping bag and refrigerate for about half an hour until the cream is firm. Note: I always make double the batch because it’s really just a dollop of batter and they taste so delicious!
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