John Myers
Chocolate Icing Muffins
The perfect chocolate icing muffins recipe with a picture and simple step-by-step instructions.
- 280 g Sifted flour
- 2 tbsp Unsweetened cocoa
- 80 g Ground hazelnuts
- 2 tsp Baking powder
- 0,5 tsp Salt and baking soda
- 2 Eggs
- 150 g Sugar fine
- 75 ml Oil
- 250 g Buttermilk
- 70 g Dark chocolate
- 4 tbsp Liquid cream
- 2 Latches Well chilled milk chocolate
- Mix the flour, sugar, hazelnuts, baking powder, baking soda and salt and sieve through a sieve into a bowl. Whisk eggs and sugar, stir in oil and buttermilk, then add to the flour and mix into a smooth batter. Grease the muffin mold and spread the batter onto the bowls by tablespoon. Bake the muffins in the preheated oven at 160 ° C on the middle rack for about 25 minutes. Let it cool down and in the meantime roughly crumble the dark chocolate and warm it with the cream in a small saucepan (low heat) until a creamy mixture is formed. Wait a little and now brush the muffins with the cream. Shave the milk chocolate into fine shavings and sprinkle on the muffins. Good succeed
Facebook Comments