John Myers
Ingredients for 1 servings:
- 100 g dark chocolate
- 75 g butter
- 150 g flour
- ½ tsp baking powder
- 1 tbsp cocoa powder
- 2 m.-sized eggs
- 100 g brown sugar
- 1 pinch of salt
- 4 tbsp milk
- 24 pieces of confectionery (Toffifee)
- 24 small paper cups
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes
makes 24 mini muffins
Break the chocolate into pieces and melt with the butter in a saucepan over low heat, then let cool. Place the baking cups in the holes of a mini muffin tin or nestle two cups together and place on a baking tray. Preheat the oven to 175°C (conventional heat, fan oven: 150°C, gas mark: according to the manufacturer’s instructions). Mix the flour, baking powder, and cocoa. Beat the eggs, sugar, and a pinch of salt with the whisk of a hand mixer for 5 minutes until creamy. First stir in the melted chocolate, then the flour mixture, and then the milk. Transfer the batter to a disposable piping bag or use 2 teaspoons and fill the cups. Bake in the hot oven for 6-8 minutes. Remove from the oven and immediately lightly press the Toffifee into the batter. If the batter is still a little runny on the inside, don’t worry; it will firm up as it cools. Let the muffins cool completely before serving.
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