Chocolate Mini Muffins
12 servings
60 minutes
Chocolate mini-muffins are small pieces of joy from American cuisine. Their history begins with traditional muffins that became popular due to the convenience and versatility of the recipe. These muffins captivate with their rich chocolate flavor with light spicy notes of cinnamon and vanilla. Soft inside with a delicate crust outside, they are perfect for morning coffee or a cozy tea time. The dark chocolate pieces inside melt during baking, creating delightful drizzles that enhance the depth of flavor. These mini-muffins are not just a dessert but a true delight that can be served as a standalone treat, complemented with ice cream or decorated with glaze. They are ideal for home celebrations, cozy evenings, and simply to lift your spirits.
1
Beat slightly softened butter with brown sugar.
- Butter: 100 g
- Brown sugar: 150 g
2
Add eggs, vanilla sugar, cinnamon, salt, and continue to whisk.
- Chicken egg: 3 pieces
- Vanilla sugar: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Salt: pinch
3
Add flour (preferably in parts) and baking soda - bring everything to a smooth consistency without lumps.
- Wheat flour: 200 g
- Baking soda reacted with acid: 1 teaspoon
4
Now add cocoa and milk, and whisk until smooth.
- Cocoa powder: 5 tablespoon
- Whole milk: 120 ml
5
Use a tablespoon (or a pastry bag for convenience) to fill the paper molds about halfway. It's important that the mixture is level and there are no drips on the molds.
6
Take the chocolate out of the fridge and chop it into pea-sized cubes. Place pieces of chocolate on top of each muffin and add batter to fill each mold another 1/4. The molds should be filled to 2/3.
- Dark chocolate: to taste
7
Preheat the oven to 175 degrees and bake for 30 minutes.
