Chocolate muffins with custard
6 servings
50 minutes
Chocolate muffins with custard are a true delight for sweet lovers. This dessert originated in American cuisine as a combination of airy chocolate batter and delicate creamy filling. When baked, the muffins acquire softness and a rich chocolate aroma, while the cream inside adds a velvety texture. They are perfect for cozy tea time or festive treats. Serving them warm provides a delightful contrast between the tender structure of the batter and the thick cream. They can be decorated with chocolate glaze or powdered sugar for an even more appetizing appearance. The simplicity of preparation makes them an excellent choice for home baking, and their exquisite taste will leave no one indifferent.
1
For the cream: mix egg yolks and powdered sugar. Then pour in 200 ml of milk in a thin stream. Add 2 tbsp of sifted flour. Cook for about 5-8 minutes on low heat until the mixture thickens.
- Egg yolk: 2 pieces
- Icing sugar: 20 g
- Milk: 370 ml
- Wheat flour: 300 g
2
For the chocolate batter: cream the butter and sugar, add eggs, pour in milk, and mix well. In another bowl, combine flour with salt, baking powder, and cocoa. Mix the flour mixture with the egg-milk mixture.
- Butter: 150 g
- Sugar: 160 g
- Chicken egg: 2 pieces
- Milk: 370 ml
- Wheat flour: 300 g
- Salt: pinch
- Baking powder (raising agent): 2 teaspoons
- Cocoa powder: 2 tablespoons
3
Fill the oiled molds one third with chocolate batter. Add half a teaspoon of cream and cover with another third of chocolate batter. Place the muffins in an oven preheated to 200°C for 20–30 minutes.
- Butter: 150 g
