Halloween chocolate muffins: soft and decorated in 30 minutes
6 pers.
Ingredients · Servings 6
- 3 Egg(s) U Blue-White-Heart U
- 80 Flour
- 125 Butter
- 40 Unsweetened cocoa powder
- 135 Powdered sugar
- 1 Baking powder
- 20 cl Heavy liquid cream
- 8 Oreo Cookies
Method · 40 min
- First, preheat the oven to 180°C (350°F) so it's at the right temperature when you put the muffins in. Meanwhile, place 6 paper baking cups in a muffin tin, or lightly grease the cups if you're not using cups. Also, take the eggs and butter out of the refrigerator a little while beforehand to make mixing easier and ensure a smoother batter.
- Place the softened butter in a mixing bowl, then add the 135g of caster sugar. Whisk thoroughly until you obtain a soft, smooth, and slightly creamy texture. This step helps to give the muffins a more tender crumb. Make sure the sugar is fully incorporated into the butter so the mixture is evenly combined before adding the other ingredients.
- Add the 3 eggs one at a time to the bowl, whisking well between each addition. You should obtain a smooth, glossy, and lump-free mixture. If the mixture seems to separate slightly, continue whisking gently. Incorporating the eggs gradually results in a more stable batter and a soft, moist texture after baking.
- Add the flour, unsweetened cocoa powder, and baking powder to the mixture. Gently mix just until you have a smooth, thick, and rich chocolate batter. Don't overmix, or the muffins will become dense after baking. Scrape down the sides of the bowl with a spatula to ensure all the batter is evenly incorporated.
- Divide the batter among the prepared muffin cups, filling them about two-thirds full to allow room for expansion during baking. Try to distribute the batter evenly to ensure uniformly sized muffins. If necessary, lightly smooth the tops with the back of a spoon for more even baking.
- Place the muffins in the preheated oven and bake for about 20 minutes. Keep an eye on them towards the end of baking: the muffins should be risen and cooked through. You can check with a knife; it should come out clean or with a few crumbs clinging to it. Once baked, remove them from the oven and let them cool slightly before unmolding.
- Place the muffins on a wire rack or let them cool in their pan for a few minutes before handling. It's important that they are completely cool before decorating, otherwise the topping might melt or slide off. This cooling time also allows the crumb to firm up and the chocolate flavors to develop fully.
- Pour the very cold heavy cream into a chilled mixing bowl, then begin whipping it. Gradually add the cocoa powder while continuing to whip. You should obtain a light, airy cream that is firm enough to hold its shape on the muffins. Work steadily to maintain a smooth texture and prevent it from curdling.
- Next, gently fold the mascarpone into the whipped cream, continuing to whisk until you obtain a firm, smooth, and easily pipeable topping. The mascarpone adds structure and a richer texture to the decoration. Be careful not to over-whip, so that the cream remains soft, stable, and pleasant to the touch when served.
- Transfer the chocolate cream to a piping bag, then generously decorate the top of each cooled muffin. Cut the Oreo cookies in half and insert them into the cream to form bat wings. Be sure to space them well apart for a neat and playful look. Serve immediately after decorating to enjoy a refreshing result.
388/pers.
Let yourself be bewitched by these moist and irresistible chocolate muffins, perfect for celebrating Halloween with family or friends. Intense cocoa, melting butter, and real eggs form the base of these indulgent treats, easy to prepare with everyday ingredients, summer or fall. Decorate them as bats for a festive table and share the joy of baking and sharing, in the true tradition of Halloween treats. Aprons on, little monsters and big foodies!