'Spiderman' chocolate muffins

For 18 pieces
  • 200 g soft butter / margarine
  • 200 g brown sugar, salt
  • 1 packet vanillin sugar
  • 5 drops of bitter almond flavor
  • 5 Eggs, 325 g flour (size. M)
  • 1 P. Baking powder, 3 tbsp cocoa
  • 50 g ground almonds
  • 125 g Crème fraîche, 4 tbsp milk
  • 150 g Chocolate droplets
  • 100 g white couverture
  • Sweets for
  • Decorate
  • 36 paper Baking cups
  • 1 small freezer bag
90 minutes
easy
1.
Mix the fat, sugar, 1 pinch of salt, vanilla sugar and flavor until creamy. Stir in eggs one by one. Mix the flour, baking powder, cocoa and almonds together. Stir in alternately with crème fraîche and milk. Fold in the chocolate droplets
2.
Place 2 paper cases in each of the muffin tray. Fill 3/4 of each with batter (keep the rest in a cool place). Bake in a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 25-30 minutes. Let cool down briefly, remove from the mold. Bake 6 more muffins from the remaining batter
3.
Chop the couverture, melt in a water bath. Pour into a small freezer bag, cut off a small corner at the bottom and sprinkle cobwebs on the muffins. Let dry and decorate
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 6 g protein
  • 18 g fat
  • 34 g carbohydrates

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