Description
Delicious, crumbly muffins with chocolates, almonds and pumpkin seeds. In a lot of chocolate cupcakes and they are covered with a thick layer of chocolate. Chocolate lovers will not want to miss and will not remain indifferent...
Ingredients
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Flour
250 g
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Butter
50 g
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Chicken egg
3 piece
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Brown sugar
100 g
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Dark chocolate
150 g
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Dark chocolate
100 g
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Seeds
3 tsp
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Leavening agent
1 tsp
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Vanilla
1 tsp
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Salt
0.5 tsp
Cooking
Sugar Mistral Demerara.
Sift the flour into a container. Add vanilla, baking powder, salt. With a whisk beat the eggs with the sugar and pour into the flour. Melt the butter and pour into bowl with flour. Mix well. The dough turned out sticky, but the flour do not add unnecessarily to be more chocolate and seeds. The dense dough should not be.
Chocolate almond grind in a grinder and pour in the dough.
Pumpkin seeds add to the dough intact. Dough knead well.
The moulds I used silicone. Laid them in the batter and put to bake cupcakes in the preheated oven at 180 degrees for 25 minutes. Form with ready-made cupcakes turned upside down and they are easily freed from the cells. If you bake the cupcakes for five minutes less, they will be softer. ( At the time of baking see for yourself, because ovens are different ).
The chocolate melted in the microwave with a spoon of milk. You need to make sure that it is not boiled, not boiled, and melted. Stir the chocolate to avoid solid particles.
Liquid chocolate hurried to cover the cupcakes until it froze. Now it's muffins to have a Cup of coffee.
In the context you can clearly see the chocolate and the structure of the cupcake.
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