Chocolate and Vanilla Swirl Muffins

0
Average: 0 (0 votes)
(0 votes)
Chocolate and Vanilla Swirl Muffins
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
563
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie563 kcal(27 %)
Protein8.9 g(9 %)
Fat34.26 g(30 %)
Carbohydrates55.4 g(37 %)
Sugar added13.27 g(53 %)
Roughage0.67 g(2 %)
Vitamin A176.41 mg(22,051 %)
Vitamin D0.72 μg(4 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.96 mg(25 %)
Vitamin B₆0.05 mg(4 %)
Folate57.74 μg(19 %)
Pantothenic acid0.52 mg(9 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0.41 μg(14 %)
Vitamin C0.06 mg(0 %)
Potassium380.81 mg(10 %)
Calcium240.05 mg(24 %)
Magnesium99.26 mg(33 %)
Iron7.22 mg(48 %)
Iodine13.51 μg(7 %)
Zinc1.66 mg(21 %)
Saturated fatty acids19.93 g
Cholesterol63.48 mg
Author of this recipe:

Ingredients

for
12
For the muffins
1 ¼ cups
plain Dark chocolate (60% cocoa solids, chopped)
¼ cup
2 ½ cups
1 tablespoon
½ cup
½ cup
caster sugar (scant)
1
1 ½ cups
For the chocolate ganache
½ cup
cream (48% fat)
1 ½ cups
plain Chocolate (70% cocoa solids, chopped)
For the cream cheese topping
¼ cup
cup
½ cup
½ teaspoon
To decorate
Chocolate pearl (white, milk & plain)
How healthy are the main ingredients?
eggChocolatecream cheese

Preparation steps

1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water.
3.
Sift the flour, baking powder and cocoa into a mixing bowl. Stir in the sugar.
4.
Beat together the egg and milk and slowly beat in the chocolate. Pour into the dry ingredients and stir until just combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the chocolate ganache: heat the cream in a pan and bring to a boil. Remove from the heat and pour onto the chocolate. Stir until melted, then cool. Chill until thick.
7.
Whisk the chocolate mixture until light and thick, but don't overwhip.
8.
For the cream cheese topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
9.
Spoon both the chocolate and cream cheese mixtures side by side into a piping bag so that the colours sit evenly next to each other inside the bag.
10.
Pipe on top of the cakes as in the photo and sprinkle with chocolate pearls.