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Chocolate Cherry Cream Muffins

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Chocolate Cherry Cream Muffins
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easy
Difficulty
40 min.
Preparation
Ingredients
Preparation

Ingredients

for 10 muffins
For the muffins
cup
½ cup
1 teaspoon
2
eggs (beaten)
1 ¾ cups
¼ cup
2 teaspoons
8 tablespoons
1 ¾ ounces
plain semi-sweet chocolate (60% cocoa solids, finely chopped)
For the topping
6 tablespoons
1.333 cups
cream (48% fat)
12 tablespoons
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Preparation steps

Step 1/8
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 10 hole muffin tin.
Step 2/8
Beat the butter with an electric whisk until smooth. Gradually beat in the sugar and vanilla until very creamy.
Step 3/8
Gradually beat in the eggs until blended.
Step 4/8
Sift in the flour, cocoa and baking powder alternately with the milk and fold in gently until combined. Stir in the chocolate.
Step 5/8
Spoon into the tins and bake for about 25 minutes until risen and firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely
Step 6/8
Slice the top off each muffin and sprinkle the muffin with kirsch.
Step 7/8
For the filling: whisk the cream until thick and lightly stir in the cherry jam, to give a marbled effect. Spoon the filling on each muffin and replace the tops.
Step 8/8
Sift over a little icing sugar just before serving.

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