Chocolate Hazelnut Mini Muffins

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Chocolate Hazelnut Mini Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
24
For the cupcakes
1 cup
grated, plain Dark chocolate (70% cocoa solids)
½ cup
0.333 cup
1 teaspoon
1 pinch
1
1 ¾ cups
1 teaspoon
½ teaspoon
1 tablespoon
cup
0.333 cup
chopped Hazelnuts
For the buttercream
cup
3 ½ cups
cup
To decorate
24
heart shaped chocolate covered cookies
How healthy are the main ingredients?
sugarsaltegg

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 24 hole mini muffin tin with paper baking cases.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended. Fold in the hazelnuts.
5.
Spoon into the paper cases and bake for about 15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar alternately with the creme fraiche and beat well until thick and creamy. Stir in a few drops of pink food colouring.
7.
Spoon into a piping bag and pipe on top of the cakes. Place a cookie on each cake and sprinkle with sugar pearls.