Chocolate Muffins with Cookie Centres

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Chocolate Muffins with Cookie Centres
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
648
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie648 kcal(31 %)
Protein5.55 g(6 %)
Fat30.68 g(26 %)
Carbohydrates87.99 g(59 %)
Sugar added30.04 g(120 %)
Roughage0 g(0 %)
Vitamin A148.57 mg(18,571 %)
Vitamin D0.27 μg(1 %)
Vitamin E2.01 mg(17 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.92 mg(24 %)
Vitamin B₆0.03 mg(2 %)
Folate74.14 μg(25 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C0 mg(0 %)
Potassium168.02 mg(4 %)
Calcium69.6 mg(7 %)
Magnesium44.43 mg(15 %)
Iron2.94 mg(20 %)
Iodine6.75 μg(3 %)
Zinc0.94 mg(12 %)
Saturated fatty acids15.75 g
Cholesterol56.37 mg

Ingredients

for
12
For the cupcakes
2 cups all-purpose flour
2 teaspoons Baking powder
1 pinch salt
0.333 cup superfine caster sugar
0.333 cup butter
4 ½ ounces plain Dark chocolate (60% cocoa solids)
1 egg (beaten)
6 tablespoons milk
1 teaspoon vanilla extract
10 mini chocolate sandwich cookie
For the topping
cup unsalted butter
2 ½ cups powdered sugar
1 teaspoon vanilla extract
To decorate
chocolate cookie crumb
10 mini chocolate sandwich cookie
How healthy are the main ingredients?
saltegg

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a muffin tin.
2.
Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.
3.
Heat the butter in a pan until melted, then break in half the chocolate and stir until melted.
4.
Grate the remaining chocolate and set aside.
5.
Whisk together the egg, milk and vanilla and stir into the dry ingredients with the melted chcolate mixture and the grated chocolate. Stir gently until blended.
6.
Spoon a little mixture into the paper cases and top with a cookie. Cover with more mixture.
7.
Bake for 20-25 minutes until firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
8.
For the topping: beat the butter until soft and creamy. Sift in the icing sugar and beat well. Beat in the vanilla.
9.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with cookie crumbs and place a mini cookie on top.