Nutty Chocolate Muffins

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Nutty Chocolate Muffins
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Health Score:
5,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
689
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie689 kcal(33 %)
Protein10.86 g(11 %)
Fat49.61 g(43 %)
Carbohydrates55.54 g(37 %)
Sugar added14.91 g(60 %)
Roughage0.87 g(3 %)
Vitamin A179.52 mg(22,440 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.35 mg(20 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.22 mg(20 %)
Niacin3.48 mg(29 %)
Vitamin B₆0.07 mg(5 %)
Folate43.41 μg(14 %)
Pantothenic acid0.44 mg(7 %)
Biotin10.82 μg(24 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C0.11 mg(0 %)
Potassium257.23 mg(6 %)
Calcium126.59 mg(13 %)
Magnesium67.93 mg(23 %)
Iron4.56 mg(30 %)
Iodine17.49 μg(9 %)
Zinc1.12 mg(14 %)
Saturated fatty acids23.14 g
Cholesterol73.31 mg
Author of this recipe:
How healthy are the main ingredients?
sugareggPeanut buttersalt

Ingredients

for
12
For the cupcakes
1.333 cups
¼ cup
1 tablespoon
½ cup
2
cup
1 cup
For the chocolate glaze
cup
cream (48% fat)
1.333 cups
plain Dark chocolate (70% cocoa solids, broken)
For the peanut buttercream
½ cup
½ cup
cup
1 pinch
½ teaspoon
1 tablespoon
cream (48% fat)
To decorate
12
chocolate peanut butter cup

Preparation steps

1.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool.
6.
For the chocolate glaze: heat the cream in a pan and bring to a boil. Remove from the heat and add the chopped chocolate. Leave to stand for a few minutes until melted, then stir until smooth. Leave to stand until thickened and spreadable.
7.
Spoon or pipe the glaze onto the muffins and leave to set.
8.
For the peanut buttercream: beat the butter and peanut butter with an electric whisk until smooth.
9.
Sift in the icing sugar and salt and beat until just blended. Whisk in the cream until light and fluffy.
10.
Spoon into a piping bag and pipe on top of the glaze. Top with a peanut butter candy.