Nutty Chocolate Muffins

Name: Nutty Chocolate Muffins
Total time: 1 h 40 min
Yield: 12
Ingredients: 1.333 cups All purpose flour; 0.25 cup cocoa powder; 1 tablespoon Baking powder; 0.5 cup sugar; 2 eggs; 0.375 cup sunflower oil; 1 cup milk; 0.875 cup cream (48% fat); 1.333 cups plain Dark chocolate (70% cocoa solids, broken); 0.5 cup unsalted butter; 0.5 cup smooth Peanut butter; 0.667 cup powdered sugar; 1 pinch salt; 0.5 teaspoon vanilla extract; 1 tablespoon cream (48% fat); 12 chocolate peanut butter cup

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

689

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	689 kcal	(33 %)
Protein	10.86 g	(11 %)
Fat	49.61 g	(43 %)
Carbohydrates	55.54 g	(37 %)
Sugar added	14.91 g	(60 %)
Roughage	0.87 g	(3 %)

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more nutritional values

Vitamin A	179.52 mg	(22,440 %)
Vitamin D	0.9 μg	(5 %)
Vitamin E	2.35 mg	(20 %)
Vitamin B₁	0.15 mg	(15 %)
Vitamin B₂	0.22 mg	(20 %)
Niacin	3.48 mg	(29 %)
Vitamin B₆	0.07 mg	(5 %)
Folate	43.41 μg	(14 %)
Pantothenic acid	0.44 mg	(7 %)
Biotin	10.82 μg	(24 %)
Vitamin B₁₂	0.4 μg	(13 %)
Vitamin C	0.11 mg	(0 %)
Potassium	257.23 mg	(6 %)
Calcium	126.59 mg	(13 %)
Magnesium	67.93 mg	(23 %)
Iron	4.56 mg	(30 %)
Iodine	17.49 μg	(9 %)
Zinc	1.12 mg	(14 %)
Saturated fatty acids	23.14 g
Cholesterol	73.31 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 1.333 cups
All purpose flour; ¼ cup
cocoa powder; 1 tablespoon
Baking powder; ½ cup
sugar; 2
eggs; ⅜ cup
sunflower oil; 1 cup
milk

For the chocolate glaze: ⅞ cup
cream (48% fat); 1.333 cups
plain Dark chocolate (70% cocoa solids, broken)

For the peanut buttercream: ½ cup
unsalted butter; ½ cup
smooth Peanut butter; ⅔ cup
powdered sugar; 1 pinch
salt; ½ teaspoon
vanilla extract; 1 tablespoon
cream (48% fat)

To decorate: 12
chocolate peanut butter cup

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Preparation steps

Preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.

Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.

Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.

Stir into the dry ingredients until just blended.

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.

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.

Spoon or pipe the glaze onto the muffins and leave to set.

For the peanut buttercream: beat the butter and peanut butter with an electric whisk until smooth.

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.