Tortoise Muffins
Ingredients
- For the batter
- 150 grams Assorted chocolate (or milk chocolate)
- 75 milliliters Whipped cream
- 125 grams Pastry flour
- 1 packet Chocolate pudding powder (For 500 ml milk) (approximately 2 cups)
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 egg
- 50 grams sugar
- 40 milliliters vegetable oil
- 100 grams Buttermilk
- For the muffin pan
- 24 Mini paper baking cups
- For the decorations
- 150 grams Assorted chocolate (or milk chocolate)
- 24 Chocolate malt balls
- 24 Toothpicks
- 1 tube Decorating icing (yellow or green)
- 96 Licorice
- 6 Mikado chocolate sticks
Preparation steps
Preheat the oven to 160°C (approximately 325°F) convection. Line a mini muffin pan with paper liners.
For the batter: Break the chocolate into pieces, gently heat with the cream until melted then let cool. Mix together the flour, pudding mix, baking powder and baking soda. In a separate bowl, whisk together the egg, sugar, oil, buttermilk and chocolate cream. Add the flour mixture and mix until just combined.
Pour the batter into the paper liners and bake for 15-20 minutes. Let cool in the pan for about 5 minutes then remove and let cool on a wire rack.
For the decorations: Melt the milk chocolate over a hot water bath. Dip the upper half of the muffins in the melted chocolate and let dry slightly. Stick a chocolate malt ball into each muffin for a head, using a toothpick to secure. Use the decorating icing to pipe on eyes, a mouth and the shell. Stick the licorice in the muffins as feet and put the chocolate sticks in the back half of the muffins for tails.
