THE INCREDIBLE CHOCOLATE MUFFINS – BROWNIE CUP CAKES

These muffins are my ultimate culinary achievement becuase basically everyone (enjoying the sweet stuff) is enchanted and terribly praises them. I considered it to be rather suspicious burt the muffins nevertheless disappear almost the second they are served and everyone is happy. They were a big hit during this year’s Easter holidays and have since regularly been served on Mr Owl’s table, who devours them in a single gulp. This made me cut them out for some time.

Muffins are very handy because of their chocolate heart, which leaves a lot of room for experiments. You can basically stuff them with everything – I tried many fillings: various types of chocolate (bitter, milk, black and white Toblerone triangles, Irish Cream, cherry preserve and coffee. Basically, hoever, all of them are really tasty. I encourage you to try them out because it does not take more than 10 minutes to prepare them, wheras the final effect is defintely worth trying.

The recipe for brownie cup cakes comes from the “Rondelek” website.

***recipe for 12 muffins***

150 g of bitter chocolate + 6 cubes

80 g of butter

90 g of sugar

2 spoos of flour

4 eggs

***

Heat the oven to 240° C. Melt the chocolate and butter in water. Whip the eggs with sugar so that the mixture is white. Add flour and melted chocolate, stir. Fill the cup pans, greased with butter, with the mixture, each to half its height. Place the chocolate bit in the middle and fill up the the tins.

Bake for 10 minutes in 240° C.

 

muffins stuffed with white and milk Toblerone chocolate

 

Bon appétit!

IRISH CREAM MUFFINS

I decided to try out a recipe from Kuchnia (Cuisine) as I'm a big fan of everything with irish coffee. The muffins are quite interesting as they're not that sweet but the taste of alcohol is pretty noticeable :) The ones from the pictures above are special as I added whisky from a famous Polish oboist – Tytus Wojnowicz to them. Let's taste the oboe muffins!

***Recipe***

for 14 muffins:

400 g flour

100 g sugar

1 tablespoon baking powder

 pinch of salt

1 egg

250 ml heavy cream

170 ml coffee liqueur

170 ml whiskey

*

Mix flour with sugar, baking powder and salt. Beat the egg, mix it with cream and liquers, pour it into dry ingredients and stir it. Put paper-lined muffin tins in the moulds and fill them full. Bake the muffins in the oven for 20 minutes in 200C.
A tip for sweet-lovers: you can always spoon some chocolate toppings on to the cakes to make them sweeter!