Chocolate Muffins - kids
Title: Chocolate Muffins
Cook Time: 50 minutes
Level: Easy
Serving: 12
A muffin is a product of pastry made with sweet bread and other ingredients. Cooked baked in molds to use, have a cylindrical base and a wider surface.The origin of this food is in England, with references in recipe from 1703.
Ingredients:
- 3 ounces Dark Chocolate, finely chopped
- 1/3 cup plus 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup alkalized unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons sour cream
- 1 large egg, lightly beaten
- 6 tablespoons unsalted butter, melted and cooled
- 2/3 cup granulated sugar
Directions:
Filling:
In small saucepan, heat cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla extract. Scrape filling into small container and cover with plastic wrap. Freeze filling until firm.
Remove filling from freezer. Divide filling into 12 portions. Shape each portion into a ball and place on plate. Loosely cover with plastic wrap and freeze truffles until ready to use.
Muffins:
Preheat oven to 350°F. Lightly butter 12 muffin cups.
Sift together flour, cocoa, baking powder, baking soda and salt into a medium bowl.
Beat together sour cream, egg, butter and sugar in medium bowl until combined.
Make a hall in center of flour mixture; add sour cream mixture and stir with wooden spoon just until combined. Fill each muffin cup 1/3 full. Place frozen truffle in center of each cup on top of batter. Spoon remaining batter into cups, making sure each truffle is covered.
Bake 15 minutes or until toothpick inserted into batter part of muffins comes out clean. Cool muffins for 5 minutes. Remove them from cups. Serve warm or cool completely.
Personal suggestion: if you don’t like dark chocolate you can change it for semisweet chocolate.
