Chocolate Cream Muffin Recipe

Name: Chocolate Cream Muffin
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Korean
Ingredients: 100g Egg; 70g Sugar; 1g Salt; 20g Honey; 3g Vanilla extract; 100g Melted unsalted butter; 100g Milk; 130g Cake flour; 30g Almond powder; 30g Cocoa powder; 4g Baking powder; 150g Heavy cream; 75g Melted white couverture chocolate

by Cooking Tree 2021-12-14

written by Cooking Tree 2021-12-14

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Chocolate Cream Muffin is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a chocolate cream muffin filled with white chocolate cream in a moist chocolate muffin~
It is a muffin that can be eaten softer because it is a combination of soft textured muffins and white chocolate whipped cream that has a luxurious taste.

When the middle part is dug out and filled with cream, the cut section is delicious and the color contrast gives it a flat feel.

I whipped the white chocolate cream hard, but you can adjust the whipping concentration according to your taste.

I sprinkled chocolate on top of the cream, but I used milk chocolate.
After baking the muffins, let them cool at room temperature, seal and ripen in the refrigerator for a day or so to

make the muffins richer and more moist.
Enjoy watching~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Cream Muffin
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 45 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Egg
70g Sugar
1g Salt
20g Honey
3g Vanilla extract
100g Melted unsalted butter
100g Milk
130g Cake flour
30g Almond powder
30g Cocoa powder
4g Baking powder

150g Heavy cream
75g Melted white couverture chocolate

Instructions

Add baking powder, cocoa powder, and almond powder to the soft flour and mix.
Add sugar and salt to the egg, mix, add honey and vanilla extract, mix, then add melted unsalted butter and mix.
Add milk, mix, sift powder, mix, squeeze in a muffin tin fitted with parchment paper, bake in an oven preheated to 160 degrees for 25 minutes, and cool.
Dig in the center of the cooled muffins to make space.
Prepare the white couverture chocolate by melting it in a hot water bath. Whip the whipping cream. When bubbles start to rise, add the melted chocolate and whip.
Fill the middle of the muffin with cream and sprinkle with chocolate and cocoa powder to finish.