Friday, May 25, 2012

Chocolate Muffins

Hi there. Remember me? Sooo... Yep, that was a bit of a break. A longish one. To make it up to you, I bring you one of the crowning glories of my kitchen. Behold:

Chocolate Muffins!

You are not impressed? Give it some space to build up. You'll see.

First, the basic recipe. This is the one that works best for me.

150g of dark chocolate
125g butter

215g flour
2 tsp baking powder
30g cocoa powder
55g sugar

185cl milk
2 eggs

Melt the chocolate and the butter. You can use a bain marie, but I usually just put it on the stove. You'll just have to keep an eye on it; you don't want it to boil. Let the mix cool.
In a bowl, combine the dry ingredients. In a different receptacle, whisk the eggs with the milk. Add the liquids and the non-hot chocolate-butter-mixture to the bowl with the dry ingredients. Mix with a fork, so that the mass remains a little bit lumpy.

This is the basic recipe. Now we add awesomeness.

Chocolate Muffins with Moar Chocolate
Fill the muffin forms to about 30%. Add a bit of chocolate, preferably a "praliny" kind. I love to use Lindor - the bar. Adding an entire Lindor ball might be a bit much. The one I use is dark chocolate with orange, but you can use anything that strikes your fancy. The important thing is that, after it melts, it is still a recognisably distinct flavour in your muffin.Cover with the rest of the batter.

Yes, this is an insidious product-placement.

Chocolate Muffins with Cream Cheese
For this filling, simply whisk cream cheese with sugar until you find it sufficiently sweet. I use half a pack (100g) of cream cheese for twelve muffins. Again, fill form to 30%, then add a fat layer of cream cheese, cover with the rest of the chocolate mix.

Chocolate Cupcakes with Bacon
Ba-dum-pssh! You heard me. With BACON. Why? Because everything is better with bacon!
Fry eight strips of bacon until they are crisp, but not burnt. Set unto a bed of kitchen crepe, and crumble. Keep some of the crumbled bacon for decoration, mix the rest in with the batter.

For the butter-cream topping, mix 250g of butter with two tbsp of maple syrup and ample amounts of confectioner's sugar. Add the sugar by the tablespoon, and keep testing it to make sure you have the right taste and firmness.

For all the muffins, bake them at 190°C, for 15 to 20 minutes. I err on the side of short, since longer baking times make for drier goods.

After they've cooled down, decorate the bacon cupcakes with the butter-cream and the crumbled bits of bacon. I usually use the ends of the bacon, that didn't get the full brunt of the heat from the frying.

See the missing one? Yes, that good.

Eat your delicious cupcakes. They are among the most fabulous food you've ever tasted. Should you be unconvinced on the subject of bacon (what??), then you should probably listen to Jim Gaffigan. He knows.

No comments:

Post a Comment