These chocolate muffins vanished very quickly from my kitchen. I baked them and I was going to put frosting on top of it, but I liked the idea of frosting between two layers of muffin. Anyway I liked how they looked on the top after baking. There is a major plus.. they are very easy to cut in half and they will not break.
Ingredients:
Muffins:
1 stick of butter
2 Eggs
3.5 oz. dark chocolate bar (70% cocoa)
3/4 teaspoon baking powder
4 oz. all purpose flour
1/3 cup sugar
Frosting:
1 cup heavy cream
1/4 cup sugar
1/3 cup blueberries (optional)
Instructions:
Muffins:
This recipe is for 6 muffins, please double ingredients if you would like 12 muffins. Prepare muffin baking pan with liner. You may grease paper liners. In a small pan heat butter and chocolate on a low heat, stir frequently. Cool of the mixture. In a large bowl beat eggs with sugar until smooth; add cool mixture of butter and chocolate. Add flour and baking powder. Mix all ingredients together very well. Bake on 350 F for 20 minutes.
Frosting:
Beat cold heavy cream with a mixer. When the cream will start to thicken add sugar gradually. Beat until all ingredients will be thick. Mash blueberries with fork and add to the thick heavy cream.
Preparation:
When the muffins will cool off,
cut them in half,
add frosting on bottom layer
and close with top layer.
Enjoy!
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