Chocolate muffins
These chocolate muffins with whipped cream are the perfect snack for your coffee break.
Tools
Ingredients
280 g
all-purpose flour
80 g
unsweetened cocoa powder
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
250 g
sugar
2
large eggs
240 ml
buttermilk
55 g
butter, melted and cooled
60 ml
vegetable oil
170 g
chocolate chips
150 ml
whipping cream
120 g
raspberries
Step by step
For 16 muffins
Put the eggs, buttermilk, oil and melted butter in the smaller bowl of the stand mixer. Attach the Wire Whisk and turn the speed control lever to 4. Mix for 30 seconds. Put the bowl aside.
Attach the Sifter attachment to the stand mixer. Sift the cocoa powder and flour on speed 4 into another bowl.
Add sugar, baking powder, baking soda and salt. Attach the Flat Beater and mix on speed 2 for 15 seconds. Add the mixed wet ingredients and mix on speed 2 until just combined. Add chocolate chips and mix for 10 seconds on speed 1.
Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake for 15-20 minutes in the oven preheated to 180C until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for 15 minutes before removing from pan. Take the muffins out and cool them completely.
Pour the whipping cream into a bowl of a stand mixer. Mix on speed 10 for 30 seconds until stiff.
Top the muffins with a spoon of a whipped cream and raspberries before serving.