Chocolate Muffins with Custard Soft Centre

Muffins and Cupcakes

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Ingredients for 12 servings
  • For the filling
  • 250 g QimiQ Cream Base (previously Sauce Base)
  • 1 heaped tsp Custard powder
  • 1 Vanilla pod(s), pulp only
  • 40 g Sugar
  • 2 Egg yolk(s)
  • For the muffins
  • 125 g QimiQ Cream Base (previously Sauce Base)
  • 5 Egg(s)
  • 250 g Butter, melted
  • 150 g Sugar
  • 200 g Flour, plain
  • 20 g Corn flour / starch
  • 1 package Baking powder
  • 0.5 package Vanilla sugar
  • 1 pinch(es) Salt
  • 200 g Dark chocolate (40-60 % cocoa), melted
  • Butter, for the baking tin

For the filling: bring the QimiQ Sauce Base to the boil with the vanilla custard powder, vanilla pulp and sugar. Remove from the heat, cool slightly and mix in the egg yolks. Continue to heat slowly to 80 °C whilst stirring continuously.


Fill the mixture into praline moulds, about 25 g each and deep freeze.


Preheat the oven to 170 °C (conventional oven).


For the muffins: separate the eggs. Mix the egg yolks with the QimiQ Sauce Base and melted butter until smooth. Whisk in half of the sugar, flour, starch, baking powder, vanilla sugar and salt. Fold in the melted chocolate. 


Whisk the egg whites with the remaining sugar until stiff and fold into the QimiQ mixture.


Half fill each of the greased muffin moulds with the mixture and place the frozen vanilla balls on top in the middle. Pour the muffin mixture on top to fill the moulds.


Bake in the preheated oven for approx. 20-25 minutes.