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QimiQ Classic
Chocolate Muffins with Raspberry Chilli Cream
Muffins and Cupcakes
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QimiQ
Benefits
Creamy consistency
Full taste with less fat content
Prevents moisture migration, pastry remains fresh and dry for longer
15
easy
Ingredients for 12 portions
For the muffins
110 g
Butter,
melted
170 ml
Milk
3
Egg(s)
1 package
Vanilla sugar
120 g
Powdered sugar
1 pinch(es)
Salt
200 g
Bittersweet chocolate,
minced
250 g
AP Flour
20 g
Cocoa powder
0.5 tsp
Baking powder
Butter,
for the baking tin
For the cream
250 g
QimiQ Classic,
room temperature
100 g
Raspberry fruit puree
160
Sugar
1 pinch(es)
Chilli pepper powder
125 ml
Whipping cream 36% fat
Method
1.
For the muffins: mix the melted butter together with the milk, eggs, vanilla sugar and icing sugar.
2.
Fold in half of the chopped chocolate.
3.
Mix the flour with the cocoa powder and baking powder and mix into the butter mixture.
4.
Fill the mixture into greased muffin molds and sprinkle with the remaining chopped chocolate.
5.
Bake in a preheated oven at 350 °F (air circulation) for approx. 20 minutes. Allow to cool.
6.
For the cream: whisk the unchilled QimiQ Classic smooth. Add the raspberry puree, sugar and chilli and mix well. Fold in the whipped cream.
7.
Cut the muffins into 2 layers and cut out forms of the top layer.
8.
Spread the cream onto the bottom layer and cover with the top layer. Allow to cool before serving.