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Chocolate Muffins with Raspberry and Chili Filling
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 Vanilla,
room temperature
100 g
Raspberry fruit puree
80 g
Sugar
1 pinch(es)
Chilli pepper powder
125 ml
Whipping cream 36% fat
Method
1.
For the muffins: melt the butter. Add the milk, eggs, vanilla sugar and icing sugar and mix well.
2.
Fold half of the chopped chocolate into the mixture.
3.
Combine the flour, cocoa powder and baking powder, add to the butter mixture and mix well.
4.
Fill the dough into the muffin moulds and sprinkle with the remaining chocolate.
5.
Bake in a preheated oven at 350 °F for approx. 20 minutes. Allow to cool.
6.
For the cream: whisk the QimiQ Classic Vanilla smooth. Add the raspberry puree, sugar and chili powder and mix well. Fold in the whipped cream.
7.
Cut off the tops of the muffins. Use a small heart shaped cookie cutter to cut out a heart shape from the cut pieces.
8.
Make a small hole in the middle of the muffin and fill with the cream. Place the top back onto the muffins. Chill briefly and serve.