Discover the indulgent pleasure of Chocolate Crust Muffins, a delightful fusion of soft bread and a rich chocolate crust. Each muffin, precisely portioned at 90 grams and baked in a 3.15×3.15 inch cake mold, offers a unique twist on traditional muffins. The combination of a fluffy interior and a decadent chocolate crust, along with the subtle hint of coconut, makes these muffins an irresistible treat for any chocolate lover.
Why You’ll Love This:
- Rich Chocolate Crust: The cocoa-infused crust adds a delightful chocolate flavor and a pleasant contrast in texture.
- Soft and Tender Bread: The dough, made with bread flour and enhanced with milk and whipping cream, bakes into a soft, pillowy muffin.
- Coconut Accent: The addition of coconut powder brings a tropical twist and complements the chocolate perfectly.
Perfect Occasion: These Chocolate Crust Muffins are perfect for breakfast, as a snack with coffee or tea, or as a sweet treat in a lunchbox. They’re also great for bakers who want to experiment with combining different flavors and textures in their baked goods.
Decoration Tips:
- Drizzle with Chocolate Cream: Drizzle the prepared chocolate cream over the baked muffins for added richness.
- Sprinkle with Coconut Flakes: For added texture and flavor, sprinkle some coconut flakes on top before serving.
- Serve with Fresh Berries: The addition of fresh berries can provide a refreshing contrast to the rich chocolate.
Ingredients:
- For the Muffin Dough:
- Bread Flour: 650g
- Instant Yeast: 12g
- Sugar: 70g
- Milk Powder: 25g
- Eggs: 2
- Whipping Cream: 48g
- Milk: 230ml (adjust as needed)
- Butter: 60g
- Salt: 8g
- For the Chocolate Crust:
- Room Temperature Butter: 70g
- Powdered Sugar: 60g
- Cake Flour: 90g
- Cocoa Powder: 10g
- For the Chocolate Cream:
- Hot Whipped Cream: 250g
- Melted Dark Chocolate: 300g
- Coconut Powder (for topping)
Instructions:
- Mix bread flour, instant yeast, sugar, milk powder, eggs, whipping cream, and milk. Knead for 9 minutes.
- Add butter and salt; continue kneading for 4 minutes.
- Let the dough rest for 60 minutes.
- Prepare the chocolate crust by mixing butter, powdered sugar, cake flour, and cocoa powder. Knead and rest for 30 minutes.
- Divide the dough into 90g pieces, and press each piece into the chocolate crust dough in the molds. Sprinkle with coconut powder.
- Allow the muffins to rest for an additional 50 minutes.
- Bake in a preheated oven at 190°C for 25 to 28 minutes.
- For the chocolate cream, mix hot whipped cream and melted dark chocolate until smooth.
Enjoy your homemade Chocolate Crust Muffins, a delightful treat that combines the comforting texture of muffins with the luxurious taste of chocolate, topped with a hint of coconut for an exquisite taste experience!
