Servings: 12 muffins
Calories: 200kcal
Cost: 15
Equipment
- Mixing bowls
- Whisk
- Muffin tin and paper liners
- Pastry brush
- Double boiler or heatproof bowl
Ingredients
- 100 g dark chocolate
- 170 g wheat flour Type 405
- 20 g cocoa powder about 3 tablespoons
- 2 teaspoons baking powder
- 150 g sugar
- a pinch salt
- 2 medium eggs
- 250 ml buttermilk
- 50 ml neutral cooking oil (e.g., rapeseed oil)
Instructions
- Preheat your oven to 180°C (160°C fan) and line your muffin tin with paper liners.
- Finely chop the dark chocolate for the dough and set it aside.
- In a mixing bowl, combine flour, cocoa, baking powder, sugar, and salt.
- Crack in the eggs, pour in the buttermilk and oil, then add the chopped chocolate.
- Whisk until smooth and glossy, ensuring not to overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 30 minutes, checking for doneness with a toothpick.
- Let the muffins cool completely before decorating.
- Melt the remaining chocolate in a double boiler.
- Spread a thin layer of melted chocolate on top of each muffin using a pastry brush.
- Press slivered almonds onto half of the surface to create “spikes.”
- Stick two sugar eyes on the smooth side and roll small marzipan balls for the noses.
- Allow the decorations to set before serving.
Notes
For extra shine, sprinkle a dusting of cocoa powder over the finished muffins. Store in an airtight container for up to two days at room temperature or refrigerate in warm climates. Freeze undecorated muffins individually wrapped for longer storage. Thaw at room temperature and decorate before serving. Kids can help with decorating the muffins—it's a fun activity!
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2IU | Calcium: 4mg | Iron: 10mg
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