Servings: 12 muffins
Calories: 320kcal
Cost: $15
Equipment
- Muffin tray
- Paper cases
- Hand mixer
- Mixing bowls
- Ice cream scoop or tablespoons
Ingredients
- 50 g peanut chocolate bar
- 130 g soft butter
- 50 g peanut butter
- 100 g sugar
- 70 g brown sugar
- a pinch salt
- 170 g wheat flour type 405
- 3 tbsp baking cocoa
- 2 tsp baking powder
- 50 ml milk or coffee as an alternative
- 250 g mascarpone
- 50 g peanut butter for the cream
- 3 tbsp caramel sauce
- 150 g cream
- 1 pack cream stiffener
- 50 g whole milk chocolate coating
- 100 g peanut chocolate bar also
- some caramel sauce for garnishing
Instructions
- Preheat the oven to 180 degrees (top/bottom heat) or 160 degrees for a fan oven. Line a muffin tray with 12 paper cases and set aside small cut pieces of the peanut chocolate bar.
- In a large mixing bowl, beat the butter, peanut butter, sugar, brown sugar, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix the flour, cocoa, and baking powder. Gradually stir this dry mixture into the wet ingredients, alternating with the milk.
- Using an ice cream scoop or two tablespoons, fill the paper cases with the dough evenly. Bake for about 25 minutes or until a toothpick inserted comes out clean.
Notes
Feel free to substitute ingredients as needed, such as using cream cheese instead of mascarpone or other nut butters for peanut butter. Always aim for high-quality chocolate for the best flavor.
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for a week. They can also be frozen for up to 2 months.
For presentation, drizzle with caramel and garnish with chopped peanuts or a sprinkle of sea salt.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 250mg | Potassium: 250mg | Fiber: 2g | Sugar: 20g | Vitamin A: 7IU | Calcium: 5mg | Iron: 8mg
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