Juiciest muffins ever... chocolate temptation

Once you prepare something with chocolate you can't stop licking the spoon or even putting the finger in the plate... This time I had a few more fingers to assist, I truly feel this recipe is irresistible and so... easy!

Number of muffins: 20

Prep time: 25'

Baking time: 30' (in fact it took me 15' but oven to oven differs)

Ingredients:
For the muffins:
250 gr flour for all uses
100 gr butter
2.5  tea spoons baking powder
225 gr sugar
50 gr chocolate (55%)
50 gr cocoa
1/4 of tea spoon white vinegar
1 large egg
200 gr yogurt
240 gr fresh milk

Chocolate topping and sauce 
150 gr chocolate (55%)
160 gr fresh cream (creme fleurette for my french friends)
1 spoon of honey

The recipe of muffins is executed in three different but easy steps:

1. Mix in a bowl the flour, baking powder and the sugar. 
2. Melt in the "bain-marie" the cocoa, chocolate and butter. Try to melt them in medium temperature so that it facilitates good mixing of ingredients (avoiding to overheat them). With a spatula mix the melted ingredients until they make of a creamy texture. Once done, withdraw from "fire"and leave behind so that mixture attends room temperature.
3. In a third bowl mix yogourt, fresh milk, the egg and add the vinegar until they are all well incorporated.
4. Add in the flour's bowl the "liquids" (milk/egg/yogurt) and mix well until they are incorporated. At the end add the "chocolate" and mix until they all make a "chocolate mousse" texture. Preheat the onen to 180 degrees of Celsius. 
   
   
   
   
   
5. You are ready now to share the content in your cupcake bases (where you have already added paper cups. In case you don't have paper cups you may spoil with your kitchen brush melted butter and spread a little flour. Ideally you could, instead, use kitchen baking paper, cut it in the shape of the little cake holes and adjust in them). Add approximately until each cake reaches three quarters from the base to the top, as height). These little cakes definitely they grow high. 
   
6. You put in the oven (resistances) and bake for 30 minutes. (In my new kitchen it only took me 15' to bake) 

When your muffins are baked you just take them out of your oven and leave them aside for at least 1 hour.

In case you don't wish to decorate nor frost your cupcakes, you may keep them in a closed box for one week, refrigerate them for ten days or freeze them for one month.

You may start at that time preparing the topping.

Put the fresh cream in a little casserole and boil in medium temperature.
In the bowl with chocolate add the boiled cream and leave it for 1 minute. Then start mixing with a spatula kindly until it becomes a chocolate sauce. Attention: at the beginning the texture of the sauce is like milk with little chocolate chops. When you continue mixing the texture changes to a sauce.
At the end add the honey spoon and mix one last time. We add honey for two reasons:

• So that our sauce has a nice taste
• So that our sauce is shiny

 (don't worry if mixture at the beginning is too liquid and weird.  When you mix well, soon it will be like below!)

We leave the chocolate sauce for at least 1-2 hours out of the fridge to become thicker.

And then... let's play by... decorating:

Decorating is not difficult. All you need is your hand stable and a decoration plastic bag (for icing) and some nozzles to practice. For the spider you may see as below that you try to trace at first the vertical lines. Then you try horizontally make shorter links between the lines starting from above.

Later on you will find out how to decorate with plastic bags and different nozzles, depending on what you want to show. Buttercream, chocolate ganache, royal icing, meringue buttercream can be used for various decorations on cupcakes, birthday cakes, cookies even in desserts.

Love,

Les Delices d'Eleni