I decided to make a classical chocolate muffin recipe into a kind of double chocolate muffin by adding chocolate sauce and marshmallows. The good thing about this recipe is that it’s both easy and fast.
Oven temperature 200°C. Time 9 – 10 minutes
Ingrediens for the muffins:
100 gram butter
2 deciliter sugar
1 ½ teaspoons of vanilla sugar
A pinch of salt
4 tablespoons of cocoa
2 deciliter wheat flour
½ teaspoons of baking soda or baking powder.
1 deciliter chocolate sauce
10 fists of marshmallows make them baking suitable so they are not too big.
Ingredients for the chocolate sauce:
1 deciliter whip-cream (non-whipped)
1 deciliter sugar
1 deciliter cocoa
Since I don’t want this post to be too long I want you to look at the post below this one for details about how to make the sauce. You will have some leftovers but boil the leftovers with some milk in a pot and you will have hot chocolate while you wait for the muffins to be ready.
Begin with melting the butter and let it cool down a bit. Whisk the eggs and sugar together for a few minutes, preferably with an electric device (unless you want to grow some grey hairs while at it, because it will take forever if you do it by hand.) Mix all ingredients except the marshmallows and chocolate sauce and save the melted butter for last. Now it’s time to start whisking by hand, so grab a big and strong wood ladle or something similar at least. Pour in the marshmallows and mix, then add the chocolate sauce and repeat the process.
Now the dough is all done so line up a pan with paper liners and fill them up to a bit over half with the dough, but not more than 3/4. Put them into the middle of the oven in 200°C and let them be there for about 9-10 minutes. Enjoy.