Succulent muffins with three types of chocolate: dark, with milk and white. Ideal for breakfast, for dessert at lunch or snack, so rich, easy and fast they are.
Learn more about Fernanda López
Ingredients12 portions
Preparation
Preheat the oven to 200 ° C. Sift the flour, the mopping powder and the chocolate powder.
Beat the butter and once creamy, add the eggs and sugar.
Since there are no lumps add the dark chocolate in pieces or squares.
Empty the mixture in the cups placed in molds, a little above half (3/4 parts approximately) and cook for 15 to 20 minutes or until a knife comes out clean.
Once well cooked, remove from the oven and let it cool. Meanwhile, melt the white chocolate in a bain-marie or microwave (10 to 10 seconds).
The muffins are already cold and melted the white chocolate, put it in a bag, cut one of the corners and decorate the pancakes.
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