Two-tone muffins, chocolate, vanilla and chocolate core

Ingredients

Chocolate core :

• 3 oz milk chocolate
• 2 tbsp cream
• 1 oz butter

Muffins :

• 3/4 cup flour
• 1/2 cup sugar
• 2 eggs
• 1/3 cup butter
• 1/2 cup cream
• salt
• vanilla extract
• 1 tbsp powdered cocoa

Materials

• silicone mold for the cores
• Muffin mold
• Piping bags

Preparation

• Chocolate cores :
  Melt the milk chocolate with the cream and the butter. Mix well.
• Pour into the silicone mold, and put in the freezer for at least 1 hour.
  
• The muffins :
  Combine the flour with the sugar, the salt and the eggs. Add the melted butter and the cream. Mix well.
• Split the batter in half. In one, add 1 tsp of vanilla extract. In the other one, add the powdered cocoa and mix well.
  
• In a greased muffin mold, pour the 2 batters at the same time, using piping bags or table spoons.
• Gently unmould the chocolate cores, and place one in each muffin, in the middle.
  
• Bake 10 minutes at 390°F (200°C).
• There you are, your two-tone muffins are ready!