Two-tone chocolate/vanilla muffins with a 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 cocoa powder

Materials

• silicone mold for the cores
• muffin mold
• piping bags (optional)

Preparation

• Chocolate cores:
  Melt the milk chocolate with the cream and the butter. Mix well.
• Pour the mixture into a silicone mold or an ice cube tray, and place in the freezer for at least 1 hour.
  
• Muffins:
  Combine the flour with the sugar, salt, and eggs. Add the melted butter and cream. Mix well.
• Divide the batter in half. To one half, add about 1 tsp of liquid vanilla. To the other half, add the cocoa powder and mix well.
  
• In greased muffin molds, pour the two batters at the same time using piping bags or tablespoons. Tap the mold against the countertop to settle.
• Gently unmold the chocolate cores (place the bottom of the ice cube tray in hot water for a few seconds if it's too difficult). Place one in each muffin, between the chocolate and vanilla.
  
• Bake for 10 minutes at 390°F (200°C).
• And there you have it, your two-tone muffins with a chocolate core are ready!
  

Questions

Photos of members who cooked this recipe