Today I want to share with you a sweet idea to celebrate both Christmas and the New Year’s arrival: CHOCOLATE AND SAN MARZANO DECORATED MUFFINS. Lately, many ask me what the difference is between muffins and cupcakes. Indeed, they may look similar, but they are essentially different. Usually, muffins are puffy with a dome that rises above the mold, unlike cupcakes which are flat to allow for frosting decoration. In this case, I wanted to create a hybrid, a sort of half muffin and half cupcake, meaning a muffin with frosting on top. I assure you it was very much appreciated by my guests during the holidays. Below is the recipe
- Difficulty: Very easy
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 jar plain natural yogurt
- 2 jars all-purpose flour
- 2 jars sugar
- 1/2 jar potato starch
- 1/2 jar unsweetened cocoa powder
- 1 jar sunflower seed oil (not too full)
- 1 packet baking powder
- 1 tablespoon liqueur (San Marzano)
- 3 1/2 oz dark chocolate chips
- as needed Nutella®
- 1 cup mascarpone
- 1/3 cup powdered sugar
- 3/4 cup whipping cream
Tools
- Cupcake liners
- Molds for muffins
Steps
In a bowl with electric beaters, whip the eggs and sugar.
Beat for about 10 minutes.
Add the jar of yogurt.
Now add the jar of sunflower seed oil.
Sifted flour.
Potato starch.
Unsweetened cocoa.
the tablespoon of San Marzano liqueur
baking powder.
Chocolate chips.
Pour into paper muffin liners and bake in a preheated oven at 350°F for 25 minutes
Let cool slightly and remove the liners.
Create a hole in the center.
Fill with Nutella
Whip the cream
Add the mascarpone and the cream
Put in a piping bag and decorate the muffins
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