I've learnt today that you should never bake when you're feeling down - no matter how bored you are. Wanted to try some good chocolate muffins today. So I used this nutella frosted muffins recipe.
Nutella Frosted Cupcakes
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted ap flour
1/4 tsp salt2
tsp baking powder
Nutella, approx. 1/3 cup
Preheat oven to 325F.
Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes.
Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla.
Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop, fill each muffin liner with batter.They should be 3/4 full, if you're not using a scoop.
Top each cake with 1 1/2 tsp Nutella.
Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.
Makes 12.
So I decided to be smart-alecky and save on the nutella money, by making my own chocolate ganache.
Chocolate Ganache
1500g dark chocolate couvertures
500g chocolate nuggets
2000ml whipping cream
660g butter, in cubes
Mix chocolates in a large bowl.
Bring cream to a boil in a saucepan.
Pour two thirds cream over chocolates and stir until smooth.
Bring the remaining cream to a boil again and pour over chocolate mixture.
Stir until smooth.
Add in butter and stir until smooth or until all butter has melted.
This recipe above makes a huge bowl. So I decided to cut it down by 20 times. So it's all the measurements divided by 20. So I kept stirring and stirring, and I was wondering why it doesnt look like what I usually make. THEN i realised, i've added 200ml of cream instead of 100ml. Grrrr. And for my muffins, they tasted kinda egg-y and I realised I didnt whisk the eggs a little before adding them into the batter. And of course, the failed chocolate ganache didnt really go well with eggy muffins.
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