Just like these wonderful CHOCOLATE MUFFINS WITH IRISH CREAM FROSTING, today is a special day for our family. Exactly 11 years ago, on a sunny, rainy afternoon on Holy Monday (the day after Easter), Maria appeared. I thank her for being there and for teaching us many lessons. We are celebrating! Have a nice day everyone! 🙂
And by the way, muffins are just unique! 🙂
The recipe is borrowed from the culinary website https://www.homecookingadventure.com
Here it is:
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
First you need to melt the chocolate, because when you add it to the mixture, it should not be hot, otherwise it will melt the other ingredients.
I melt it in the microwave for short periods of 10-15 seconds, stirring well between them. You must be careful not to overheat the chocolate, because it will curdle.
If you want, you can melt it in a water bath.
In another bowl, sift the flour, cocoa, baking powder, salt and instant coffee.
Whisk.
Put the sugar and butter in a bowl. Since my butter was from the fridge, I put it in the microwave for a while, but I forgot it for a few seconds and more than half melted. That's why you don't do like me, but take out the butter beforehand so that it gets slowly at room temperature. 🙂
Beat with a mixer until a fluffy mixture is obtained.
Add the eggs one at a time, beating after each one of them.
You should get a fluffy batter.
Add the vanilla extract and beat briefly.
Add some of the flour mixture and beat with a mixer on a very low speed.
Add some of the sour cream and beat again on low speed until absorbed.
Thus, alternate the dry ingredients with the sour cream and beat lightly with the mixer until a homogeneous mixture is obtained.
Now add the melted chocolate, which should already have cooled.
Stir gently with a mixer until you get a nice fluffy batter.
Prepare the muffin molds and place a paper basket in each slot.
The mixture is enough for 12 muffins. Distribute it over the slots.
Bake the muffins in a preheated oven at 180 degrees without a fan for about 20 minutes.
You can check their readiness with a toothpick or a wooden skewer.
After removing them from the oven, the top of the muffins sinks slightly. This should not bother you, because the taste will not suffer in any way.
After the muffins have rested for about 5-10 minutes, remove them from the molds to cool completely.
Once the muffins are completely cooled, it's time to start the frosting.
Put the cream cheese (which should be at room temperature) and the icing sugar in a bowl.
Beat with a mixer until fluffy cream. You do not need to beat for a long time - about 2-3 minutes are enough.
Finally, add the Irish cream liqueur and beat briefly again.
Put the whipping cream in another bowl. For a better result, it is good to be cold, just taken out of the refrigerator.
Beat with a mixer first on low, then on high speed until peaks are obtained.
Take some of the whipped cream and add to the cream cheese.
Stir the cream with the spatula making slow and covering movements from bottom to top. Then add some cream again.
Stir until smooth.
Fill the cream in a bag with a star-shaped tip.
Spray the frosting over the muffins.
Optionally prinkle with cocoa.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
First you need to melt the chocolate, because when you add it to the mixture, it should not be hot, otherwise it will melt the other ingredients.
I melt it in the microwave for short periods of 10-15 seconds, stirring well between them. You must be careful not to overheat the chocolate, because it will curdle.
If you want, you can melt it in a water bath.
In another bowl, sift the flour, cocoa, baking powder, salt and instant coffee.
Whisk.
Put the sugar and butter in a bowl. Since my butter was from the fridge, I put it in the microwave for a while, but I forgot it for a few seconds and more than half melted. That's why you don't do like me, but take out the butter beforehand so that it gets slowly at room temperature. 🙂
Beat with a mixer until a fluffy mixture is obtained.
Add the eggs one at a time, beating after each one of them.
You should get a fluffy batter.
Add the vanilla extract and beat briefly.
Add some of the flour mixture and beat with a mixer on a very low speed.
Add some of the sour cream and beat again on low speed until absorbed.
Thus, alternate the dry ingredients with the sour cream and beat lightly with the mixer until a homogeneous mixture is obtained.
Now add the melted chocolate, which should already have cooled.
Stir gently with a mixer until you get a nice fluffy batter.
Prepare the muffin molds and place a paper basket in each slot.
The mixture is enough for 12 muffins. Distribute it over the slots.
Bake the muffins in a preheated oven at 180 degrees without a fan for about 20 minutes.
You can check their readiness with a toothpick or a wooden skewer.
After removing them from the oven, the top of the muffins sinks slightly. This should not bother you, because the taste will not suffer in any way.
After the muffins have rested for about 5-10 minutes, remove them from the molds to cool completely.
Once the muffins are completely cooled, it's time to start the frosting.
Put the cream cheese (which should be at room temperature) and the icing sugar in a bowl.
Beat with a mixer until fluffy cream. You do not need to beat for a long time - about 2-3 minutes are enough.
Finally, add the Irish cream liqueur and beat briefly again.
Put the whipping cream in another bowl. For a better result, it is good to be cold, just taken out of the refrigerator.
Beat with a mixer first on low, then on high speed until peaks are obtained.
Take some of the whipped cream and add to the cream cheese.
Stir the cream with the spatula making slow and covering movements from bottom to top. Then add some cream again.
Stir until smooth.
Fill the cream in a bag with a star-shaped tip.
Spray the frosting over the muffins.
Optionally prinkle with cocoa.
Enjoy! 🙂
