Chocolate treats adorned with pink fondant and filled with a delicate cream, perfect for Valentine’s Day or any other day!
Ingredients:
Dry Ingredients:
- Sugar – 150 g
- Cocoa powder – 30 g
- Hazelnuts – 50 g
- Baking powder – 2 tsp
- Gingerbread spice – 2 tsp
- All-purpose flour – 250 g
Ganache:
- Milk chocolate – 200 g
- Butter – 100 g
- Honey – 65 g
- Gingerbread spice – 1 tsp
- Heavy cream (30%) – 300 ml
- Dark chocolate – 100 g
Wet Ingredients:
- Eggs – 2
- Butter – 120 g
- Milk – 150 ml
- Plum jam – 100 g
Additional:
- Butter – 15 g
- Plum jam – 200 g
- Colored sprinkles – 15 g
- All-purpose flour – 2 tbsp
Preparation:
Step 1: Combine the Dry Ingredients In a bowl, mix all the dry ingredients together until well combined.
Step 2: Combine the Wet Ingredients In a separate bowl, whisk the eggs with sugar using a kitchen whisk. Add the plum jam and melted, cooled butter, and mix well.
Step 3: Combine Dry and Wet Ingredients Add half of the dry ingredients to the wet mixture and stir with a whisk. Pour in the milk, mix, and then add the remaining dry ingredients. Mix thoroughly and set the batter aside.
Step 4: Bake the Muffins Using a piping bag, fill the greased and floured muffin forms up to ¾ full. Tap the form gently on the counter to level the batter. Bake the muffins for about 20-25 minutes in a preheated oven at 180°C (with convection). Allow the baked muffins to cool.
Step 5: Prepare the Ganache In a saucepan, bring the cream to a boil. Add the honey, gingerbread spice, and broken chocolate pieces. Stir until the chocolates melt and combine with the other ingredients. Add the soft butter and remove the ganache from the heat, stirring until the butter is fully incorporated. Allow the ganache to set.
Step 6: Fill and Decorate the Muffins Using a piping bag with a firm tip, fill the cooled muffins with plum jam and place them in cupcake liners. Use a piping bag with a decorative tip to pipe the ganache on top of the muffins. Optionally, decorate the muffins with festive sugar decorations.
