Chocolate Peanut Cream Mini Muffins – A Detailed recipe cooking. 
Photo of the dish:Gentle and Hyers Time: 1 hour. 55 minutes Difficulty: easy Quantity: 18 mini-cupcakes Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Chocolate cake
- 1 and 1/4 Art. confectionery flour (finely ground wheat flour with low protein 8-10%)
- 1/2 tbsp. cocoa powder
- 1 tsp soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 150 gr. butter, room temperature
- 1.5 tbsp. granulated sugar
- 3 large eggs
- 1/2 tbsp. kefir
- 1 tsp vanilla extract
- 1/2 tbsp. hot strong coffee
Peanut filling
- 120 gr. butter, room temperature
- 1 tbsp. peanut butter
- 1 and 1/4 Art. sifted icing sugar
Ganache cream
- 120 gr. semisweet chocolate, coarsely chopped
- 1/2 tbsp. fat cream
- 1 tbsp. chopped roasted peanuts
Recipes with similar ingredients: confectionery flour, cocoa, eggs, kefir, vanilla extract, coffee, peanut butter, chocolate semisweet, cream, peanuts
Recipe preparation:
- Preheat the oven to 160 ° C. Stack paper liners in three baking dishes with 12 cups.
- Prepare the dough: Sift flour, cocoa in a bowl three times powder, soda, baking powder and salt. Beat with a mixer on high speed butter and sugar for 15 sec. Add, whipping in the intervals, one egg each. Then continue beat until the mass is tripled and will become stable, about 6 minutes more. Slow down mixer to low and, while continuing to mix, add in stages: first one third of the flour mixture, then kefir and vanilla extract, then the second part of the flour mixture. Then add hot coffee and in the end of the remaining flour mixture.
- Half fill the forms with the dough and put in the oven. Bake for 25 minutes. After time, check the readiness of mini cupcakes by pressing on the surface, it should be elastic. Remove the muffins from the oven and refrigerate completely.
- Prepare the filling: beat with a mixer on medium speeds butter and peanut butter, until smooth consistency. Reduce mixer speed to low and continuing beat, gradually add icing sugar. Increase speed mixer to maximum, and continue whisking, until smooth and air consistency, 3-5 minutes.
- Fill cream with a round tip syringe bag medium size. Then insert the tip into the top of the cupcake and fill each cupcake with cream, approximately 1.5 tbsp. l
- Prepare ganache cream: pour chocolate into a bowl. Heat the cream in a small saucepan. Then pour hot cream chocolate and let stand for 1 min., then mix the mixture with a whisk until homogeneous state. Then cool the cream for 10 minutes.
- Dip cupcakes in ganache cream and sprinkle with chopped top peanuts. Put the muffins in the refrigerator and refrigerate for 20 min. until the ganache cream hardens.
