Make the easiest and fluffiest chocolate muffins with caramel filling and hazelnut praline icing! A unique recipe that will drive young and old crazy!
Execution Time: 20 minutes
Baking Time: 25 minutes
Servings: 12
Components
For the muffins
- 150 gr. flour for all uses, sifted
- 150 g sugar
- 115 gr. unsalted butter, at room temperature
- 115 gr. yoghurt
- 115 ml warm milk or cream
- 50 gr. chocolate couverture
- 3 tbsp cocoa
- 2 eggs, at room temperature
- 1 tbsp. coffee (espresso)
- ½ κ.γ. baking soda
- 1 cinnamon sticks
- 2 sachets of vanilla
- 1 pinch salt
For stuffing
- 1 caramelized sweetened condensed milk (400 g)
- 1 pinch salt
For the hazelnut praline glaze
- 100 gr. hazelnut praline
- 25 gr. hot fresh milk
For decoration
- Milk chocolate, finely chopped
Execution method
For the muffins
- Preheat the oven to 180 ° C and butter 12 tins or put the special muffin sheets.
- Finely chop the chocolate and put it in a bowl with the hot cream or milk.
- Stir to melt the chocolate and add the coffee and mix well.
- Beat the butter with the sugar in the mixer until fluffy.
- Add the eggs one by one and mix. Add the chocolate and stir.
- In a bowl add the flour, cocoa, baking soda, vanilla and salt after first mixing them in a bowl.
- Then, mix in part the mixture of solids, alternating with yogurt.
- Divide our mixture into equal parts in the molds up to 2/3. Bake for 20-25 minutes or until a wooden skewer that enters the center of the cake comes out dry.
- Remove the muffins from the oven and let them cool completely for about 1 hour.
For hazelnut praline icing
- Meanwhile, to make the icing, put the hazelnut praline in a bowl and pour in the hot milk. Whisk with the wire until the mixture is homogeneous.
For assembly
- Once the muffins have cooled, with a knife cut the top of the muffin all around, calling 45 degrees and remove a conical part of the muffin.
- We cut this part that we took out almost all the time and keep only the upper part to use it as a lid in our muffin.
- With our corne we fill the muffin with the filling and we put our lid on top.
- Spread the praline icing on the lid of our muffin and decorate with the chopped chocolate.
Make the easiest chocolate muffins filled with dulce de leche and topped with a rich chocolate praline glaze. So sweet and delicious!
Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 12
Ingredients
For the muffins
- 150 g all-purpose flour, sifted
- 150g granulated sugar
- 115 g unsalted butter, at room temperature
- 115 g strained yogurt
- 115 ml warm milk or fresh cream
- 50 g chocolate couverture, chopped
- 3 tbsp cocoa
- 2 eggs, at room temperature
- 1 tsp coffee (espresso)
- ½ tsp baking soda
- A pinch of cinnamon
- 2 vanilla packets
- a pinch of salt
for the filling
- 1 cup of butter (400 g)
- a pinch of salt
For the chocolate praline spread
- 100 g hazelnut spread
- 25 g warm milk
For the decoration
- Milk chocolate, chopped
Method
for the filling
- In a bowl add the dulce de leche and salt. Stir with a spoon and set aside.
For the muffins
- Preheat oven to 180 ° C fan and grease and flour a 12 cup muffin pan or insert muffin liners.
- Chop the chocolate and add it to a bowl with the warm milk.
- Whisk until all of the chocolate is completely melted. Add coffee and whisk until completely combined and set aside to cool.
- Beat the butter and sugars in a mixer with the paddle attachment for at least 5 minutes, until light and fluffy.
- Add the eggs one at a time and beat until completely incorporated. Add the chocolate mixture and beat on low speed until completely combined.
- In a bowl, combine the flour, cocoa, baking soda, vanilla and salt. Stir.
- Then, add the dry ingredients to the wet ingredients, alternating with the yogurt.
- Divide the mixture evenly between prepared muffin pans, filling them 2/3 of the way. Bake for 25-25 minutes.
- Allow the muffins to cool in the pan for 10 minutes. Remove from pan and allow to cool completely, for 1 hour.
For the chocolate praline glaze
- Pour the warm milk over the bowl with the chocolate spread.
- Submerge the chocolate spread beneath the level of the milk and leave undisturbed for a couple of minutes.
- Stir the mixture with a spatula until the chocolate has completely melted.
To assemble
- Once cooled, use a small sharp knife to carve out a small hole on the top of each muffin. Remove the cone-shaped piece.
- Keep the top part of the piece removed so that you can cover the muffins. Fill the muffins with the caramel from the piping bag. Cover with the top part of the piece removed earlier. Spread the chocolate glaze over the tops and decorate with the chopped chocolate.