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🍰 Football Muffins

469 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius top and bottom heat.
  2. 2. Place paper liners into the muffin tin.
  3. 3. Whisk the eggs with the buttermilk, sunflower oil, and tahini paste in a bowl.
  4. 4. Add the baking flour, sugar, a pinch of salt, and 30 grams of cocoa to the liquid.
  5. 5. Mix everything into a smooth batter.
  6. 6. Gently fold the chocolate chunks into the batter.
  7. 7. Fill the batter evenly into the paper liners.
  8. 8. Bake the muffins for about 25 minutes in the preheated oven.
  9. 9. Remove the muffins from the oven and let them cool completely.
  10. 10. Heat the cream in a pot until it boils.
  11. 11. Roughly chop the dark chocolate couverture.
  12. 12. Remove the hot cream from the heat.
  13. 13. Stir the couverture into the cream until it has melted.
  14. 14. Pour the chocolate cream into a bowl and let it cool.
  15. 15. Whisk the soft butter with the powdered sugar and vanilla extract.
  16. 16. Beat the mixture for four to five minutes until it is white and creamy.
  17. 17. Add the cream cheese and stir it in briefly.
  18. 18. Take about four tablespoons of the cream aside and place it in the refrigerator.
  19. 19. Fold the cooled chocolate cream and 30 grams of cocoa into the remaining cream.
  20. 20. Mix everything until a homogeneous mass is formed.
  21. 21. Fill the chocolate cream into a piping bag with a star tip.
  22. 22. Fill the light cream into a small piping bag with a small round tip.
  23. 23. Trim the surface of the muffins flat as desired.
  24. 24. Pipe the chocolate cream in the shape of a football onto the muffins.
  25. 25. Pipe the seam lines onto the dark cream using the light cream.
  26. 26. Place the cupcakes in the refrigerator for about one hour.
  27. 27. Place the cupcakes on a large plate.
  28. 28. Decorate the plate to look like a football field.

Nutrition per serving