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🍰 Muffin al calcio

469 kcal · 30 min · 4 porzioni

Muffin al calcio Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Preheat the oven to 200 degrees top and bottom heat.
  2. 2. Place paper cases in the muffin tin.
  3. 3. Whisk the eggs with the buttermilk, sunflower oil and tonka paste in a bowl.
  4. 4. Add the self-raising flour, sugar, a pinch of salt and 30 grams of cocoa to the liquid.
  5. 5. Stir everything together to form a smooth batter.
  6. 6. Gently fold in the chocolate chunks.
  7. 7. Divide the batter evenly among the paper cases.
  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 saucepan until it boils.
  11. 11. Roughly chop the dark chocolate coating.
  12. 12. Remove the hot cream from the heat.
  13. 13. Stir the coating into the cream until melted.
  14. 14. Pour the chocolate cream into a bowl and let it cool.
  15. 15. Beat the soft butter with the icing sugar and vanilla extract.
  16. 16. Whisk the mixture for four to five minutes until white and creamy.
  17. 17. Add the cream cheese and stir briefly.
  18. 18. Set aside about four tablespoons of the cream and place it in the fridge.
  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 with the light cream onto the dark cream.
  26. 26. Place the cupcakes in the fridge for about one hour.
  27. 27. Place the cupcakes on a large plate.
  28. 28. Decorate the plate to look like a football field.

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