Muffins with caramel and instant coffee cream

Name: Muffins with caramel and instant coffee cream
Ingredients: 3 eggs; 200 g sugar; 200 ml milk; 65 ml oil; 60 ml cold unsweetened coffee; 400 g flour; 1 sachet baking powder; 1 orange essence; 1 tablespoon sugar; 200 ml liquid whipping cream; 1 teaspoon instant coffee; 100 g Finetti; 20 g assorted decorations

Dessert - Muffins with caramel and instant coffee cream by Noemi D. - Recipia

Cold coffee goes into the batter for muffins with caramel and instant coffee cream, and the batter makes 20. The muffins have a soft crumb, a chocolate filling and whipped cream with caramel and instant coffee on top. I like them with plenty of cream, but not so much that it covers the whole muffin. Preparation: 25 minutes. Cooking: 40 minutes. Resting: 30 minutes. Total time: 95 minutes. Servings: 20. Approximately 220 kcal and 4 g protein per serving.

Ingredients

For the muffins

3 eggs
200 g sugar
200 ml milk
65 ml oil
60 ml cold unsweetened coffee
400 g flour
1 sachet baking powder
1 orange essence

For the cream and filling

1 tablespoon sugar
200 ml liquid whipping cream
1 teaspoon instant coffee
100 g Finetti
20 g assorted decorations

Preparation

1. Beat the eggs with the sugar until the sugar dissolves. 2. Slowly pour in the oil, then add the milk and cold coffee, mixing on low speed. Gradually mix in the flour and baking powder, then the orange essence. 3. Divide the batter among paper-lined muffin cups. Bake in an oven preheated to 180°C for 30-35 minutes, until golden and cooked through in the middle. 4. Caramelize the sugar in a small saucepan for about 5 minutes, until completely melted. Add 3 tablespoons of cream and stir over the heat until all the sugar dissolves. Leave the caramel to cool. 5. Whip the remaining 155 ml of cream until firm. Add the cold caramel and instant coffee, then beat for another 2-3 minutes. 6. Leave the muffins to cool for 30 minutes. Use a knife or a special tool to scoop out a hollow in the middle of each one. 7. Fill the hollows with Finetti, pipe on the cream and add the decorations.

Notes

Smaller muffin cups may shorten the baking time, so start checking the muffins at the 30-minute mark. For a firm cream, choose liquid whipping cream with at least 30% fat and keep it cold until you use it. The instant coffee mixes into the cream more easily if you first dissolve it in a teaspoon of cream. If the sugar hardens when you add the cream to the caramel, keep the saucepan over low heat until it softens and dissolves. You can make twice the amount of caramel sauce; any extra also goes well over other cakes. Finetti is easier to spread if it isn't cold from the fridge. The muffins contain gluten, eggs and dairy. You can serve them with unsweetened coffee. Keep them covered in the fridge and eat them within 3 days.