Chocolate and mascarpone muffins

Name: Chocolate and mascarpone muffins
Ingredients: 300 g flour; 1 teaspoon baking powder; 1 1/2 tablespoons cocoa; 75 g brown sugar; 125 g white chocolate; 159 g chocolate chips; 1 egg; 150 g sour cream; 75 ml milk; 3 tablespoons oil; 250 g mascarpone; 4 tablespoons milk; 2 tablespoons powdered sugar; 100 ml whipping cream

Dessert - Chocolate and mascarpone muffins by Adriana G. - Recipia

In chocolate and mascarpone muffins, finely chopped white chocolate goes into the batter along with the chocolate chips. The muffins are baked in large cups, then cooled, cut in half and filled with a smooth cream, with whipped cream on top. I leave the white chocolate in small pieces, without chopping it down to crumbs. Prep: 20 minutes. Cook: 25 minutes. Rest: 45 minutes. Total time: 90 minutes. Servings: 12. Approximately 430 kcal and 7 g protein per serving.

Ingredients

For the muffins

300 g flour
1 teaspoon baking powder
1 1/2 tablespoons cocoa
75 g brown sugar
125 g white chocolate
159 g chocolate chips
1 egg
150 g sour cream
75 ml milk
3 tablespoons oil

For the filling

250 g mascarpone
4 tablespoons milk
2 tablespoons powdered sugar

For decorating

100 ml whipping cream

Preparation

1. Heat the oven to 180°C. Mix the flour, baking powder, cocoa and brown sugar. 2. Finely chop the white chocolate and add it to the dry mixture along with the chocolate chips. 3. Beat the egg for 3 minutes. Add the sour cream, milk and oil, then fold in the flour mixture until the batter is smooth. 4. Grease a muffin tin or line it with paper cases. Divide the batter among 12 large cups and bake the muffins for 25 minutes at 180°C, until the middle springs back lightly when touched. 5. Leave them in the tin for 5 minutes, then take them out and let them cool completely, about 40 minutes. 6. Mix the mascarpone with the milk and powdered sugar for 30 seconds, just until the cream comes together. Cut the cooled muffins in half and fill them. 7. Beat the whipping cream for 2 minutes, until stiff, then decorate the muffins.

Notes

The mascarpone for the filling is easier to mix if you take it out of the fridge 15 minutes ahead of time; the whipping cream, on the other hand, needs to be cold when you beat it. You can replace the chocolate chips with 159 g finely chopped bittersweet chocolate, and baking chocolate is easier to cut with a dry knife. Filled muffins keep in the fridge for up to 3 days, covered so they don't pick up smells from other foods. They contain gluten, dairy and egg; served with a cup of black tea, they need nothing else.