This might be the best thing I've made all year. Not exaggerating - it might be even better than that. For something that takes virtually no time at all, you truly, really MUST try this recipe.
So, what is it? Not muffins, right? No, not really. It's more of a brownie-base, baked in muffin cups. They'll cave in upon baking, which makes them perfect little cups to fill with this fudgey filling. Then freeze them. Take them out five minutes - no more - before you want to eat. And then... devour.
I know it seems like a lot of sugar, but it's needed to give the "muffins" the right, chewy texture. And yes, margarine in the filling. Yep. I don't know if it works with butter, I haven't tried.
Frozen Chocolate Muffins
adapted from www.dagensmuffin.se
makes 12
base:
2 eggs
275 g sugar
100 g butter
1 tsp vanilla sugar
1 tsp flaky sea salt
3 tbsp cocoa powder
90 g all-purpose flour
Filling:
100 g margarine
4 tbsp sugar
2 tsp flour (I use a kind that's specifically for sauces, as it dissolves easily, I'm betting you could use cornstarch too.)
4 tsp cocoa powder
100 ml cream (35-40% fat content)
100 ml milk
Beat eggs and sugar with electric beaters until very fluffy. Add cocoa powder and vanilla sugar. Melt the butter, and stir into the batter. Finally add in salt and flour. Pour into a lined muffin pan, making sure you don't fill the cavities all the way up. Bake for about 15 minutes at 175°C. Remove from the oven and watch them cave in completely as they cool.
Melt the margarine with the sugar and cocoa. Whisk in the flour, and add cream and milk. Bring to a boil, and let it simmer for 1-2 minutes until it thickens a bit. Let the mixture cool slightly, and then pour into the muffin tins. Let them cool a bit, and then freeze the whole thing. I put my entire pan in the freezer, and after they had frozen, I moved the individual muffins to a zipper bag.
Recipe in Swedish:
Chokladfrysmuffins
15 comments:
These look very interesting... have never thought of making something like that! I will definitely try them soon.
They look absolutely fabulous! Wow!
Yammy Yammy!
Not to ruin the pleasure of these ;), but theres a chocolate truffle pie I know of, easy to make in a tin foil form and VERY rich. You can make them as muffins too not too gulp it all down and then spend a total weekend at the gym ;).
Ooohh - will definitely give these a go!!
Those look fantastic--and I'm sure they will be a hit with the kids after playing outside in the heat!
Jessika, you have to tell me the recipe :)
Okay, there's chocolate overload and then there's chocolate OVERLOAD. I have to make these.
Anne, receptet på chokladtarte
http://matochblommor.blogspot.com/2006/11/chokladextravaganza.html
Ohh these sound divine. I confess I have been known to eat brownie straight from the freezer, it goes wonderfully chewy.
Oh, they look amazing! I've read this recipe so many times but I haven't gotten around to bake them yet
Anne, I can't figure out from yours or the original... what size are those tins? The original calls for putting "ca en stor msk i varje form" - that's about 1 tablespoon in each muffin. Not much! Are those the tiny tins you're using? Please give me a measurement. Gotta try these! :)
Nikki, I used regular sized muffin tins. My pan has twelve cavities, and "normal" paper cups fit fine. I definitely used more than 1 tbsp.
What an intriguing idea... muffins with filling! I may have to try these, diet be damned!
Numera en klassiker.
Tack för reseptet. Googlade för mitt försvunnit och hittade din blogg. Kul! Wwtd
/Markatta
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