Chocolate muffins with liquid filling

Chocolate Cupcakes with Liquid Fillingis a recipe.


  1. 3 egg yolk;
  2. butter 100 gr;
  3. chicken egg 2 pieces;
  4. black chocolate 70% 200 g;
  5. sugar 50g;
  6. salt 1 tsp.
  7. wheat flour 60 gr.


Preheat oven to 2000C.

Break open dark chocolate (70% cocoa), cut butter into pieces. Melt the chocolate and butter in the steam bath, stirring well. We bring to a uniform consistency and give a little cool.

Whisk the mixer until the foam is 2 whole eggs, yolks and sugar.

Combine the egg-sugar mixture and chocolate, add flour and salt. Stir until smooth.

In the molds, greased with butter, pour the dough and put in the oven for 7-10 minutes. The edges of the dough should be baked, and the filling should remain liquid.

The dough for these muffins will easily lie in the refrigerator for a couple of days. Only after the refrigerator baking time will increase to 10-12 minutes.Serve muffins better hot with vanilla ice cream.

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