Chocolate Banana Mole Muffins with Whipped Cream
Ingredients
Batter
- 125 g soft butter
- 120 g sugar
- 3 eggs (medium)
- 150 g wheat flour (Type 405)
- 3 tablespoons baking cocoa
- 2 teaspoons baking powder
- a pinch of salt
- 3 tablespoons milk
- 100 g dark chocolate shavings
Topping
- 200 g heavy cream
- 1 packet vanilla sugar
- 1 large banana (about 120 g)
Preparation
Beat softened butter with sugar until creamy for several minutes
Gradually add eggs and mix well
Mix flour, baking cocoa, baking powder and salt in a bowl
Add the dry ingredients to the butter mixture and mix
Add milk and mix until combined
Preheat oven to 180°C conventional (160°C convection)
Swirl a silicone muffin pan with cold water and let drain without drying, or grease a 12-cup muffin tin
Fold chocolate shavings into the batter
Distribute the batter evenly into the muffin cups
Bake for about 25 minutes
Cool completely in the pan
Remove muffins from the pan
Cut off the top third of each muffin (the dome)
Crumble the domes by hand and collect the crumbs in a bowl
Whip cream with vanilla sugar until stiff; chill until needed
Peel banana and slice thinly
Place 2-3 banana slices on top of each muffin
Using a palette knife, apply whipped cream around the sides of each muffin, scraping to secure the banana slices
Shape the whipped cream into a dome on top
Press the reserved chocolate crumbs onto the cream-covered sides
