German Chocolate Mole Muffins with Banana Cream
Ingredients
- 125 g softened butter
- 120 g sugar
- 3 medium eggs
- 150 g all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 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
Cream softened butter and sugar for several minutes
Gradually add eggs and mix
Mix flour, cocoa powder, baking powder, and salt, then add to the batter
Add milk and mix well
Preheat oven to 180°C conventional (160°C fan)
Swirl cold water in a silicone muffin tin and let drain, do not dry
Alternatively, grease a 12-cup muffin tin
Fold in dark chocolate shavings, then distribute batter into muffin cups
Bake muffins in preheated oven for about 25 minutes, then let cool completely
Remove cooled muffins from tin and cut off the top third (the dome)
Crumble all muffin domes by hand
Collect the crumbs in a bowl
For the topping, whip cream with vanilla sugar until stiff and chill until needed
Peel banana and slice thinly
Place 2-3 slices on each muffin
Using a palette knife, spread the whipped cream around the dome of the muffin
Scrape the cream from the outside to prevent banana slices from falling
Then shape the cream dome
Gently press the cake crumbs onto the cream dome with your hands
Prepare all mole muffins this way
Chill muffins for at least 60 minutes or until serving
Tips
Prepare the day before: Bake the muffins the day before and decorate with the topping fresh the next day
