As of: February 2, 2024, 8:10 a.m
By: Clara Kistner
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A classic chocolate dough not only tastes good in a loaf pan or springform pan, it can also be easily baked into delicious chocolate muffins in small paper molds.
Whether for the next children's birthday party, the party buffet or a picnic at the lake - if you bring a tray of sweet muffins with you, you can't go wrong with it.
Because here, in contrast to a classic cake, nothing is cut and served on napkins or paper plates.
However, the handy muffins don't have to sacrifice anything when it comes to taste.
On the contrary, because the small “stand-alone” cakes stay fresh and juicy longer than a regular sponge cake that has already been cut.
Small but nice: delicious cake classics in mini format
It's not just the ever-popular chocolate cake that can easily be filled into small paper cases and baked into handy mini cakes.
Even a simple but delicious apple cake can be shrunk into juicy apple cinnamon muffins with a little yogurt.
The simple chocolate muffins are very easy to prepare and baked in half an hour.
(Symbolic image) © The Picture Pantry/Imago
This actually applies to almost all classic cake recipes.
Muffins are easy to transport and can be enjoyed anywhere without plates or cutlery.
If you want to refine the simple cakes a bit, you can also conjure up impressive cupcakes with a flavored buttercream, for example.
Ingredients for probably the easiest chocolate muffins ever
For twelve juicy chocolate muffins you need:
200 g dark chocolate
200g flour
150g sugar
175 ml milk
125 g butter (soft)
2 eggs (M)
4 tbsp baking cocoa
1 packet of vanilla sugar
2 teaspoons of baking soda
pinch of salt
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That's how quickly you can bake the airy chocolate cakes
While the oven is preheating to 180 degrees top and bottom heat (alternatively: 160 degrees fan), the soft butter is creamed with the sugar and vanilla sugar in a large mixing bowl.
Then stir in both eggs.
Mix the flour, cocoa powder, salt and baking powder together in a separate bowl and then add it to the butter-sugar mixture along with the milk.
Mix everything until smooth and form a lump-free, relatively thin dough.
Roughly chop the dark chocolate and fold it into the dough by about two thirds.
Line the hollows of the muffin tin with paper cases and then fill them equally with the dough.
Distribute the remaining chocolate over the muffins.
Then bake on the middle shelf in the preheated oven for about 25 minutes.
Bon appetit!
If you particularly like it chocolatey, you can conjure up a crunchy chocolate glaze in a flash using just two ingredients.