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Chocolate Muffin in a Cup
Chocolate Muffin in a Cup

Before you jump to Chocolate Muffin in a Cup recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Healthy.

Many individuals do not understand that the foods you decide on can either help you to be healthy or can adversely effect your health. One of the foods you ought to be avoiding is any foods you get at a fast food place. You will notice that the nutrition in these varieties of is non existent and the negative effects will be really bad. You will be delighted to know that we are going to inform you of a few of the foods that you ought to be consuming every day.

Citrus fruit will be one of the best things that you might have for your desserts, rather than having a piece of cake or perhaps ice cream. Citrus fruits also present you with vitamin C, along with other vitamins as well as minerals that can help keep you healthy. You may also want to combine a few things like orange sections, shredded coconut blended with a teaspoon of honey.

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We hope you got insight from reading it, now let’s go back to chocolate muffin in a cup recipe. To cook chocolate muffin in a cup you need 6 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Chocolate Muffin in a Cup:
  1. Prepare 1 Super Rich Bread Dough
  2. Get 2 Chocolate bars
  3. Prepare 【Topping】
  4. Provide 1 dash Egg (for glazing)
  5. Prepare 5 mm cubes x 12 Butter
  6. Provide 1 Granulated sugar
Steps to make Chocolate Muffin in a Cup:
  1. Make the bread dough and wait until the 1st proofing is done. The volume will be 1.5-2 times of the original size. It takes a little bit longer than the normal bread dough.
  2. Break the chocolate bars into pieces, and divide into 12 portions.
  3. When the 1st proofing is finished, divide the dough into 12 portions. Lightly punch down the dough, roll them into balls, and let them rest for about 15 minutes.
  4. Lightly pinch the dough with your fingers to release air, and roll out into circles, about 10 cm in diameter, using a rolling pin (make the edges a little bit thinner).
  5. Wrap up a lot of chocolate just like making shumai dumplings.
  6. Close the seams completely.
  7. Place the seam side down in a cup.
  8. Let it proof for at least 30 minutes (I used the bread-rising setting of my oven at 35℃. You can leave it at room temperature during summer for this). Since this dough contains a lot of butter, use lower temperature than usual for proofing.
  9. Let the dough rise until it fills 2/3 of the cup.
  10. Make cuts with scissors. First, make a deep cut across the center at the half-way point.
  11. Secondly, make a cut to the left.
  12. Thirdly, make a cut to the right.
  13. Brush with egg, then put 5 mm butter cube, and 1/2 teaspoon of granulated sugar into the cuts.
  14. Bake in the preheated oven at 180℃ for 13-15 minutes.
  15. When you are warming it up, loosely cover with plastic wrap, and microwave for 20 seconds per bread at 500 W. It will be just like freshly baked one.

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