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Before you jump to Chocolate Muffin in a Cup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Choosing to eat healthily offers incredible benefits and is becoming a more popular way of life. The overall economy is affected by the number of men and women who are dealing with diseases such as high blood pressure, which is directly related to poor eating habits. Wherever you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. A lot of people typically think that healthy diets require a great deal of work and will significantly alter how they live and eat. In reality, however, simply making a couple of small changes can positively impact daily eating habits.
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As you can see, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to chocolate muffin in a cup recipe. You can cook chocolate muffin in a cup using 6 ingredients and 15 steps. Here is how you do it.
The ingredients needed to prepare Chocolate Muffin in a Cup:
- Prepare 1 Super Rich Bread Dough
- Provide 2 Chocolate bars
- Get 【Topping】
- Get 1 dash Egg (for glazing)
- Provide 5 mm cubes x 12 Butter
- Take 1 Granulated sugar
Steps to make Chocolate Muffin in a Cup:
- 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.
- Break the chocolate bars into pieces, and divide into 12 portions.
- 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.
- 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).
- Wrap up a lot of chocolate just like making shumai dumplings.
- Close the seams completely.
- Place the seam side down in a cup.
- 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.
- Let the dough rise until it fills 2/3 of the cup.
- Make cuts with scissors. First, make a deep cut across the center at the half-way point.
- Secondly, make a cut to the left.
- Thirdly, make a cut to the right.
- Brush with egg, then put 5 mm butter cube, and 1/2 teaspoon of granulated sugar into the cuts.
- Bake in the preheated oven at 180℃ for 13-15 minutes.
- 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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