Maulwurf-Muffins
Moist chocolate muffins with a banana cream filling and chocolate shavings, topped with cake crumbs.
Ingredients
Muffins
- 1/2 cup unsalted butter 120 g, at room temperature
- 1/2 cup granulated sugar 100 g
- 3 large eggs
- 1 pinch salt
- 1 1/2 cups all-purpose flour 200 g
- 1/2 cup Dutch-process cocoa powder 50 g
- 1 1/2 tsp baking powder
- 3 tbsp milk
Filling and Topping
- 1 banana
- 1 1/4 cups heavy cream 300 ml
- 1 packet whipped cream stabilizer (Sahnesteif) about 2 tsp
- 1 packet vanilla sugar about 2 tsp
- 2/3 cup dark chocolate shavings 70 g
Instructions
Muffins
Preheat Oven and Grease Pan:
Heat oven to 350°F (175°C). Thoroughly grease a 12-cup muffin pan.Cream Butter and Sugar:
With a hand mixer's whisk attachment, cream softened butter and sugar until pale and fluffy.Add Eggs One by One:
Incorporate eggs one by one, beating thoroughly after each addition.Sift Dry Ingredients and Mix:
Sift salt, flour, cocoa powder, and baking powder into the butter mixture. Pour in milk and stir until a homogeneous batter forms.Bake Muffins Until Done:
Distribute batter evenly among the prepared muffin cups. Bake on the center rack for 20-25 minutes, until a wooden skewer inserted into the center emerges clean. Note: Silicone liners simplify removal; alternatively, grease and flour the pan or use paper liners.Cool and Hollow Muffins:
Allow muffins to cool fully. Slice off the domed top of each muffin and scoop out the center using a teaspoon. Crumble the removed cake pieces.
Filling and Topping
Insert Banana Slices:
Peel the banana and cut into 12 slices. Insert one slice into the hollow of each muffin.Whip Cream with Chocolate:
Whip heavy cream with stabilizer and vanilla sugar until stiff peaks form. Gently fold in chocolate shavings.Pipe Cream and Garnish:
Pipe or spread the cream in a dome over each muffin, covering the banana. Garnish with the cake crumbs.