Cocoa Muffins

Many of you may have baked the traditional cake Polish chocolate cake before. One common issue is that the cake often cracks during baking. To solve this, I decided to transform it into muffins, which turned out to be a great idea! The batter perfectly fills two muffin trays, eliminating the problem of an uneven appearance. These muffins are fluffy, easy, and quick to prepare.

For the batter:

• 300 g sugar
• 250 ml milk
• 250 g butter (or margarine)
• 4 tbsp cocoa powder
• 4 eggs (size M)
• 375 g wheat flour
• 3 level tsp baking powder

For the chocolate glaze:

• approx. 180 g chocolate/li>
• 2 tsp rapeseed oil or sunflower oil

1. Preparation of the batter: Place sugar, milk, butter, and cocoa in a pot. Gradually heat, stirring constantly, until all the ingredients are well combined (do not bring to a boil). Allow the mixture to cool slightly.
2. Mix the flour with the baking powder.
3. Add the eggs and the flour mixture to the lukewarm cocoa mixture and briefly mix with a hand mixer until all ingredients are just combined.
4. Place paper liners in two muffin trays. Fill them with batter until about ¾ full. (While baking the first batch, the remaining batter can safely rest on the counter.)
5. Bake in a preheated oven at 180°C (top and bottom heat) for about 20 minutes, or until a toothpick comes out clean.
6. After baking, remove the muffins from the oven and let them cool in the pan for 5-10 minutes. Then, carefully remove them from the pan and transfer them to a cooling rack to cool completely./li>
7. Bake the remaining muffins in the same way.
8. To prepare the chocolate glaze: Break the chocolate into pieces and melt it together with the oil in a water bath (double boiler). Stir occasionally until smooth and fully melted.
9. Use a spoon to carefully spread the chocolate glaze over the muffins.

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