Sunflower Muffins with Chocolate Core

Name: Sunflower Muffins with Chocolate Core
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 12 Portionen
Ingredients: 3 piece Eggs (size M); 150 g soft Butter; 175 g soft Butter; 2 tbsp Sugar; 100 g Sugar; 125 g Flour; 50 g ground Almonds (without skin); 1 gestr. TL Baking powder; 2 tbsp Cocoa; 12 piece Chocolate balls; 150 g Powdered sugar; 75 g Vanilla yogurt; 1 –2 TL Turmeric

Cake

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Sunflower Muffins with Chocolate Core is ready in 1 h 30 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These sunflower muffins are a real eye-catcher on any coffee table! With their juicy dough, the surprising chocolate core and the bright yellow buttercream, they bring the sun directly to the table. I especially like to make them for birthdays or just because I want to spoil my loved ones with something special. The preparation is a bit more complex, but the result is worth it. The combination of almonds in the dough and the creamy yogurt buttercream is simply irresistible. An absolute favorite recipe that is guaranteed to inspire!

Ingredients (13 ingredients)

3 piece Eggs (size M)
150 g soft Butter
175 g soft Butter
2 tbsp Sugar
100 g Sugar
125 g Flour
50 g ground Almonds (without skin)
1 gestr. TL Baking powder
2 tbsp Cocoa
12 piece Chocolate balls
150 g Powdered sugar
75 g Vanilla yogurt
1 –2 TL Turmeric

Preparation (10 steps)

Separate eggs and prepare

Preheat the oven to 200°C top/bottom heat (175°C circulating air). Separate the eggs and cut the 150 g soft butter into pieces.

Whisk butter, sugar and egg yolk until fluffy

Thermomix® Setting

4 min/Speed 4

Put 150 g soft butter, 2 tbsp sugar and the egg yolks into the mixing bowl and whisk for 4 min/speed 4 until fluffy.

240

Beat egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5

Insert the whisk. Put the egg whites into the mixing bowl and beat for 3 min/speed 3.5 until stiff. Slowly pour in 100 g sugar.

180

Mix dry ingredients

Remove the whisk. Mix 125 g flour, 50 g ground almonds, 1 level tsp baking powder and 2 tbsp cocoa in a separate bowl.

Fold in dry ingredients and beaten egg whites

Thermomix® Setting

20 sec/Speed 2

Briefly stir the flour mixture into the butter-egg yolk cream. Carefully fold in the beaten egg whites.

Fill dough into molds and bake

Place paper liners in a muffin tin (12 cavities). Spread the dough in it. Place 1 chocolate ball on top and press down lightly. Bake in the preheated oven for about 20 minutes.

Let cupcakes cool down

Let the cupcakes rest in the mold for about 10 minutes, then remove and let cool completely.

Prepare buttercream

Thermomix® Setting

3 min/Speed 4

Put 175 g soft butter and 150 g powdered sugar into the mixing bowl and whisk for 3 min/speed 4 until fluffy.

180

Stir in yogurt and turmeric

Thermomix® Setting

30 sec/Speed 3

Gradually stir in 75 g vanilla yogurt. Color the cream yellow with 1–2 tsp turmeric and stir for 30 sec/speed 3.

Apply buttercream

Fill the buttercream into a piping bag with a plain nozzle or star nozzle. Pipe 2 rows of petals around the chocolate balls. Decorate the cupcakes as desired.