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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 Strength Raising Snacks.

Healthy and balanced eating promotes a feeling of well being. When we eat more healthy meals and a smaller amount of the bad ones we generally feel much better. Eating more vegetables helps you feel better than eating a slice of pizza. Sometimes it’s hard to find healthier foods for treats between meals. You can spend hours at the supermarket searching for an ideal snack foods to help you feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?

Foods made from whole grains are excellent for a easy snack. A piece of whole wheat toast, for example is a great snack in the morning. Chips and crackers created from whole grains can be fantastic for quick snack foods to eat on the go. Whole grains are generally better than highly processed grains found in white bread.

You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find exactly what you need to be successful at it.

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 do it.

The ingredients needed to make Chocolate Muffin in a Cup:
  1. Prepare 1 Super Rich Bread Dough
  2. Get 2 Chocolate bars
  3. Provide 【Topping】
  4. Take 1 dash Egg (for glazing)
  5. Prepare 5 mm cubes x 12 Butter
  6. Use 1 Granulated sugar
Instructions 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.

Super chocolatey, moist yet dense, with crunchy tops. They look and taste just like the After the first time I made these muffins, I knew that my search for the ultimate chocolate muffins was over. These have everything you'd want in a good. These chocolate muffins are ideal served cold with a cup of tea or warm drizzled in custard. Portion the muffins out in a muffin tin and top with more chocolate chips if desired.

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