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Moonlight Chocolate Muffins

Desserts Cakes and Bakes 35 min Medium 24 wyświetleń ~21.04 PLN - (0)
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Description

Moonlight chocolate muffins are moist, intensely cocoa-flavored cupcakes with slightly crunchy pieces of dark chocolate and a decoration reminiscent of a crescent moon. The recipe combines classic Polish simplicity of ingredients (flour, egg, butter) with a bold cocoa accent and a "moonlight" finish of powdered sugar. The muffins are aromatic, with a deep chocolate bitterness balanced by vanilla sugar and the delicate richness of butter. They are perfect for afternoon tea, as a sweet snack during gatherings, or as a dessert for guests. With simple techniques for mixing and portioning, the step-by-step guide will lead a beginner cook from preparing the trays to decorating, so that the visual effect resembles a night sky with moons on top.

Ingredients Used

Ingredients (12)

Servings:
12
  • Wheat flour 250 g
  • Sugar 150 g
  • Cocoa 40 g
  • Baking powder 10 g
  • Milk 120 ml
  • Butter 80 g
  • Rapeseed oil 30 g
  • Vanilla sugar 8 g
  • Chicken egg 2 szt. (~120 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Dark chocolate 100 g
  • Powdered sugar 30 g
💰 Szacowany koszt dania: ~21.04 PLN (1.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (if using a convection oven, set it to 170°C). Prepare a muffin tin for 12 muffins: place liners in each cup or grease the tin with butter/oil. Take out the ingredients so that the eggs and milk are at room temperature (about 20–25°C) — this shortens mixing time and improves the texture of the batter.

Use a standard muffin tray for 12 muffins. If you don't have cupcake liners, grease each cup with a thin layer of butter and dust with flour. Before proceeding, make sure the oven has reached the correct temperature (the thermostat has shown the set value for at least 5 minutes).
2

If you are using dark chocolate: chop the chocolate with a sharp knife into uneven pieces about 0.5–1 cm. Place them on a small cutting board. Chopping uneven pieces will allow for even distribution in the dough.

Use a cutting board and a large, sharp knife. When chopping the chocolate, keep your fingers away from the blade. Additionally, you can add chocolate to enhance the flavor/texture (optional ingredient).

Dry mixture

3

Sift the flour, cocoa powder, and baking powder into a large bowl. Add the sugar, vanilla sugar, and salt. Mix with a whisk or spoon until the dry mixture is uniform and free of cocoa lumps. Sifting aerates the flour and removes any potential cocoa lumps.

Use a large metal or plastic bowl with a capacity of at least 2 liters. A sieve or strainer with holes of 3–5 mm. A common mistake: skipping the sifting of cocoa — lumps may form that are difficult to dissolve in the batter.

Wet mixture

4

In a separate bowl, beat the eggs with a fork or whisk for 20–30 seconds until the yolk and white are combined. Add the cooled, melted butter (not hot), milk, and canola oil. Mix until you achieve a uniform, liquid mixture. The temperature of the butter should not exceed 40°C to prevent the eggs from curdling.

Use a medium bowl and a whisk. If the butter is hot and curdles the egg, start over with a new egg. You can use a mixer on low speed, but manual mixing is sufficient.

Combining the mixtures

5

Make a well in the dry mixture and pour the wet mixture into it. Using a spatula or wooden spoon, mix the ingredients with a wooden motion from the center to the edges until the mixture is almost uniform. Mix briefly — just enough so there are no dry traces of flour. The batter should be thick but pourable; overmixing will result in tough muffins.

Use a silicone spatula or wooden spoon. Mix for about 20–30 seconds — if there are a few white streaks of flour, that's fine. Properly mixed dough will be thick, sticky, and uniform.

Additions

6

Gently fold the chopped chocolate into the batter with a spatula, so that the pieces are evenly distributed throughout the mixture. If you are not using chocolate, skip this step.

Use a rubber spatula, mix briefly (10–15 seconds). You can also add chocolate to enhance the flavor/texture (optional ingredient).

Portioning

7

Fill the cupcake liners with batter to about 3/4 full. It's easiest to use a large spoon or an ice cream scoop — one scoop is usually 1 serving. Leave some space for rising.

Use an ice cream scoop or two spoons. Avoid overfilling — the batter may overflow beyond the cupcake liner. If you are using a pan without liners, grease the cups and fill them similarly.

Baking

8

Place the pan in the preheated oven on the middle rack. Bake for 18–22 minutes. After 18 minutes, check with a toothpick: insert it into the center of a muffin — if it comes out with a few moist crumbs (not raw batter), the muffins are ready. The crust should be springy, and the tops slightly cracked.

Use the middle rack of the oven. Every oven bakes a little differently — start checking after 18 minutes. Do not open the oven before 12 minutes, as the muffins may collapse.

Cooling and Decoration

9

After baking, remove the pan and let it cool on a rack for 5 minutes. After 5 minutes, remove the muffins from the pan and let them cool completely on the rack (about 20–30 minutes). To achieve the "moon" effect: cut small circles from a piece of paper and cut them into a crescent shape (or use the back of a teaspoon). Sift powdered sugar through a sieve over the muffins using the stencil, creating a light crescent in contrast to the dark chocolate. If you are not using powdered sugar, you can sprinkle cocoa for a darker effect. You can also use white chocolate :)

Use a cooling rack, a paper template, and a small sieve to sift the powdered sugar. The muffins should be decorated only when they are completely cool; otherwise, the powdered sugar will dissolve and run off.

Fun Fact

💡

The word 'muffin' probably comes from 19th century English. The idea of decorative "moon" patterns made with powdered sugar is a simple way to give classic muffins a themed character — this technique is also popular in home baking in Poland.

Best for

popołudniowa herbata spotkanie z przyjaciółmi urodziny dzieci nocne seanse filmowe

Tips

🍽️ Serving

Serve slightly warm or at room temperature. For a contrast of textures, serve with a dollop of natural sour yogurt or a small scoop of vanilla ice cream. To achieve a more impressive appearance, create paper stencils in various shapes of moons and stars.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. Baked and completely cooled muffins (without decoration) can be frozen in sealed containers for 1–2 months. Thaw at room temperature for a few hours, and add decoration after thawing.

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