I made some cocoa muffins, but unfortunately, I dislike the taste of baking powder. However, it is necessary to add it. The texture was also quite dense, so I added caramel to make the cake slightly less dense and softer.
Ingredients: – Softened butter: 100g – White sugar: 60g (sweet taste) – Caramel syrup: 10g (20g does not affect the flavor much) – Room temperature eggs: 2 (medium size) – Milk or light cream: 130g Dry Ingredients: – Low-gluten flour: 130g – Dark cocoa powder: 30g – Cornstarch: 30g – Baking powder: 10g – Salt: 0.5g (a small pinch) – Heat-resistant chocolate chips: 50g (for batter) – Heat-resistant chocolate chips: for surface decoration (as preferred) Instructions: 1. Add 60g of white sugar to the softened butter. If the mixture separates due to cold room temperature, stir it over 50°C warm water until smooth, then remove. 2. Add 10g of caramel syrup. Previously, 20g was tested for a stronger caramel flavor. Honey or various syrups can also be added to increase moisture. 3. Beat two whole eggs and set aside. 4. Whip the butter, sugar, and syrup until pale. 5. Add the egg mixture in two batches, stirring until well combined. 6. Pour in 130g of milk; light cream provides a better texture. 7. Weigh the dry ingredients: low-gluten flour, cocoa powder, cornstarch (reduce to 15g if the texture is too soft), baking powder, and a pinch of salt. Mix well. 8. Sift the dry ingredients into the mixture in three batches, folding in a ‘J’ motion until no dry flour remains. The first two batches only need 90% incorporation to avoid overmixing. 9. Add 50g of chocolate chips and fold a few times. 10. Transfer the batter to a piping bag in two portions. Fill to 100% full and decorate with chocolate chips on top. 11. Preheat to 175°C for 10 minutes, then bake at 175°C for 15 minutes on the middle rack. Mini muffins will have a slightly crisp surface. This recipe yields 5-6 large mushroom-top muffins when filled to 100% or 110% full. 12. For large mushroom-top muffins: Preheat to 170°C for 10 minutes, then bake on the middle rack for 10 minutes, move to the lower rack for the next 10 minutes, and return to the middle rack for the final 5 minutes. Total baking time is 25 minutes. When hot, the interior is soft. If preferred, bake for only 8 minutes in the final step to prevent hardening after refrigeration. 13. This size is suitable for adults and pairs well with coffee. Among the tested molds, the large mushroom-top mold gives the best appearance, followed by the mini muffin mold, which is ideal for children to eat one at a time.
