Chocolate Kiss Muffins

Ingredients

• 1 muffin tin (12 cups)
• butter
• 1 egg (medium)
• 12 mini chocolate kisses (whole milk)
• 45 g brown sugar
• 1 packet vanilla sugar (8 g)
• 80 ml plant oil
• 250 ml buttermilk
• 250 g flour
• 2.5 tsp baking powder
• 0.5 tsp Baking soda
• 100 g mascarpone (or double cream cheese, 60%)
• 2 tbsp powdered sugar

Instructions

1. 1.

   Preheat the oven to 180 °C (convection). Butter the muffin tin cups. Lightly whisk the egg in a bowl. Cut the wafer from each chocolate kiss and set aside for decoration. Beat the chocolate kiss filling with a fork. Add half of the chocolate kiss mixture to the egg. Stir in the sugar, vanilla sugar, plant oil, and buttermilk. Mix the flour with baking powder and baking soda. Combine the dry mix with the wet mixture and stir just until the dry ingredients are moistened. Divide the batter among the greased muffin cups. Bake on the middle rack for 20–25 minutes. Test with a toothpick; if no batter sticks, the muffins are done. Let them rest in the tin for 5 minutes, then carefully remove and cool completely on a wire rack.

2. 2.

   To serve, whisk mascarpone with powdered sugar. Stir in the remaining crushed chocolate kiss mixture. Slice the muffins horizontally. Spoon some chocolate‑kiss mascarpone cream onto the lower halves, place the upper halves back on top. Spread any remaining cream over the muffins and decorate with the reserved chocolate kiss wafers.