Coffee Liqueur Muffins with Chocolate Topping

Ingredients

• 2 Eggs
• 120 ml plant oil
• 100 g sugar
• 200 g Flour
• 1 packet baking powder
• 1 pinch salt
• 4 tbsp coffee liqueur
• 2 tbsp milk (as needed)
• 12 paper muffin cups
• 100 g dark chocolate (60%)
• 50 ml whipping cream (30%)
• 1 tsp butter

Instructions

1. 1.

   Preheat the oven to 200°C fan. Place the paper muffin cups into the depressions of the baking tin.

2. 2.

   In a bowl whisk the eggs and oil thoroughly. Gradually fold in the sugar until the mixture is frothy. In another bowl combine flour, baking powder and salt, then stir into the froth along with 3 tbsp coffee liqueur. Add just enough milk to achieve a thick batter. Spoon the batter into the cups and bake for about 25 minutes on the middle rack (test with a toothpick!). Remove, let cool slightly, lift the muffins out of the cups and set on a cooling rack.

3. 3.

   Meanwhile chop the chocolate, add it to the cream and gently warm while stirring until melted. Fold in the remaining coffee liqueur, add butter pieces and mix well. Spoon the chocolate cream over the muffins and allow to chill.