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Русская версия 
Chocolate mini-muffins with hazelnuts
INTRODUCTION
The recipe belongs to D. Smith. I love her recipes and rarely change them as they are always very precise and to my taste. This time I just added the tonka-beans, put less of the baking powder and baked them in regular muffins cups. This amount of ingredients is for 24 mini-muffins or 12 regular ones.
- 50 g dark chocolate (min 75% cacao)
- 150 g plain flour
- 2 tbsp unsweetened cacao powder
- 1 dessert spoon baking powder
- 1/4 tsp salt
- 1 large egg
- 40 g caster sugar
- 120 ml milk
- 50 g butter
- 50 g hazelnuts
- 75 g dark chocolate (min 75% cacao)
- Chop finely the nuts and toast them on a dry pan until nice and golden
- In a bowl mix together the flour, cacao, salt and baking powder
- Melt the butter and cool down for a while
- Chop finely 50 g chocolate
- Whisk lightly the egg, add it the melted butter, milk, sugar and mix thoroughly
- Sieve the flour blend into the egg mixture. Fold in the chopped chocolate and stir to combine
- Spoon the batter into the muffin cups filling it by 3/4 (if not using the paper cups, grease the tins)
- Bake in the middle of a preheated to 200C oven for 10-12 min
- Cool the muffins for 5 min in their tins, then cool completely on a wire rack
- Chop 75 g of chocolate, melt it and top the muffins, sprinkle with the chopped nuts
THOUGHTS and IDEAS
I don’t like the crumbly muffins, so I put less baking powder and broke the muffin making law - didn’t melt the butter, but beated it until light and fluffy. In this case the muffins turn more firm and don’t crumble easily.
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