Recipe of Quick Chocolate Muffins, Squash Cream Topping

Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Award-winning Chocolate Muffins, Squash Cream Topping. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chocolate Muffins, Squash Cream Topping, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Muffins, Squash Cream Topping delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chocolate Muffins, Squash Cream Topping is 6 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Chocolate Muffins, Squash Cream Topping using 19 ingredients and 17 steps. Here is how you can achieve that.

Rich chocolate muffins topped with smooth squash cream! Easy recipe, please try it!

Ingredients and spices that need to be Prepare to make Chocolate Muffins, Squash Cream Topping:

1. Chocolate Muffin
2. 65 g (2.3 oz) unsalted butter, room temperature
3. 40 g (1.4 oz, 3.5 Tbsp) granulated sugar
4. 1 egg (50g, 1.75 oz), room temperature
5. 50 g (1.75 oz) milk or soy milk
6. 60 g (2.1 oz) dark chocolate, couverture
7. 30 g (5 Tbsp) ground almonds
8. 100 g (3.5 oz, 4/5 us cup) cake flour or all-purpose flour
9. 12 g (2 Tbsp) cocoa powder, sugar-free
10. 4 g (1 tsp) baking powder
11. Squash Cream
12. 110 g (3.9 oz) squash, peeled, seeded
13. 30 g (2.5 Tbsp) granulated sugar 30g
14. 0.5 g (1/4 tsp) cinnamon powder, optional
15. 1 tsp rum, optional
16. 75 g (2.6 oz, 1/3 us cup) whipping cream
17. 1 tsp granulated sugar, for whipping cream
18. Topping
19. sticks chocolate

Instructions to make to make Chocolate Muffins, Squash Cream Topping

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2. ※muffin pan per 1 cup, Height : 3.5 cm, upper diameter : 7 cm, lower diameter : 5 cm per 1 cup, Height : 1.4 in, upper diameter : 2.8 in, lower diameter : 2 in
3. 【Chocolate Muffin】 Preheat an oven to 200 ℃ / 392 F. Finely chop dark chocolate; set aside. Stir well cake flour, cocoa, and baking powder together. Sift it twice; set aside.
4. Cream unsalted butter until smooth. Add granulated sugar in 3 parts and mix well each time. Mix it with an electric mixer on low speed for 2-3 minutes until white.
5. Beat an egg lightly. (If the egg is cold, warm it with lukewarm water to body temperature to prevent separating.) Add it to the butter mixture in 4-5 parts and mix well until smooth each time. (Let it emulsify.)
6. Add ground almonds and mix it until smooth while crushing lumps.
7. Add half of the dry ingredients (cake flour, cocoa, baking powder mixture). Fold it about 10 times. Add half the milk like drawing circles. Fold it about 10 times.
8. Add the remaining dry ingredients. Fold it about 10 times. Add the remaining milk like drawing circles. Fold until you don’t see any flour left.
9. Add chopped chocolate and fold until combined. Transfer it to a piping bag with a wide tip. Pipe it in each cup of a muffin pan lined with glassine papers.
10. Turn down the oven to 180 ℃ / 356 F and bake it for 25-28 mins. After baking, place the pan on a net and let it cool for about 10 mins. Take it out of the mold.
11. Note! Wrap each muffin with plastic wrap to prevent drying if you don't eat right away.　You should top the squash cream just before eating.
12. [Pumpkin cream] Cut squash into small about bite-size and put them in a heat-resistant container. Cover it roughly with plastic wrap, and microwave it at 600W for 3.5 mins to soften it. Mash it.
13. Add granulated sugar and mix well while hot. Strain it, add cinnamon and rum and mix well. Chill it in a fridge for 15 mins or more.
14. Put whipping cream and 1 tsp granulated sugar in a bowl. Place the bowl in ice water, whisk it until soft peaks form.
15. Take the well-chilled squash paste from the fridge and add half of the whipped cream to it. Fold it while gently pressing until smooth.
16. Add the squash cream to the remaining whipping cream and fold until smooth.
17. Transfer it to a piping bag fitted with a star tip. Pipe the cream on each muffin, drawing swirls. Top with chocolate sticks.

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