Chocolate Muffin in a Cup

Name: Chocolate Muffin in a Cup
Yield: 12 servings
Cuisine: American
Ingredients: 1 Super Rich Bread Dough; 2 Chocolate bars; 1 dash Egg (for glazing); 5 mm cubes x 12 Butter; 1 Granulated sugar

cookpad.japan @cookpad_jp

Whenever I make chiffon cake and have egg yolk leftover, I make this bread that you can enjoy as a sweet treat.

If I make 2 cuts, the dough doesn't open nicely, so I make 3 cuts by lifting up the dough with the scissors.
I used 5.5 cm diameter and 5.5 cm high muffin cups. Recipe by DUFFYchan

Whenever I make chiffon cake and have egg yolk leftover, I make this bread that you can enjoy as a sweet treat.

If I make 2 cuts, the dough doesn't open nicely, so I make 3 cuts by lifting up the dough with the scissors.
I used 5.5 cm diameter and 5.5 cm high muffin cups. Recipe by DUFFYchan

cookpad.japan @cookpad_jp

Whenever I make chiffon cake and have egg yolk leftover, I make this bread that you can enjoy as a sweet treat.

If I make 2 cuts, the dough doesn't open nicely, so I make 3 cuts by lifting up the dough with the scissors.
I used 5.5 cm diameter and 5.5 cm high muffin cups. Recipe by DUFFYchan

Whenever I make chiffon cake and have egg yolk leftover, I make this bread that you can enjoy as a sweet treat.

If I make 2 cuts, the dough doesn't open nicely, so I make 3 cuts by lifting up the dough with the scissors.
I used 5.5 cm diameter and 5.5 cm high muffin cups. Recipe by DUFFYchan

Saved

Ingredients

12 servings

1Super Rich Bread Dough
2Chocolate bars
【Topping】
1 dashEgg (for glazing)
5mm cubes x 12 Butter
1Granulated sugar

Saved

Steps

1

Make the bread dough and wait until the 1st proofing is done. The volume will be 1.5-2 times of the original size. It takes a little bit longer than the normal bread dough.
2

Break the chocolate bars into pieces, and divide into 12 portions.
3

When the 1st proofing is finished, divide the dough into 12 portions. Lightly punch down the dough, roll them into balls, and let them rest for about 15 minutes.
4

Lightly pinch the dough with your fingers to release air, and roll out into circles, about 10 cm in diameter, using a rolling pin (make the edges a little bit thinner).
5

Wrap up a lot of chocolate just like making shumai dumplings.
6

Close the seams completely.
7

Place the seam side down in a cup.
8

Let it proof for at least 30 minutes (I used the bread-rising setting of my oven at 35℃. You can leave it at room temperature during summer for this). Since this dough contains a lot of butter, use lower temperature than usual for proofing.
9

Let the dough rise until it fills 2/3 of the cup.
10

Make cuts with scissors. First, make a deep cut across the center at the half-way point.
11

Secondly, make a cut to the left.
12

Thirdly, make a cut to the right.
13

Brush with egg, then put 5 mm butter cube, and 1/2 teaspoon of granulated sugar into the cuts.
14

Bake in the preheated oven at 180℃ for 13-15 minutes.
15

When you are warming it up, loosely cover with plastic wrap, and microwave for 20 seconds per bread at 500 W. It will be just like freshly baked one.