Chocolate Muffin in a Cup
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
Open in Cookpad AppCooking Instructions
- 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.
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