Chocolate Muffins

For the chocolate muffins, roughly chop the chocolate, melt it with the butter and the oil over a water bath and then let it cool down a bit.

Sift the flour with the cocoa powder and baking powder into a bowl and mix well. Beat the eggs with the granulated sugar in another bowl until nice and fluffy and creamy.

Initially, this mixture will be dark yellow, but it will lighten up fairly quickly. Once the eggs are beaten until creamy, mix in the cream and water.

Then add the slightly cooled chocolate-fat mixture. Last but not least, mix in the dry ingredients (flour, cocoa and baking powder).

It is best to do this on low speed and add the flour only in portions (otherwise it will dust much too much).

Divide the muffin batter among 12 cups (fill them all about 2/3 full) and bake in a preheated oven at 180 °C top and bottom heat for about 35 minutes.

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