Preheat the oven to 175°C (345°F) and line a muffin pan with paper liners.
⚙ Preheating the OvenOvenMuffin tin
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda and salt.
Bowl
3
In another bowl, whisk the eggs, oil, milk and vanilla.
BowlWhisk
4
Pour the wet mixture into the dry and Fold gently, just until no dry flour remains.
⚙ FoldingSilicone spatula
💡Combine only until no dry flour remains: a brief mix keeps muffins soft and moist, and overmixing makes them tough.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Fill the pan cups with batter to two-thirds of their height.
Muffin tin
6
Bake 18–20 minutes, until a toothpick inserted in the center comes out clean.
⚙ BakingOvenMuffin tin
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Let cool on a rack.
Cooling rack
8
Finely chop the chocolate and put it in a bowl.
KnifeCutting boardBowl
9
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
10
Stir gently from the center outward, until you get a smooth, glossy cream.
💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
11
Add the butter and stir until it melts.
12
Cool completely and Whip into an airy chocolate cream.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
13
Transfer the frosting to a piping bag and pipe it onto the cooled muffins, and decorate each one with the strawberries.
Piping bag
365calories
6 gprotein
40 gcarbs
20 gfat
● protein 6%● carbs 44%● fat 50%
Per serving (119 g), of 12 servings
To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Muffin tin· Also works: Muffin liners (paper cups) (Doubled liners on a flat tray) · Ramekins / cocottes (None)
Piping bag· Also works: Zip-top bag (Zip-top bag with a corner cut off, no tip)· 💡 Workaround, changes the dish: Spoon / teaspoon (regular) (With a spoon, uneven)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
