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Preheat the oven to 180 degrees. Place the paper supports in the depth of the tray. Melt the chocolate and butter together in a bain-marie. Let cool.
Separately rub the sugar and vanilla sugar until you get a cream, which incorporates eggs, sour cream. In a bowl, mix the flour with the baking powder, cocoa and salt. Add the cream to the flour and mix enough to combine the ingredients, without mixing too much. Fill the paper supports to the level of about two thirds with the dough, using two teaspoons.
Put the tray in the oven and bake the muffins for about 20-25 minutes. Remove, leave to cool a little in the pan, then remove the muffins from their forms and serve immediately.