Dark Chocolate Muffin with Roasted Pumpkin Seeds and Salt

A combination of a soft batter, melted chocolate, crunchy pumpkin seeds, and salt, topped with a buttercream with crunchy chocolate bits and roasted seeds.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Butter cream

  • 25 dag Butter, unsalted

  • 1 pinch Salt, table

  • 5 dag Powdered sugar

  • 10 dag chocolate, dark

  • 12 dag Seeds, pumpkin

  • 8 pieces Egg, egg yolk, fresh

  • 15 dag Butter, unsalted

  • 1 pinch Salt, table

  • 1 dl Water

  • 220 g Wheat flour, white, multi-purpose

  • 25 g Baking powder

  • 10 dag chocolate, dark

  • 15 dag Seeds, pumpkin

Steps

  1. Whisk the egg yolks, salt, and softened butter until fluffy. Add lukewarm water and mix. Sift the flour mixed with baking powder over the mixture and gently fold it into the batter. Finally, add the chopped dark chocolate and chopped roasted pumpkin seeds.

  2. Spoon the mixture into paper muffin cups. Bake the muffins in a preheated oven at 180 degrees Celsius for 18 to 20 minutes.

  3. While the muffins are baking, prepare the buttercream. Whisk the softened butter until fluffy. Add salt and powdered sugar and mix well. At the very end, fold in the chopped chocolate and pumpkin seeds.

  4. Once the baked muffins have cooled, pipe the buttercream onto them using a piping bag. Serve the prepared muffins.

Nutrition Information (Per 100g)

  • Calories: 525.85 kcal
  • Fat: 42.58 g
    • Saturated Fat: 22.58 g
  • Carbohydrates: 28.29 g
    • Sugars: 8.85 g
  • Protein: 8.39 g
  • Fiber: 1.84 g