Cupcakes
I have prepared these muffins several times for days when I wanted a simple dessert, but something a bit more substantial than regular cookies. The muffins come out quite fluffy, and the colorful cream gives them a nice appearance without the need for complicated decorations. They can also be made when you don't have much time, using ingredients that are readily available.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: around 25 minutes (depending on the oven)
Servings: 12 medium muffins
Difficulty: easy
Recipe type: quick dessert, suitable for family or guests
Ingredients
For the muffins:
3 eggs
200 g sugar
2 tablespoons cocoa powder
rum essence (to taste)
3 tablespoons Nutella
220 g flour
4 tablespoons milk
200 g butter (at room temperature)
a pinch of salt
1 packet baking powder
For decoration:
1 packet Creme Ole (preferably vanilla or chocolate, to taste)
milk (according to the instructions on the packet)
sugar (if required for the cream preparation)
4-5 drops of beetroot juice or red food coloring
Instructions
1. Preheat the oven to 180°C. Prepare the muffin molds with special paper or grease them if you're not using paper liners.
2. Place the softened butter in a bowl. Add the sugar and a pinch of salt, then mix until you achieve a creamy consistency. There's no need to beat it too much, just until it looks uniform.
3. Add the eggs one at a time, mixing briefly after each addition. Add the milk in two or three batches to prevent the mixture from curdling.
4. Incorporate the Nutella and mix for a few seconds, just enough to blend it well with the rest.
5. In a separate bowl, mix the flour with the baking powder and cocoa powder. Pour them over the wet mixture. Add the rum essence. Mix briefly or use a spatula, just until there are no lumps.
6. Fill the muffin molds three-quarters full. Try to portion them as evenly as possible for uniform baking.
7. Bake until they pass the toothpick test (generally 22-28 minutes, depending on the oven). The toothpick should come out clean or with a few crumbs, not with raw batter.
8. While the muffins cool, prepare the cream: follow the instructions on the packet (usually with cold milk, possibly sugar). Whisk until it thickens.
9. Put 3-4 large tablespoons of cream into a small bowl and mix it with the beetroot juice or food coloring until you achieve the desired color.
10. Refrigerate the cream for at least 20 minutes to stabilize its texture.
11. Once the muffins have completely cooled, place the cream in a piping bag (or a bag with the tip cut off) and decorate as desired. You can make rosettes or simple lines.
Why I make this recipe often
It’s quick to make and doesn’t require complicated ingredients. The muffins keep quite well until the next day, and the cream can be easily adapted. I can use what I have in the fridge, and they look neat even if I'm not skilled at elaborate decorations.
Tips and Variations
Tips
If you use butter that’s too cold, it won’t mix well with the sugar, and the mixture will be grainy.
Don’t mix too much after adding the flour to keep the muffins fluffy.
Muffins come out more easily from the mold if you let them sit for 5 minutes after baking.
If you don’t have a piping bag, cut a corner of a bag and decorate simply.
Substitutions
Nutella can be replaced with another chocolate or hazelnut spread.
You can use a different essence if you don’t like the flavor of rum (vanilla, orange).
Beetroot juice can be replaced with a little liquid or gel food coloring.
If you don’t have Creme Ole, any instant cream that sets when chilled will work.
Variations
Instead of plain muffins, you can place a piece of chocolate or nuts in the center.
You can add nuts or raisins directly into the batter for added texture.
For decoration, you can mix the cream with a little cocoa powder for a marbled effect.
Serving Ideas
They are suitable for lunch boxes, sweet breakfasts, or snacks with coffee.
If you make them for kids, decorate them with colorful sprinkles on top of the cream.
They look great on a platter for a birthday party or a gathering with guests.
Frequently Asked Questions
What do I do if I don’t have beetroot juice?
You can use red food coloring; a few drops are enough to color the cream.
Can the recipe be made without Nutella?
Yes, you can omit Nutella or use another chocolate spread. The muffins will be less rich, but the overall texture remains good.
Can I use oil instead of butter?
I don’t recommend it for this recipe, as butter provides the right texture and flavor. If you substitute it with oil, the batter will turn out differently and may separate.
How do I store the muffins to prevent them from drying out?
Once cooled, keep them in an airtight container or a well-sealed bag at room temperature for a maximum of two days.
What do I do if I don’t have a mixer?
You can use a whisk or a wooden spoon, but it will take longer to mix the batter, especially when adding the butter.
Nutritional Values (estimate)
One muffin with cream has approximately 260-300 kcal, depending on how much cream you use.
Carbohydrates: 35-38 g per piece
Fats: 12-14 g
Proteins: 4-5 g
Values vary depending on the brand of ingredients and how generous the cream portion is. The recipe is for dessert, not dietetic, but you can adjust the amounts of sugar or cream if desired.
Storage and Reheating
Muffins with cream should be stored in the refrigerator, covered. If you haven’t decorated them, they can sit at room temperature for a day or two. If you want to reheat them, only the muffins (without cream) can be microwaved for a few seconds, but they won’t be as good as fresh. The cream should not be reheated; it’s applied only after the muffins have completely cooled. If kept too long, the muffins will dry out, and the cream will crust over, so it’s better to consume them within the first two days.
Ingredients: For muffins: 3 eggs, 200 g sugar, 2 tbsp cocoa, rum essence, 3 tbsp Nutella, 220 g flour, 4 tbsp milk, 200 g butter. DECORATION: 1 packet of cream, milk, sugar, 4-5 drops of red beet juice/red coloring.
