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Preparation
in 20 minutes
Cooking
in 12 minutes
Temperature
200 °C
- Melt the butter.
- Mix all the dry ingredients together.
- Mix the yoghurt and eggs.
- Combine all the ingredients.
- Bake in muffin liners and/or muffin pan.
- Mix the hot espresso and butter, let the butter melt.
- Mix the rest of the topping ingredients until smooth.
- Decorate with Chocolate O’s and candy eyes.
Ingredients
For the dough:
100
g
butter
1
pinch/es of
salt
2
tbsp
unsweetened cocoa powder
180
g
160
g
sugar
3/4
tsp
baking soda
3
tbsp
plain yoghurt
2
eggs
For the topping:
20
ml
espresso, brewed
15
g
butter
2
tbsp
cocoa butter
125
g
icing sugar
as required
candy eyes
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No yeast added
Wheat free
Vegetarian
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