I love muffins. I love chocolate and I love dulce de leche.
Today’s recipe combines to perfection all three of them. I made these last weekend to blow out the candles of my son Javier’s 10th birthday. I just have to say that after baking the first batch, I had to make another one for dessert after dinner. They were that good.
You can leave out the rum, but I didn’t. Please don’t call the authorities… with the heat of the oven all the alcohol evaporates, so no problem there.
Ingredients60 g of dark chocolate 3 tbsp. unsweetened cocoa powder 1 egg 5 tbsp. milk 60 g of butter 6 tbsp. of flour 5 tbsp. powdered sugar 1 heaping tbsp. of rum ½ sachet of baking powder (8 g) A pinch of baking soda A pinch of salt (optional) To decorate: Dulce de leche Toasted pine nuts
Preheat oven to 180 º C (gas mark 6)
Melt the butter and dark chocolate in the microwave or over a water bath.
Allow it cool a bit, and then add the milk and egg. Stir until a fairly homogeneous preparation is obtained.
Mix in a bowl the dry ingredients. Add the chocolate mixture and mix well. Finally, pour the rum into the dough.
Fill the muffin cups until three-quarters. Bake for 15 to 20 minutes, depending on the size.
Wait 5 minutes before unmolding, and then allow them to finish cooling on a wire rack. Coat with dulce de leche and sprinkle some toasted pine nuts on top.