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vegan Death by chocolate & irish cream muffins

DEATH BY CHOCOLATE & IRISH CREAM MUFFINS

Making these amazing vegan death by chocolate & Irish cream muffins yourself is quick and easy
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Prep Time 15 minutes
Cook Time 25 minutes
cooling time 20 minutes
Total Time 1 hour
Course Desserts, Recipes, Sides & Fingerfood
Cuisine Fusion cuisine
Servings 12 muffins

Recommended Equipment

muffin pan*
muffin liners*
measuring spoons*
measuring cup*
kitchen scales*
double boiler melting pot*
cooking thermometer*

Ingredients
  

  • 360 ml vegan Baileys
  • 180 g all-purpose flour
  • 75 g coconut sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 80 ml canola oil
  • 1 tablespoon apple cider vinegar
  • 1,5 bars of vegan chocolate with oat or rice milk
  • 12 mini pretzels

Instructions
 

  • Preheat oven to 180° C/ 375° F and line the muffin pan.
  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Combine flour, coconut sugar, cocoa powder, baking powder, baking soda, salt and vanilla powder in a bowl and stir well. Of course you could also use a liquid vanilla extract, just add it to the liquid ingredients.
  • Add the vinegar and oil to the Irish cream and stir well.
  • Then mix everything together until combined.
  • Fill the paper cups only to 3/4.
  • Then chop up 1 bar of chocolate, add it into the middle of the muffins und push it down with a little fork. Attention: This step is very important. I once simply stirred the chopped chocolate directly into the dough bowl. That made it and spread too evenly. The result was a weird texture. And the one time I was too lazy to push the chocolate down and thought, they will sink anyway during the baking process, the process was an extremely uneven top. The muffins couldn't rise properly. They tasted good, but looked a bit too rustic. 
    sink chocolate with fork
  • Bake the muffins for about 25 minutes.
  • Take the muffins out of the oven, let them cool off a little bit.
  • Now you're tempering the remaining brown chocolate for a shiny and crisp cake glaze using the seeding method. Don’t worry—it’s not as complicated as it might seem at first glance.
    Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.Melt about 3/4 of the chopped chocolate in the pot, stirring regularly until fully melted. Keep an eye on the temperature, aiming for 40-45°C (104-113°F).
    Remove the pot from the heat and stir in most of the remaining chocolate, which will lower the temperature and begin the crystallization process. Leave a small portion of the chocolate aside in case adjustments are needed. Aim for a final temperature of 29-30°C (84-86°F).
  • Then apply to the muffins and put a little pretzel on each one.

Notes

The little pretzels on the muffins become stale over night. So if you’re preparing them in advance, I suggest storing the muffins, the chocolate frosting and the pretzels separately in airtight containers in the fridge and assembling them not too long before serving. The frosting can quickly be warmed up in hot water.
Or, if you have leftover ones you want to eat the next day, you can also just remove the pretzels, warm the chocolate frosting with a hot spoon and replace the pretzels with fresh ones.
Keyword buffet, cake
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