The muffins which i loved to the core is this muffins and this came out really perfect and chocolaty too.I totally enjoyed this challenge from Baking Partners and i made the chocolaty roll from the leftover filling too.The challenge contains two recipes,carrot cheesecake with frosting and another one is chocolate babka muffins.Babka muffins are made from yeasted and these are originated from Polish cuisine and this is specially made for Easter.
These special muffins are specially made for the occasion of Easter and this has cinnamon but i skipped that and made as a chocolaty one.You know one thing,cinnamon and chocolate are really an interesting combo and am in love with the combo.Thanks Tamy for the super selection for Easter.I really enjoyed this challenge and made two batches extra too.
This time ,the yeast does not disappointed me and this the muffins perfectly browned on the top.I already made the dough and freeze them the day before and the next day morning i proceed the recipe.Then i preheat the oven and love to see the proved muffins in the liners ,and this is the stage am super excited.The recipe i finished off in minutes especially in baking is this recipe.I added jaggery instead of brown sugar for this recipe on the top and the chocolate and jaggery combines while baking gives a super juiciness and the inner is really super spongy and juicy.The topping is streusel and i am going with butter and jaggery.
The kneading takes 15 minutes for me and the summer season really helps me to ferment the dough.I read the method but while proceeding,i think i mingle the method. i rolled and spread the filling and cut with similar sizes and baked these yummy goodies.I promise this would be really a perfect treat for choco lovers and also kids too. 
CHOCOLATE BABKA MUFFINSIngredients for making
- All purpose flour -1 cup
- Dry instant yeast - 1 teaspoon
- Warm water - 1 1/2 teaspoons
- Sugar - 1 teaspoon
- Salt - a pinch
- Cooking chocolate -1/2 cup
- Cocoa powder -1 teaspoon
- Jaggery -1 tablespoon
- Milk -3/4 cup
- Butter -1 teaspoonful +1/4 cup
- Vanilla essence -1/2 teaspoon
How to make
- In a small bowl,add warm water and sprinkle yeast and sugar.Wait for 10 minutes until it froths up.
- Now take the flour in a mixing bowl and add salt.Add milk to the yeast mixture and whisk until it combines.
- Now add it to the flour and make a soft dough.
- Take the dough to the counter and knead for 10 to 15 minutes until it becomes elastic and soft.Roll the dough and spread the butter and again fold and knead it.Grease all the area with oil and place that in the greased bowl.
- Then rest the dough for an hour in an oil greased bowl.Wait until it rise.Then after an hour take the dough out and punch out the air from it.( this is really a funny part for me).
- Divide the dough into two halves.Take one half and roll it on the floured rolling surface using rolling pin.
- For the filling,mix the chopped chocolates with cocoa powder and spread it evenly on the rolled surface.
- Tightly roll it and cut with similar distances.Preheat the oven for 200 degree Celsius and line cupcake liners in a tray.
- Then place all the pieces in each muffins.Set for 30 minutes to prove them again.After 30 minutes,sprinkle butter jaggery mixture on the top of each muffins.(streusel on the top)
- Bake them on the oven for 25 minutes.
- Remove after 25 minutes and cool all the muffins in a wire rack.
- Serve with a scoop of whipping cream or any flavored cream along with the muffins.
Cooking tips
#1Use cinnamon in the chocolate mixture if you want that combo.#2While rolling,immediately roll the sheet once you filled the chocolate mixture.Otherwise it becomes sticky.#3Serve this with whipping cream.
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