[Chocolate mushroom head muffin] Starbucks the same style

Look at this excellent mushroom head, it's not worse than the original at all, right? And the materials I use are good, I even think it tastes much better than the original, the rich cocoa aroma lingers on the tip of the nose, the outside is crispy and the inside is moist, and it is directly killed... The sweetness of this cake is mainly supplied by chocolate and sugar. I used a black chocolate with a cocoa content of 70% this time, and when you do it, remember to adjust the amount of sugar according to the sweetness of the chocolate~ After all, it is the home of chocolate, so I don't consider using heavy butter, but replace it with colorless and odorless corn oil, which can make it lighter in taste and more prominent in the taste of chocolate~

Ingredients

70%DarkChocolate 60 g

WhiteSugar 35 g

CornOil 40 g

Milk 40 g

Yogurt 40 g

EggLiquid 40 g

CakeFlour 75 g

CornStarch 10 g

MilkPowder 15 g

BakingPowder 2 g

BakingSoda 1 g

ChocolateBean 50 g

Cooking Instructions

Pour 75g of cake flour, 10g of cornstarch, 15g of milk powder, 1g of baking soda and 2g of baking powder into a bowl, mix well and set aside
60g dark chocolate melted in water,
After melting, add 35g of white sugar and stir well
Then pour in 40g of corn oil, 40g of egg liquid, 40g of yogurt, 40g of milk,
Stir well and adjust to a smooth chocolate sauce
Sieve and pour in the powder mixed in advance, stir evenly,
Add 2/3 of the roast-resistant chocolate chips. Put it in a piping bag and set aside
Place paper cups at intervals in a muffin baking dish. (It's a mushroom top, so don't be next to each other!) The piping bag cuts into the batter and squeezes it as much as possible, if you want the cake to be higher, you can concentrate on the top and squeeze it in the shape of ice cream
Garnish with the remaining chocolate chips
Put it in the preheated oven, bake at 200Â°C for 15 minutes, cool to 180Â°C and bake for another 10 minutes

, do not open the oven door during baking, otherwise it will affect the expansion of muffins
The chocolate mushroom head muffin is ready~
The mushroom head on the top layer tastes crunchy, and the chocolate chips are also crunchy, alternating between the two crunches, which is particularly enjoyable.
The inner tissue of the mushroom tastes soft and oily, and the mellow aroma of chocolate is more than that in the store~