Cocoa Puff Muffins Recipes

COCOA MUFFINS

Steps:

• Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Spray the muffin tin or line them with paper muffin cups.
• In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Stir in the flour mixture with a wooden spoon until moistened.
• Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes.
• Gently rock each muffin back and forth to release it. Remove the muffins from the pan and let them cool on the rack for 5 minutes.
• Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months.

COCO PUFFS

Steps:

• 1. Boil water and butter together. Remove from heat and mix in the flour. Stir till dough forms into a ball and pulls away from the sides of the saucepan.
• 2. Mix in eggs one at a time, beat for a minutes before adding the next egg.
• 3. Scoop onto foil lined cookie sheet and bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30 to 35 minutes. Puffs should look dry. Remove from the oven and cool.
• 4. They should peel of the foil and tip over when gently nudged with a wooden spoon.
• 5. FILLING:
• 6. Combine all the ingredients together in a medium mixing bowl and beat with a mixer for 6 to 7 minutes on high.
• 7. With the tip of a piping bag poke into the puffs and fill with the chocolate pudding.
• 8. CHANTILLY FROSTING:
• 9. Combine milk, sugar, butter, egg yolks and vanilla in a saucepan. Cook, stirring constantly over medium heat for 12 minutes until mixture thickens.
• 10. Add vanilla, mix well. Chill for one hour.
• 11. Frost the puffs with the chantilly or sprinkle with powdered sugar.
• 12. Chill again, until ready to serve.

COCOA PUFF MUFFINS

Steps:

• Heat oven to 180°C.
• Grease 12 x 1/2 cup muffin tin.
• Sift flour and cocoa into large bowl.
• Add sugar and 1 3/4 cups cocos puffs; stir well.
• Add butter,egg and buttermilk to dry ingredients. Stir till just combined.
• Spoon mixture evenly into muffin pan.
• Sprinkle with remaining cocoa puffs.
• Bake 20 minutes, then stand 5 minutes.
• Then turn onto wire rack.
• Serve warm.

COCOA OATMEAL MUFFINS

Steps:

• Stir together flour, sugar, oats, cocoa, baking powder and salt in large bowl.
• Beat eggs, milk, melted butter and vanilla in small bowl.
• Add milk mixture and nuts all at once to dry ingredients, stirring until just moistened.
• Spoon batter into 12 greased muffin cups.
• Bake at 400°Ffor 15 to 20 minutes, or until done.
• Serve warm with Honey Spread (Beat together 1/2 cup (125 mL) butter and 1/3 cup (75 mL) honey until smooth. Makes about 3/4 cup).

COCOA PUFFS

Steps:

• Choux Pastry:.
• Heat oven to 400°F.
• Put the water and butter in a saucepan and heat to boiling.
• Remove from heat, add the flour and stir until a ball of dough forms and pulls away from the side of the pan.
• Add eggs one at a time, beating well after each addition.
• Scoop onto foil-lined baking sheet. I used a pastry bag with a wide tip to make little balls. Make them small, approximately an inch in diameter or so, you want these to be one or two bites per puff.
• Bake at 400 for 15 minutes, then lower the temperature to 325 and bake for 30 minutes, or until dry-looking. When done, they should easily be removed from the foil.
• Allow to cool completely. I left them in the (cold) oven overnight.
• Chocolate Pastry Cream Filling:.
• Put sugar, egg yolks, flour and vanilla into a saucepan and mix well.
• In a separate saucepan, and milk and butter and heat to scalding.
• Very slowly, add the milk mixture to the egg yolk mixture, whisking constantly.
• Cook on low heat, stirring, until the mixture reaches the boiling point.
• Cook 4 minutes longer, stirring constantly.
• Add the grated chocolate and cook one minute longer.
• Remove from heat, pour into a bowl and let cool, stirring occasionally.
• Once cool, press plastic wrap to the surface (to keep a skin from forming) and refrigerate until ready to use.
• Note that this filling is not very sweet, you may want to add more sugar to taste.
• Chantilly Frosting:.
• Combine milk, sugar, egg yolks, butter, vanilla and salt in a saucepan. Use a large saucepan as the mixture bubbles and spits during cooking.
• Cook on medium heat, stirring constantly, until thick, approximately 12 minutes.
• Remove from heat, and continue to stir until cool and thick.
• Use immediately or refrigerate for later use (it will become quite thick but still spreadable).
• Assembly:.
• Use the tip of a knife to make a small hole in the bottom of each pastry puff.
• Using a pastry bag, fill the puffs with the chocolate pastry cream filling.
• Frost the tops of the puffs with the chantilly frosting, My frosting was pretty thick, but I could still spread it with a butter knife.
• Enjoy! Store leftovers in the refrigerator but they won't last long!