Luv Muffins


Makes 2 dozen





This recipe was inspired by my dear friend and first employee Basia Krzyzanowski. Way back in the early years of my business our repertoire of desserts consisted solely of pies, but on occasional mornings Basia would whip up muffins for our coffee break. She is a naturally gifted baker and cook, and anything she makes is always delicious, but somehow these muffins were supernaturally good, as if enchanted. Every day Basia would delight us with her ambrosial treats, and then, just as suddenly as it began, the magic ended; one day the enchanted muffins were, sadly just muffins.

As it turns out, the magic of these muffins depended entirely on Basia being in love, and when the bloom was off the rose, alas, cupid’s love muffins became mere mortal fare. Fortunately for us, Basia fell in love often. We first offered these chocolate cupcakes on Valentines Day, appropriately enough, and decorated them with a white chocolate squiggle in the shape of a heart.

Muffin Batter

• 1/2 cup (120 mL) butter
• 1 2/3 cups (400 mL) granulated sugar
• 3 eggs
• 1 tsp. (5 mL) vanilla extract
• 1 cup (240 mL) all-purpose flour
• 1 cup (240 mL) pastry flour
• 1/2 tsp. (2.5 mL) baking powder
• 1 1/2 tsp. (6.2 mL) baking soda
• 1/4 tsp. (1.2 mL) salt
• 2 cups (480 mL) cocoa
• 1 1/3 cups (320 mL) cold water
• Cream Cheese Filling
• 1 1/2 cups (360 mL) cream cheese, softened
• 1 1/4 cups (300 mL) icing sugar
• 1/2 tsp. (2.5 mL) vanilla extract
• 1/4 tsp. (1.2 mL) almond extract

Glaze

• 3/4 cup (180 mL) butter
• 8 oz. (240 g) semisweet chocolate, coarsely chopped
• 1/2 cup (120 mL) whipping cream
• 2 Tbsp. (30 mL) corn syrup
• 2 oz. (60 g) white chocolate, coarsely chopped

Directions:
Muffins

1. Using an electric mixer, cream butter and sugar until fluffy, about 2 minutes.
2. Add the eggs and vanilla and beat until light.
3. Sift both the flours, baking powder, baking soda and salt.
4. Combine the cocoa with the water and whisk until smooth.
5. Add the flour mixture to the butter mixture alternately with the cocoa.
6. Beat until smooth.
7. Fill the muffin cups half full with the batter.

Filling

1. Using an electric mixer or a wooden spoon, beat the cream cheese, icing sugar, vanilla and almond extract until light and smooth. Drop by tablespoon into the half-filled muffin tins.
2. Top with the remaining cocoa batter, filling the cups almost to the top.
3. Bake for 15 to 20 minutes, until the tops spring back when pressed, do not use a cake tester.
4. Cool in the pans for 20 minutes before removing to a rack until completely cool.

Glaze & Finish

1. Melt the butter and chocolate in a medium saucepan over low heat, or in the microwave, stirring occasionally.
3. Stir in the cream and syrup.
5. Cool until slightly thickened.
7. Dip the tops of the muffins in the glaze and chill until set.
9. Melt the white chocolate in a small saucepan over low heat or in the microwave.
11. Place the chocolate in a pastry bag or paper cone.
13. Pipe a squiggle of your choice on the top of each muffin.
15. Store in a closed container at room temperature up to 3 days.
16. Enjoy!!

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