Chocolate muffin in a slow cooker

8 servings
1 hour 30 min

How to make a delicious chocolate muffin in a slow cooker? Very simple! Prepare the necessary ingredients on the list to begin with. Take the top grade flour. Cocoa should also be of high quality. I usually take either Belgian cocoa or & quot; Golden Label & quot;. Regarding other producers I cannot say. Eggs need large selection. If the eggs are small, take 5 pieces. Vanillin can be replaced with 1 tbsp vanilla sugar.

In a saucepan, combine butter, sugar, milk and cocoa. Adjust the amount of sugar to your liking. But I can say that due to the large amount of cocoa, even with 320 g of sugar, the cupcake is not very sweet.

Place the saucepan over a slow heat and, stirring, heat the mixture until the sugar and oil are completely dissolved.

Cool the finished mixture. To pour glaze over the finished muffin, pour some of the chocolate mixture into a separate bowl. It takes about 4-5 tbsp. l.

In a deep bowl with a mixer, whisk the eggs until fluffy.

Pour the cooled chocolate mixture into the beaten eggs and stir with a mixer until smooth.

In parts, sprinkle the flour sifted with vanillin, soda and salt and whisk everything again. Flour may need more or less. Focus primarily on the consistency of the dough. A semi-liquid homogeneous dough should be obtained.

Pour the dough into a butter-greased slow cooker bowl.

Set the slow cooker to "Baking" mode for 60-65 minutes. During baking, do not open the lid. Note that depending on the brand and model of the slow cooker, the time for baking and the temperature of the mode & quot; Baking & quot; can be different. Therefore, focus on your device.

After the sound signal, check the status of the cupcake with a wooden skewer - it should come out dry. And if necessary, leave the cupcake on heating for another 10-15 minutes. But usually in an hour the cupcake manages to bake. Remove the finished cupcake from the bowl and leave to cool at room temperature.

While the cupcake cools, make the icing. Heat the remaining chocolate mixture over low heat so that it has a fluid consistency again. If desired, you can add some chocolate to the glaze and warm until dissolved. If necessary, add a little milk or cream to achieve the desired consistency. The glaze should be fluid, medium thick.

Transfer the cooled cupcake to a dish and pour over the chocolate glaze. And decorate the marshmelow if desired.

Then cut into pieces and serve. Inside, the cupcake is slightly wet, sufficiently dense and porous. The cupcake can also be made in the oven. Bake for about 50 minutes at 180 ° C. Appetite!