Chocolate Physalis Mini Cakes moist fluffy delicious quick and easy to make muffins chocolate muffins simple chocolate muffins
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Chocolate Physalis Mini Cakes
I love physalis. This exotic, fancy, South American fruit is well known by now in Romania. I love its beautiful orange color, its sweet-soury taste, it’s rich in vitamins and it can be used in many ways, even its price is quite prohibitive in my country. Fortunately, I find it sometimes at huge discount and I never miss that opportunity.
I used physalis for my recipes before. This time I tried to put it into these beautiful, fluffy, delicious mini cakes. You can also put the batter into muffin cases, or in a loaf. The taste is divine anyway 🙂 physalis
Ingredients Chocolate Physalis Mini Cakes
(about 12 mini cakes)
For the cake batter
- 150 g flour
- 30 g Dutch cocoa powder
- ½ teaspoon of baking soda
- a pinch of salt
- 2 eggs
- 150 g granulated sugar
- 50 ml vegetable oil
- 150 g greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 100 g physalis fruits, cut in halves
For the chocolate glaze
- 100 g dark chocolate, chopped
- 2 tablespoons of coconut oil
- physalis fruits
Preparing Chocolate Physalis Mini Cakes
Preheat the oven at 175 Celsius. Prepare the muffin pan. I had a silicone mould with 6 large pyramid shaped holes and I wanted to use it. If you bake in a muffin tin, don’t use muffin cases, because the cakes must be turned upside down before glazing them with chocolate. Thanks to the fats in the composition, the muffins can be easily extracted from the tray or mold.
Sift together flour, cocoa, baking soda and salt. Mix the eggs with sugar until creamy; then add in order: oil, yogurt, flavors (vanilla, rum). Finally add the dry ingredients and homogenize. Fill the cavities of the pan for about 1/3. Sprinkle halves of physalis fruits and cover with composition until the cavities are 3/4 filled, as seen in the pictures below.
Place the pan into the oven and bake for about 20 minutes. When the cakes are ready, get the pan out from the oven and let cool, before extracting the cakes.
For the glaze, melt the chocolate (in the microwave or double boiler), add oil and homogenize. Pour 1 tablespoon of glaze over each mini cake (muffin). Decorate with physalis. I prefer to let the cakes sit at room temperature until the glaze hardens, then I cover them (or put them in a container), to keep them moist and fluffy.