Pax: 10 units

INGREDIENTS

• 100 ml milk
• 10 ml of cider vinegar
• 125 g of butter
• 55 gr chocolate bar
• 180 g of flour
• 90 g of cocoa
• 5 g of sodium bicarbonate
• 5 gr baking powder
• 2 eggs
• 100 gr of sugar
• 70 g of brown sugar
• 10 ml of vanilla essence

FILLING

• 50 g of marshmallows
• 100 g of milk cream
• 100 gr of icing sugar
• 30 ml milk

PREPARATION

Melt chocolate with butter. Book.

In a bowl add the eggs, sugar, Apple Cider vinegar and vanilla extract, beating until a creamy consistency. Add the milk, flour, cocoa powder and powder baking, beat; Finally add the chocolate and the melted butter.

Put mixture into a mold for cupcakes and bake for 18 minutes at 175 ° C.

• Avoid excess time during baking to avoid hard or crunchy; to see if they are ready insert a stick in wood in the Center, it should come out dry when removing.

FILLING

In a bowl, add milk and marshmallows, melt in microwave at 30-second intervals, Add vanilla extract, icing sugar and cream, beat until a a firm consistency.

Penguin Center cut and fill. Wash the surface with melted chocolate and let dry for a few minutes. Garnish with cream filling and serve.

• The penguins should be filled immediately to prevent the filling to solidify. If this occurs, you must heat a water bath or melt a few seconds in microwave.

• We recommend using Couverture chocolate semi sour or bitter, not sweet to balance the preparation.