Bicolor muffin

INGREDIENTS

White cream mixture:

• 1 egg
• 90g (1/2 cup) of sugar
• 65g (1/4 cup) of butter (melted)
• Vanilla essence
• 130g (1 cup) of all-purpose flour
• 1/2 tsp of baking powder
• 100ml (1/2 cup) of fresh cream

Cocoa cream mixture:

• 1 egg
• 90g (1/2 cup) of sugar
• 65g (1/4 cup) of butter (melted)
• 110g (1 cup) of all-purpose flour
• 20g (1/4 cup) of cocoa powder
• 1/2 tsp of baking powder
• A pinch of salt
• 100ml (1/2 cup) of fresh cream
• Hazelnut cream
• Chopped hazelnuts

METHOD

1. In a bowl add the egg and sugar and mix until the sugar dissolves. Add the butter, vanilla essence, all-purpose flour, and baking powder, and mix. Finally, add the fresh cream and mix until the mixture is creamy.

2. In another bowl add the egg and sugar and mix until the sugar dissolve. Add the butter, and salt and sift the flour, cocoa powder, and baking powder and mix. Finally, add the fresh cream and mix until the mixture is creamy.

3. Create the paper cups and put them in the muffin mold. Transfer each mixture to the whipping cream bag and start filling the molds first with the white mixture and then with the cocoa mixture to the 3/4 of height.

4. Transfer to the oven and bake at 180°C/360°F for 30 minutes.

5. Prick the muffins and fill each one with hazelnut cream. Sprinkle with chopped hazelnuts and serve.