Chocolate Muffin in a Cup

1. 1

   Make the bread dough and wait until the 1st proofing is done.

2. 2

   The volume will be 1.5-2 times of the original size.

3. 3

   It takes a little bit longer than the normal bread dough.

4. 4

   Break the chocolate bars into pieces, and divide into 12 portions.

5. 5

   When the 1st proofing is finished, divide the dough into 12 portions.

6. 6

   Lightly punch down the dough, roll them into balls, and let them rest for about 15 minutes.

7. 7

   Lightly pinch the dough with your fingers to release air, and roll out into circles, about 10 cm in diameter, using a rolling pin (make the edges a little bit thinner).

8. 8

   Wrap up a lot of chocolate just like making shumai dumplings.

9. 9

   Close the seams completely.

10. 10

    Place the seam side down in a cup.

11. 11

    Let it proof for at least 30 minutes (I used the bread-rising setting of my oven at 35C.

12. 12

    You can leave it at room temperature during summer for this).

13. 13

    Since this dough contains a lot of butter, use lower temperature than usual for proofing.

14. 14

    Let the dough rise until it fills 2/3 of the cup.

15. 15

    Make cuts with scissors.

16. 16

    First, make a deep cut across the center at the half-way point.

17. 17

    Secondly, make a cut to the left.

18. 18

    Thirdly, make a cut to the right.

19. 19

    Brush with egg, then put 5 mm butter cube, and 1/2 teaspoon of granulated sugar into the cuts.

20. 20

    Bake in the preheated oven at 180C for 13-15 minutes.

21. 21

    When you are warming it up, loosely cover with plastic wrap, and microwave for 20 seconds per bread at 500 W. It will be just like freshly baked one.

* Per serving · 4 servings · Values may vary.