Frozen Chocolate Muffins

This might be the best thing I've made all year. Not exaggerating - it might be even better than that. For something that takes virtually no time at all, you truly, really MUST try this recipe.

So, what is it? Not muffins, right? No, not really. It's more of a brownie-base, baked in muffin cups. They'll cave in upon baking, which makes them perfect little cups to fill with this fudgey filling. Then freeze them. Take them out five minutes - no more - before you want to eat. And then... devour.

I know it seems like a lot of sugar, but it's needed to give the "muffins" the right, chewy texture. And yes, margarine in the filling. Yep. I don't know if it works with butter, I haven't tried.

Frozen Chocolate Muffins
adapted from www.dagensmuffin.se
makes 12

base:
2 eggs
275 g sugar
100 g butter
1 tsp vanilla sugar
1 tsp flaky sea salt
3 tbsp cocoa powder
90 g all-purpose flour

Filling:
100 g margarine
4 tbsp sugar
2 tsp flour (I use a kind that's specifically for sauces, as it dissolves easily, I'm betting you could use cornstarch too.)
4 tsp cocoa powder
100 ml cream (35-40% fat content)
100 ml milk

Beat eggs and sugar with electric beaters until very fluffy. Add cocoa powder and vanilla sugar. Melt the butter, and stir into the batter. Finally add in salt and flour. Pour into a lined muffin pan, making sure you don't fill the cavities all the way up. Bake for about 15 minutes at 175°C. Remove from the oven and watch them cave in completely as they cool.

Melt the margarine with the sugar and cocoa. Whisk in the flour, and add cream and milk. Bring to a boil, and let it simmer for 1-2 minutes until it thickens a bit. Let the mixture cool slightly, and then pour into the muffin tins. Let them cool a bit, and then freeze the whole thing. I put my entire pan in the freezer, and after they had frozen, I moved the individual muffins to a zipper bag.

Recipe in Swedish:
Chokladfrysmuffins