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Chocolate Muffin in a Cup
Chocolate Muffin in a Cup

Before you jump to Chocolate Muffin in a Cup recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.

Most of us think that comfort foods are bad for us and that we have to avoid them. Often, if the comfort food is a sugary food or another junk food, this is true. Otherwise, comfort foods may be super nourishing and good for you. A number of foods actually do improve your mood when you consume them. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Green tea is actually excellent for your mood. You knew it had to be in here somewhere, right? Green tea is loaded with an amino acid called L-theanine. Studies have found that this specific amino acid can essentially stimulate brain waves. This helps focus your mental energy while at the same time calming your body. You were already aware that that green tea helps you become a lot healthier. Now you are aware that it can help improve your mood also!

Now you know that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to chocolate muffin in a cup recipe. You can cook chocolate muffin in a cup using 6 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to cook Chocolate Muffin in a Cup:
  1. Get 1 Super Rich Bread Dough
  2. You need 2 Chocolate bars
  3. Use 【Topping】
  4. Take 1 dash Egg (for glazing)
  5. You need 5 mm cubes x 12 Butter
  6. Take 1 Granulated sugar
Instructions to make Chocolate Muffin in a Cup:
  1. Make the bread dough and wait until the 1st proofing is done. The volume will be 1.5-2 times of the original size. It takes a little bit longer than the normal bread dough.
  2. Break the chocolate bars into pieces, and divide into 12 portions.
  3. When the 1st proofing is finished, divide the dough into 12 portions. Lightly punch down the dough, roll them into balls, and let them rest for about 15 minutes.
  4. 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).
  5. Wrap up a lot of chocolate just like making shumai dumplings.
  6. Close the seams completely.
  7. Place the seam side down in a cup.
  8. Let it proof for at least 30 minutes (I used the bread-rising setting of my oven at 35℃. You can leave it at room temperature during summer for this). Since this dough contains a lot of butter, use lower temperature than usual for proofing.
  9. Let the dough rise until it fills 2/3 of the cup.
  10. Make cuts with scissors. First, make a deep cut across the center at the half-way point.
  11. Secondly, make a cut to the left.
  12. Thirdly, make a cut to the right.
  13. Brush with egg, then put 5 mm butter cube, and 1/2 teaspoon of granulated sugar into the cuts.
  14. Bake in the preheated oven at 180℃ for 13-15 minutes.
  15. 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.

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