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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 Foods That Make You Happy.

In general, people have been trained to think that “comfort” foods are not good for the body and need to be avoided. However, if your comfort food is candy or junk food this is true. Other times, though, comfort foods can be completely nourishing and it’s good for you to consume them. Several foods really do boost your mood when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, test out some of these.

Put together some trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all great for helping to boost your mood. This is because these foods are rich in magnesium, which helps to increase your production of serotonin. Serotonin is referred to as the “feel good” chemical substance and it tells your brain how you should be feeling at all times. The more serotonin you have, the better you will feel. Not only that but nuts, in particular, are a terrific protein food source.

As you can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try some of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to chocolate muffin in a cup recipe. To make chocolate muffin in a cup you only need 6 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to prepare Chocolate Muffin in a Cup:
  1. Provide 1 Super Rich Bread Dough
  2. Use 2 Chocolate bars
  3. Get 【Topping】
  4. You need 1 dash Egg (for glazing)
  5. Use 5 mm cubes x 12 Butter
  6. Get 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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