Marble Cake Muffins, on Request with Topping
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Here it is, the fine marble cake muffins recipe from my kitchen!
The small cakes are practical and quick to bake. A perfect souvenir for the colleagues or the girls’ evening.
But hey – also we boys love these little cakes because they actually make us slim 🙂
To the delicious mini cake we treat ourselves to a fine topping today. Y
es, it’s coming along very well… white chocolate with cream cheese brings a dazzling cream on the cake.
At the same time you can still be artistic while decorating and spoil your loved ones incredibly. The eye always enjoys with…
Wish you now much pleasure in enjoying it. If you have any open questions, you can send them to me using the comment function at the bottom of the page. I wish you every success for your baking morning!
Table of Contents
1. Shopping List for Marble Cake Muffins
You bake muffins in small paper cups, which is practical and offers you a surefire method of baking cakes.
You don’t need butter or breadcrumbs for the moulds, you can fill in the dough directly. Please get a muffin baking tray and the paper cups.
Super practical: You can make small cakes with paper cups and don’t have to worry about falling.Baking tip from chef Thomas Sixt
To help you find everything quickly, I have summarised the baking ingredients for you here:
2.1. For your mini cakes
- wheat flour type 405
- or gluten-free flour for baking
- 3 pieces organic eggs
- 250 g brown whole cane sugar
- 1 packet of butter of 250 g
- vanilla flavour
- genuine rum
2.2. For your topping with cream cheese and white chocolate
- 250 g white chocolate
- 3-4 tbs creme fraiche (1 cup)
- 3-4 tbs cream cheese (1 cup)
The white cream always reminds me of Raffaelo’s filling. Very delicious!Creme Tip from cook Thomas Sixt
2. Recipe Marble Cake Muffins
Before the joy of nibbling on the dough 🙂 you must now open your bakery! Wish you good luck!
Marble Cake Muffins
Baked, photographed and written down by chef Thomas Sixt.
Simple instructions for the preparation of marble cake muffins.
|140||g||butter (I use room warm butter)|
|140||g||brown sugar (I use whole cane sugar)|
|2||pinches||Salt (I use primal salt)|
|200||g||Flour (wheat flour or gluten-free flour)|
|2||tsp||Baking Powder (Attention: two level teaspoons)|
White chocolate topping with cream cheese
|200-250||g||white couverture (white chocolate)|
|1||tsp||Cointreau (optional recommendation from the chef )|
|3||tbs||sugar decoration (or grated chocolate)|
Prepare the ingredients in the kitchen.
Preheat the oven at 175°C top and bottom heat for at least 15 minutes.
Place the paper cups in the muffin tray.
Stir the butter at room temperature for a good minute until smooth, then gradually add the sugar.
Then add the beaten eggs one by one to the dough and stir in.
Stir the dough for another minute.
Add the freshly sifted flour and baking powder to the dough.
Incorporate the flour evenly.
Work the dough evenly. The dough should fall “tearing” back into the bowl when you lift it out.
If the dough is too soft, add some flour.
If the dough is too firm, add some cream.
If the dough falls from the whisks that are turned off, the consistency will fit well.
Pour the light-coloured marble cake batter into the prepared paper muffin tins spoon by spoon.
Mix the remaining light-coloured dough with cocoa, cream and rum and finish the dark cake mixture.
Spread the sides of the bowl with a pastry spatula and stir again before filling.
Do not forget to nibble the dough!
Add the dark batter to the light batter in the muffin cups.
You can do this quite well with a wet spoon.
Mix the dark dough with the light dough in a spiral.
This creates the typical marble cake pattern.
Then bake for 35-40 minutes on the middle shelf on the oven rack.
Prick the cake with a wooden skewer and check if the cake is ready baked.
If no more dough sticks to the spit, the cake is ready baked.
Remove the small cakes from the muffin tin and let them cool down.
Prepare white cream as topping
Finely cut the white couverture with a knife.
Melt 2/3 of the white and cut couverture at 45°C in a porcelain bowl in a hot water bath.
Take the bain-marie out of the pot and stir in the remaining chocolate.
Let the melted chocolate temper.
Follow the tips in the article on the lip-warm test.
Then add cream cheese and créme fraîche to the chocolate.
Mix the white cream quickly and chill.
Before serving, decorate the small cakes with the cream and sprinkle with confectionery or chocolate.
Quickly serve with coffee or tea and enjoy together!
3. Calories and Nutritional Values
4. Baking Time Marble Cake Muffins
Let’s deal briefly with the baking time of the small cakes and the right oven level:
I have tried hot air as well as top and bottom heat and the traditional baking method is best here.
Mini marble cakes should be baked at 170°C with top and bottom heat. Place the tray in the middle of the oven on a grid. The result is a juicy, fine marble cake muffin. Please preheat the oven for 15 minutes – the baking time is approx. 30-35 minutes!Mini marble cake baking tip from chef Thomas Sixt
5. When is the Marble Cake Muffins ready baked?
Stick to the shortest indication of baking time. Put the baking tray with the ramekins in the oven and set the kitchen alarm clock. Keep the oven door closed until the bell rings.
So, the kitchen alarm clock has rung, now please take a thin, dry wooden skewer and stick it into a mini cake. Pull out the wooden skewer quickly and see if there is still cake dough on the wood. Still liquid? The baking time has fallen far short of or your oven is not heating properly. Some dough crumbs on the skewer? Then let the cakes bake for another 5 minutes.
Only when the wooden skewer comes out of the cake spick and span, your cake is finished! I have added another vivid picture.
Wooden skewer method for testing the cake ready baked creates safety!Baking tip, when the cake is ready by cook Thomas Sixt
6. Prepare Marble Cake Muffins Topping
Your pastry is in the oven? Then you can now dare to get to the topping. First cut the chocolate very finely and melt 2/3 of the chocolate in a bain-marie. See the step by step pictures below!
Then remove the chocolate from the pot in the bowl and stir in the rest of the chocolate. When the chocolate is at a lip-warm temperature, you can stir in the crème fraiche and the cream cheese and quickly chill the chocolate cream.
Lip warm means that if you put some chocolate on your lips and it doesn’t feel warm anymore, the chocolate is tempered lips-warm. Careful! Tasting hot chocolate leads to burns!Lip-warm tip from chef Thomas Sixt
I could not resist and had to decorate the muffins with cream. These actually became “marble cake cupcakes”, sorry!Means baker and decorator Thomas Sixt
7. More Ideas for Baking Cakes
Comments, Cooking Questions and Answers
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