Coffee muffins with buttercream

Coffee muffins taste much better when served with buttercream and candied ginger.

Ingredients

• Black chocolate (chopped) - 100 g
• Low fat cream - 150 g
• Coffee liqueur - 3 tbsp. l.
• Coffee in granules - 1 tbsp. l.
• Ground almonds - 50 g
• Cocoa powder - 2 tbsp. l.
• Salt - 1/8 tsp
• Butter - 90 g
• Sugar - 200 g
• Large eggs - 2 pcs.
• For cream:
• Cream cheese - 240 g
• Butter at room temperature - 90 g
• Powdered sugar - 1 tbsp. l.
• Lemon zest - 1 tsp
• Vanilla sugar - 0.5 tsp
• Candied ginger (candied fruits) - for decoration

Directions

1. Turn on the oven to preheat to 170 degrees. Line 12 muffin cups with paper rosettes.
2. Melt chocolate with cream in a water bath, mix with liqueur and coffee granules. Remove in a water bath, let cool slightly. In a bowl, mix flour, almonds, cocoa and salt. In a separate bowl, beat butter and sugar until creamy. Gradually add eggs, beating well after each. Continuing to beat at minimum speed, gradually add dry ingredients and melted chocolate. Put the dough into prepared molds, filling them 3/4. Place in preheated oven, bake coffee muffins for 25-30 minutes, until golden brown. Remove the muffins from the oven, let cool in molds. In the meantime, prepare the cream. Whisk the cream cheese with the rest of the ingredients until smooth and fluffy. Remove the muffins from the molds, let cool, and then spread the cream on the cooled products and decorate with candied ginger.