Vanilla chocolate muffins

The recipe for cupcake dough allows you to freely fantasize with the addition of various aromatic ingredients. For example, vanilla can be replaced with the zest of half a lemon, and lemon juice (1-2 tablespoons) can be added instead of cocoa. In the meantime, bake these cute vanilla-chocolate cupcakes for tea.

Ingredients

• Butter, room temperature - 130 g (9 tablespoons)
• Sugar - 2/3 cup
• Large eggs - 2 pcs.
• Flour with baking powder - 1 ¼ cups
• Vanilla - 1 tsp vanilla extract or vanilla sugar to taste
• Milk (as needed) - 1 tbsp. l.
• Powdered sugar - 1 cup
• Cocoa powder - 3 tbsp. l.
• Butter, room temperature - 100 g (7 tablespoons)
• Vanilla extract - a few drops
• Milk (as needed) - 2 tbsp. l.
• Chocolate black

Directions

1. Preheat oven to 190 degrees. Line 12 muffin tins with corrugated papers. Beat the butter and sugar well with a mixer until fluffy white mass. Continuing to beat, add eggs one at a time and flour - 1 tbsp. l. after each egg. Add vanilla and remaining flour. The dough should be smooth, homogeneous and liquid enough to drip off the mixer attachments (if the dough is too thick, add milk). Pour the batter into the molds (divide evenly) and bake the chocolate cupcakes for about 20 minutes until golden brown.
2. Sift the icing sugar and cocoa into a bowl. Add oil and vanilla. Beat everything well with a mixer until light, fluffy. If the mass is too thick, pour in the milk. Spread the cream over the chocolate muffins and sprinkle with chocolate chips (handy with a paring knife). Chocolate muffins with vanilla cream are ready.