CHOCO-COLATE MUFFIN TOPS

Ingredients

• 6 1/2 tbsp (96 grams) unsalted butter
• 1/3 cup (66 grams) granulated sugar
• 2 1/2 tbsp (54 grams) honey
• 2 tbsp (40 grams) molasses
• 1 tbsp (14 grams) vegetable oil
• 1 large egg
• 1/2 tsp vanilla paste or vanilla extract
• 1 1/4 cup (155 grams) all-purpose flour
• 1/3 cup (28 grams) unsweetened cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup (130 grams) heavy cream
• 6 oz (170 grams) semi-sweet chocolate, roughly chopped
• 1/4 cup (25 grams) shaved almonds to top
• Powdered sugar to dust

Instructions

1. Preheat the oven on 400F/205C.
2. In a large bowl with hand-held mixer, or stand-mixer with paddle attachment, cream the unsalted butter (I started with cold butter) with granulated sugar for 3 min until light and fluffy. Add honey, molasses and vegetable oil, and mix evenly. Then beat in the large egg and vanilla paste for another min until thick and creamy. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and ground cinnamon. Add the flour-mixture into the mixer, along with heavy cream, then mix/fold everything just until it comes into a thick batter. Add the chopped chocolate and fold until combined.
3. On a parchment-lined baking-sheet, place large scoops of batter with *at least 4" (10 cm) of space in between each". Sprinkle the shaved almonds on top and press lightly so they stick. If your oven heats from both top and bottom, place the baking-sheet right on the very bottom of the oven (encourages a crispier crust), and bake for 13~15 min, until an inserted wooden skewer comes out with moist crumbs.
4. Let cool for 10 min on the baking-sheet, then transfer to a cooling rack. Dust with powdered sugar. These are the best when they are still slightly warm.