Sift the cake flour, cocoa powder, and baking powder together. Warm the heavy cream.
Add the softened butter and granulated sugar into a bowl, and mix well. Preheat the oven to 170℃.
Add the beaten egg to Step 2 little by little, and mix (until the mixture becomes fluffy and creamy).
Alternately add the sifted dry ingredients and heavy cream to Step 3 in 3 batches, and fold in.
Add 30g of your preferred chocolate chips to Step 4, and briefly mix. Scoop the batter into the mold with a spoon.
Put almond slices, and chocolate chips (not listed) on top, then bake in the oven preheated to 170℃ for 25 ~ 30 minutes.
This is one I baked in a muffin cup. I used 5 g of black cocoa powder, and 10 g of cocoa powder.
Story Behind this Recipe
I created this recipe because I wanted to make various muffins.
I doubled the amount in the picture. Use your favorite chocolate brand. Since the cocoa batter was too soft and runny, I lengthened the baking time. Alternatively, you could use 100 g of cake flour. It will make the muffins more fluffy and won't collapse.