- root beer - 2 Cups (muffins)
- cocoa - 1 Glass (muffins)
- unsalted butter - 1/2 cups (muffins)
- sugar - 1 1/4 Cups (muffins)
- dark brown sugar - 1/2 Cups (muffins)
- flour - 2 Cups (muffins)
- soda - 1 1/4 Teaspoons (muffins)
- salt - 1 teaspoon (muffins)
- large eggs - 2 Pieces (muffins)
- fat cream - 1 1/2 cups (decoration)
- powdered sugar - 3 items. spoons (decoration)
- vanilla extract - 1/2 teaspoons (decoration)
- vanilla ice cream - 1 piece (decoration (optional))
- maraschino cherry - 6-8 pieces (decoration (optional))
1. Cut butter with slices. Preheat the oven to 175 degrees. Form for muffins with 22 compartments lined with paper inserts. In a small saucepan, heat the beer, cocoa and butter over medium heat until the butter melts. Add sugar and whisk until completely dissolved. Remove from heat and allow to cool. 2. In a large bowl, mix the flour, soda and salt together. In a small bowl, beat the eggs, then add to the chilled cocoa mixture, mix. Add the mass to the flour mixture and mix. The dough will be light with lumps, so it should be. If you beat it, it will become tough. 3. Fill the paper inserts in the form with a test approximately 2/3 - 3/4 of the volume. 4. Bake the muffins for about 17 minutes. Lay on the grate until completely cooled. 5. Whip the cream with sugar powder in a bowl with a mixer. Add the vanilla extract and mix. Use a special round spoon to make a small indentation in the center of each muffin and put a little ice cream there. 6. Using a pastry syringe, decorate muffins with whipped cream, and then put on each one cherry. Immediately submit. Store the muffins in the refrigerator.
Servings: 6-8