• Place your Mini Muffin Flexipan® Tray on the top of your medium perforated baking sheet. Set aside.

CHOCOLATE MINI MUFFINS PREPARATION

• In a mixing bowl, whisk together all the dry ingredients (cocoa powder, sugar, all-purpose flour, baking powder and sea salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the sour cream, vegetable oil and vanilla extract. Mix until it is all incorporated. 
  
• Scoop the batter into each well of your Mini Muffin Tray and refrigerate for 15 minutes. Preheat oven at 350F/180C.
  

BAKE!

• Take you muffins out of the fridge and bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 13min). It is ready when the toothpick inserted into the center comes out clean.
  
• Once your Chocolate Mini Muffins are out of the oven, let them cool completely in the mold before demolding.

DECORATION

• Place the dark chocolate chunks into the Mini Round Mold. Heat in the microwave for 30 seconds at a time (1 minute total). Stir until combined. Then, dip the top of each muffin, one at a time, into the melted chocolate.
• For the ears, using your kitchen scissors, slice each marshmallow diagonally and dip them in sprinkles. Gently arrange them on top of the muffin tops. Hold them tight for 20 seconds, then let it set at room temperature. You can use a small sprinkle for the nose as well. Enjoy & Bon Appétit!