I've turned a few different brands and flavors of muffin mix into cake pucks, the recipe here is a general process that can be used for any muffin mix!
Ingredients
Muffin Mix of your choice
Any ingredients listed on the box / bag to make your muffins
Buttercream or other binding agent (this is optional depending on which method you want to use)
Melting chocolate
(Optional: if you want to add a filling inside the cores) A 3.4 oz package of instant pudding mix (any flavor!), combined with 2 Cups of heavy cream makes a delicious cream filling to add into the middle of your cores! I used a banana pudding mix and added it to my banana nut muffin cake pucks
Directions
There are two ways you can turn these muffins into cake pucks
Method 1
- Make the muffins according to the box (don't forget about any toppings!), then take your warm muffins straight from the oven and crumble them up in a bowl together.
- The heat from the muffins will keep the crumbled bits together, so you can scoop them directly into the small mold of your cake puck mold set.
- Scoop your warm crumbled muffin mix into each core cavity, press it in and scrape it flat
- Place your core mold in the fridge to chill (I put some plastic wrap over my cores so they didn't try out too much while cooling down).
Method 2
- Make the muffins according to the box (don't forget about any toppings!), after baking let your muffins cool.
- Once cooled, crumble up the muffins in a large mixing bowl.
- Mix in a little bit of buttercream until you reach a consistency that will make the muffin crumbles stick together when pressed gently.
- Scoop your core mixture into the cavities of the small cake puck mold, press it gently down and scrape it flat.
- Pop your core mold into the fridge to chill.
Optional filling step
1. Mix together a 3.4oz package of instant pudding mix and 2 Cups of heavy cream (a hand or stand mixer is best).
2. Take your chilled cores out of the fridge (still in the mold) and, using a puck press (link to purchase this handy tool here) or a small spoon, scoop out the middle of your cores.
3. Fill the holes you made in the cores with your cream filling, and scrape any excess off the top so your filling is level with your cores and with the mold.
4. Pop your core mold back into the fridge to chill again, and get ready to dip!
5. You'll know your cores are ready when they remove easily from the mold set and any filling is chilled and fairly firm to the touch.
Dipping Instructions
1. Melt your chocolate for 1 minute. Add a tsp of Crisco or coconut oil to thin if needed. Continue to microwave in increments of 20 seconds (mixing each time) until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons (less if you’re using the mini cake puck mold set) with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center, add chocolate and then scrape away excess.
5. Tap the mold tray on the counter to allow air bubbles to rise to the top, removing them from the sides of your cake pucks.
6. Repeat these steps until all cavities are filled. Start out pouring chocolate for one at a time, once you are comfortable begin pouring 2-3 at a time. Take care not to pour too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually, it takes about 15 minutes on the counter depending on how warm your house is, but you can stick them in the fridge if you're in a hurry!
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. If you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks! Check out my other posted videos for decorating ideas / tricks!!
Tips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.