I might recommend using a muffin liner
letting them cool a bit longer.
Not exact matches
I
let these rise a
bit too
long and a
bit too hot (I popped them into my oven which had not finished
cooling from baking a cake) so they spread a
bit too much, but the taste is awesome.
I
let the muffins sit in the muffin tin for a few minutes and then I use a butter knife or offset spatula to remove them halfway, as pictured above, and
cool a little
bit longer.
I always
let them
cool face down on the tray after I take them out of the oven, which steams them a
bit longer and keeps the moisture in.
You can also leave out the black bean sauce & other substitutes as
long as you still have something sweet, a little rice wine or mirin, and something salty, just reduce the sauce for a
bit and
let it
cool down so that the sauce will cling to the meat.
A
bit of forewarning, these cookies can get a
bit oily if you
let them sit out too
long in a warm place, since the cacao butter begins to melt again, but as
long as you keep them in a
cool area they'll keep their crunchy candy coating.