Description
Delicious and moist chocolate muffins filled with smooth ganache, perfect for any occasion.
Ingredients
Scale
- 125 grams (1/2 cup) granulated sugar
- 1 large egg
- 1/4 cup neutral oil (such as vegetable, canola or avocado oil)
- 1 teaspoon instant coffee
- 1 teaspoon pure vanilla extract (homemade or store-bought)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup (120g) all-purpose flour
- 35 grams (1/3 cup) baking cocoa
- 150 ml (5 ounces) buttermilk (warmed)
- Handful milk or dark chocolate chunks
- 3 ounces dark chocolate (chopped)
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla and salt until smooth.
- Sift in the baking soda and salt; mix. Next, sift in the all-purpose flour and baking cocoa. Pour in the warm buttermilk and mix one last time.
- Add four tulip muffin liners to a muffin tin. If using regular muffin liners, add six. Fill up the muffin liners and top with chocolate chunks.
- Place in the oven and raise the oven temperature to 425F. Bake for 7 minutes. Bring the temperature down to 350F and bake for another 10-12 minutes, until a skewer comes out clean.
- While the muffins are cooling, make the ganache. Chop up the chocolate and add it to a heatproof bowl. Warm the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes and mix until smooth. Transfer to a piping bag or ziplock bag.
- When the muffins have cooled, use a paring knife to remove the center. Pipe the ganache in the center of each muffin. Serve and enjoy.
Notes
- For a richer flavor, allow the ganache to cool slightly before piping in the muffins.
- These muffins are best served warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg