Extra Rich Chocolate Muffins by @cookinwithmima

49 min
Hard

12 servings

🌾

220 g

Flour

🍬

150 g

Sugar

🥚

50 g

Egg

🫗

120 ml

Neutral Oil

🥣

180 g

Full Fat Yogurt

🌼

10 ml

Vanilla Extract

🥄

12 g

Baking Powder

🍫

170 g

Belgian Milk Chocolate

🍫

1 cup

Semi-sweet Or Dark Chocolate Chunks

🧈

14 g

Butter

☕

4 g

Instant Coffee

🥛

120 ml

Milk

🍫

30 g

Dutch Cocoa Powder

🧂

0.5 g

Salt

🍫

1 cup

Chocolate

🥛

80 ml

Heavy Cream

🧈

110 g

Butter

Preparation Steps

  1. Step 1/17

    Preheat the oven to 425°F (220°C). Line the regular muffin pan with 12 tall tulip muffin liners.

    🧁regular muffin pan
    🧁tulip muffin liners

  2. Step 2/17

    Combine the milk, Dutch-process cocoa powder, unsalted butter, and instant coffee in the small saucepan.

    milk
    Dutch-process cocoa powder
    unsalted butter
    instant coffee
    🍲small saucepan
    🥄whisk

  3. Step 3/17

    Heat the cocoa mixture over medium heat and whisk until smooth. Bring it just to a simmer, then remove the saucepan from the heat.

    🍲small saucepan
    🥄whisk

  4. Step 4/17

    Whisk the granulated sugar, egg, and vanilla extract in the medium mixing bowl until pale and fluffy.

    granulated sugar
    egg
    vanilla extract
    🥣medium mixing bowl
    🥄whisk

  5. Step 5/17

    Pour the warm cocoa mixture into the egg mixture. Whisk thoroughly until the batter is uniform.

    🥣medium mixing bowl
    🍲small saucepan
    🥄whisk

  6. Step 6/17

    Sift the all-purpose flour, baking powder, and salt over the batter.

    all-purpose flour
    baking powder
    salt
    🥣medium mixing bowl
    🔍fine-mesh sieve

  7. Step 7/17

    Gently whisk the dry ingredients into the batter until only a few dry streaks remain. Do not overmix.

    🥣medium mixing bowl
    🥄whisk
    🥄rubber spatula

  8. Step 8/17

    Reserve 1/4 cup Belgian milk chocolate and 1/4 cup semi-sweet chocolate chunks for topping. Fold the remaining Belgian milk chocolate and semi-sweet chocolate chunks into the batter.

    🍫Belgian milk chocolate
    semi-sweet chocolate chunks
    🥣medium mixing bowl
    🥄rubber spatula
    🥄measuring cups

  9. Step 9/17

    Divide the batter among the lined muffin cups, filling each cup about 90% full. Sprinkle the reserved Belgian milk chocolate and semi-sweet chocolate chunks over the tops.

    🍫Belgian milk chocolate
    semi-sweet chocolate chunks
    🧁regular muffin pan
    🥄rubber spatula

  10. Step 10/17

    Bake the muffins at 425°F (220°C) for 5 minutes. Reduce the oven temperature to 375°F (190°C).

    🧁regular muffin pan

  11. Step 11/17

    Bake for 22 to 24 minutes more. Test with a toothpick; it should come out clean apart from melted chocolate pockets.

    🧁regular muffin pan
    🪵toothpick

  12. Step 12/17

    Cool the muffins in the pan for at least 30 minutes. Transfer them to the wire rack and cool for about 15 minutes more before filling.

    🧁regular muffin pan
    🧊wire rack

  13. Step 13/17

    Place the dark chocolate, milk chocolate, and butter in the small heatproof bowl.

    dark chocolate
    milk chocolate
    butter
    🥣small heatproof bowl

  14. Step 14/17

    Heat the heavy cream in the small saucepan until steaming but not boiling. Pour the hot cream over the chocolate mixture.

    heavy cream
    🍲small saucepan
    🥣small heatproof bowl

  15. Step 15/17

    Let the ganache stand for 2 minutes. Whisk until glossy and completely smooth.

    🥣small heatproof bowl
    🥄whisk

  16. Step 16/17

    Let the ganache cool until thick enough to pipe. Transfer it to the piping bag fitted with the round piping tip.

    🥣small heatproof bowl
    🎂piping bag
    ◽round piping tip
    🥄rubber spatula

  17. Step 17/17

    Insert the piping tip into the center of each cooled muffin. Pipe ganache into each muffin until the center feels filled.

    🎂piping bag
    ◽round piping tip

Composition

Ingredients

Types

Eggs, Oils, Dairy, Flavorings, Leavening Agents, Chocolate, Coffee, Seasonings

Ingredients

Flour, Sugar, Egg, Neutral oil, Full fat yogurt, Vanilla extract, Baking powder, Belgian milk chocolate, Semi-sweet or dark chocolate chunks, Butter, Instant coffee, Milk, Dutch cocoa powder, Salt, Chocolate, Heavy cream

Allergens

Eggs, Milk, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

510 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 61g, Sugars: 42g, Fat: 27g, Saturated fat: 13g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 3.2mg, Potassium: 250mg, Sodium: 170mg

Vitamins

Vitamin A: 190µg, Vitamin D: 0.8µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

29 minutes

Overall

49 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

regular muffin pan, tulip muffin liners, small saucepan, medium mixing bowl, small heatproof bowl, whisk, rubber spatula, fine-mesh sieve, measuring cups, measuring spoons, toothpick, wire rack, piping bag, round piping tip

Appliances

oven, stovetop, microwave

Type

Type

Type Of Dish

Dessert, Snack, Baked Good

Occasions

Breakfast, Brunch, Afternoon Tea, Birthday, Celebration, Potluck

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

American, Western

Geographic

United States, North America

Various

Aspect

Texture

Moist, Tender, Fluffy, Melty, Creamy, Gooey

Flavors

Chocolatey, Rich, Sweet, Cocoa, Coffee, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container,Keep in a cool, dry place,Avoid warm conditions because of the ganache filling), fridge : 4 days (Store in an airtight container,Bring to room temperature for 20 min before serving for a softer ganache), freezer : 2 months (Wrap each muffin individually,Place wrapped muffins in a freezer-safe airtight container,Thaw overnight in the fridge or for 1 to 2 hours at room temperature)