If you enjoy the combination of chocolate and rum in truffles or cocktails as much as we do, then you will be in absolute heaven with our amazing chocolate rum muffins.
These boozy muffins look beautiful and taste even better! They look elegant, taste incredible and are of course vegetarian.
While a perfect dessert for a dinner party, these soft, fluffy and super delicious alcohol infused chocolate muffins also make a great dessert addition at parties, book club meetings or ladies nights.
❤️ WHY YOU'LL LOVE THIS CHOCOLATE RUM MUFFIN RECIPE
✔️ Molten chocolate center. These muffins are the ultimate in chocolate goodness. If you love chocolate you won't want to miss these.
✔️ The chocolate rum center adds a bit of rum flavor that takes these muffins to the next level.
✔️ Rum muffins are a great gift to make for a friend or a party.
POSSIBLE VARIATIONS
- CHANGE THE LIQUOR - Although these chocolate rum molten muffins are absolutely delicious as is, you can get creative with other alcohol flavors. Try flavoring your next batch of chocolate truffles with whiskey, Baileys Irish Cream, amaretto, Grand Marnier or coconut flavored rum.
- FRUIT EXTRACTS – You can also give your truffles a fruity flavor by adding ½ teaspoon of your favorite fruit extract, like orange, lemon, coconut, banana, strawberry or raspberry. See our Chocolate Raspberry Muffin recipe.
CHOCOLATE RUM MUFFINS INGREDIENTS
This section explains how to choose the best ingredients for for easy rum muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though chocolate bars usually guarantee a smoother ganache, chocolate chips can be used here in a pinch.
- Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won't set properly.
- Rum: Feel free to use any type of rum.
- All-purpose flour: Plain all-purpose flour works great here but cake flour can be substituted in a pinch. Cake flour can be substituted by adding an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
- Cocoa powder: Use all natural unsweetened cocoa powder for these muffins. Dutch processed cocoa powder cannot be substituted here as it would change the outcome of the bake and may cause sunken muffins or an odd taste.
- Salt
- Baking Powder
- Baking Soda
- Granulated Sugar
- Egg: Make sure your egg is at room temperature so it blends easier with the other ingredients.
- Unsalted Butter
- Vanilla extract
- Milk
- Sour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
- Semi-Sweet Chocolate Chips: Regular and mini chocolate chips work well in this recipe.
- Gold Sprinkles (optional)
INSTRUCTIONS
This section shows how to cook rum muffins with step-by-step photos and details about the technique. For full instructions, step-by-step photos, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.
MAKE THE CENTER: Chop the dark chocolate bars and place the chocolate pieces in a small heat-proof bowl. In a small saucepan over medium-low heat, simmer the cream in a small saucepan, heating just until it comes to a boil. Pour the hot cream over the chopped chocolate. Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
Once the chocolate is melted (about 5-7 minutes) whisk the chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
Add the rum. (optional) This is totally optional, of course, but now is when you'll want to add your rum, or whatever alcohol you want to use. Refrigerate until the ganache is solid enough to scoop out, at least 30 minutes.
🔴 TIP: Want to make rum truffles with your ganache? Our Rum Truffles recipe uses the same ingredients so you're halfway there!
PREHEAT THE OVEN: Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners and set aside.
MAKE MUFFIN BATTER: In a medium bowl, stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside. In a large bowl, mix together the wet ingredients: egg, cooled butter, vanilla, milk, and sour cream. Combine well.
Using a rubber spatula, stir the dry ingredients into the wet ingredients and mix just until combined. Be careful not to overmix, because it will make your muffins tough. Add the chocolate chips and stir just until distributed throughout the batter.
ASSEMBLE MUFFINS: Using a scoop or a melon baller, scoop tablespoons of the firm chocolate ganache. Make 12 and set aside. Save the extra ganache for topping the muffins at the end.
Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.Place a truffle ball into the muffin tin on top of the muffin batter. Spoon more batter into the pan, filling the muffin tin cups about ¾ full.
Bake muffins for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.
🔴 TIP: The center ganache truffle can be made up to a month in advance and stored in the freezer.
TOP WITH GANACHE: First cool muffins for about 10 minutes in the tin and then transfer them to a wire rack to finish cooling. Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.
Reheat leftover ganache in the microwave until fluid. Microwave for 30 seconds at a time and stir. Spoon ganache over the top of the muffins. Sprinkle with gold sprinkles, if desired.
🔴 TIP: The recipe will make 12+ truffles and 12 muffins. Either one or both recipes can be easily doubled. If you'd like to make truffles AND truffle muffins, simply double the truffle recipe from the start. The recipe will make 8-10 muffins without the truffle center.
⚠️ TIPS FOR THE BEST CHOCOLATE RUM MUFFINS
Follow these tips to make the best chocolate truffles.
✔️ Do not make the muffin batter ahead of time. Make the muffin batter after you make the center ganache filling. The muffins will not rise correctly if the batter sits for a while. If you need to make something ahead, make the ganache filling.
✔️ Do not overmix the batter. When you combine the wet and dry ingredients you will gently fold them together until the dry mix is nearly all invisible. But you should still see a little bit.
STORAGE TIPS
Counter: Chocolate Rum Muffins can be stored in an airtight container or zip top bag for 2-3 days.
Freeze: In a ziploc freezer bag or an airtight plastic container alcohol infused chocolate muffins can be frozen for up to 3 months.
Defrosting: Let the muffins sit at room temperature for at least a couple of hours. Before serving you might want to pop them in the microwave for a couple of seconds (not more than 10 seconds) to make the middle nice and gooey again.
MORE MUFFIN RECIPES
If you're loving these, make sure you check out our Raspberry Muffins, Chocolate Peanut Butter Muffins, Nutella Muffins, Cream Cheese Pumpkin Muffins, and Chocolate Mint Muffins! You might also love this Bacardi Rum Cake with a Coconut Rum Cocktail.
FREQUENTLY ASKED QUESTIONS
⅜ of a cup are equal to a ¼ cup plus 2 tablespoons or 6 tablespoons.
Yes, you can prepare the truffle center way ahead of time and just keep them in the freezer until ready to bake for up to a month. You can also blend the dry ingredients for the muffin batter beforehand to speed up assembly.
Of course you can! Get creative and try any kind of liquor you prefer. You can try whiskey, Baileys Irish Cream, amaretto, Grand Marnier or coconut flavored rum.
Equipment
Ingredients
Rum Truffle Ingredients:
- 3 6oz dark chocolate bars - chopped
- ¾ cup heavy whipping cream
- 1-2 tablespoon rum
Muffin Ingredients:
- 1 cup all-purpose flour
- ⅜ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- 1 large egg - at room temperature
- ¼ cup unsalted butter - melted and cooled
- 1 teaspoon vanilla extract
- ¾ cup milk
- ½ cup sour cream
- ½ cup semi-sweet chocolate chips - plus more for the tops of the muffins, if desired
- gold sprinkles - (optional)
Instructions
Truffle instructions:
- Prepare the ganache first. This recipe will make enough ganache for 12 truffles to fill each of the 12 muffins, plus ganache to top the muffins after they've cooked.
- Finely chop the chocolate bars and place in a heat-resistant bowl.
In a small saucepan, heat the heavy cream until it just begins to simmer. (You can also microwave the heavy cream just until simmering rather than simmering on the stovetop.)
Pour hot cream over the chopped chocolate.
Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
Add the rum then stir until smooth.- Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill until ready to put into the muffin batter.- Set aside any remaining ganache to drizzle over the finished muffins, if desired.
Muffin Instructions:
- Preheat the oven to 375ºF. Line a 12-cup muffin pan with cupcake liners and set aside.
Whisk together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.
Mix together the wet ingredients in a large mixing bowl: egg, cooled butter, vanilla, milk, and sour cream. Combine well.
Stir the dry ingredients into the wet ingredients and mix just until combined. Overmixing will make your muffins tough.
Add ½ cup of chocolate chips and fold gently into the batter.
Spoon about 2 tablespoons of batter into the bottom of each muffin liner in the muffin tin.
Place one rum chocolate truffle into the center of each muffin cavity and then cover with another scoop of batter.- Sprinkle some additional chocolate chips over the top of the batter, if desired.
Bake for approximately 18 minutes until the tops of the muffins are slightly puffed and appear dry on the top.- Cool muffins for about 10 minutes and then transfer to a cooling rack to finish cooling.
- Truffle centers will remain soft and melty while muffins are warm. You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.
Reheat leftover ganache in the microwave until fluid. Spoon ganache over top of muffin.
Sprinkle gold sprinkles on top.
Leave a Reply