In case you’ve never made a dump cake, then tonight is the night to try it. If you are a big fan of berries and cake, then you’ll love this blackberry cake mix cobbler. Similar to a crumble recipe, it taste best topped with a scoop of vanilla ice cream and a dollop of whipped cream.

Additionally, you can also use another kind of fruit or berry in this scrumptious recipe. Besides blackberries, raspberries, strawberries or peaches are other great options. This yummy and versatile recipe will soon be your new favorite fruit dessert.

What is a Dump Cake?

It will soon become completely obvious why this is called a dump cake. Spoiler alert! You dump everything into a baking pan or casserole dish and bake! It’s that easy. Even though it’s a terrible name, the result is out of this world delicious.

There are many variations of this simple dessert but this is one of our absolute favorites. You will not be disappointed. The combination of sweet and tart and cake is perfection. Each bite is a burst of flavor because of the delicious combination of simple ingredients.

If you love using boxed cake mix you might love this poke cake because it’s so pretty and delicious.

Why You’ll Love This

• Notable: easy to make combination of a berry crumble and cake, it tastes amazing topped with vanilla ice cream
• Main Ingredients: blackberries, light brown sugar, vanilla extract, ground cinnamon, ground cardamom, yellow cake mix, quick cooking oats, salted butter
• Cooking Method: oven baked
• Cooking Time: 10 minutes prep time and 40 minutes baking time
• Diets: vegetarian
• Special Equipment Needed: small bowl, 9×13-inch baking dish

WHAT TO MAKE NEXT: If you loved this blackberry cake with fresh blackberries, try our Apple and Blackberry Crumble. You’ll love it because it’s bursting with sweet and tart flavor. It’s the perfect dessert for summer or fall, and a lighter alternative to cake.

Instructions

This section shows how to make blackberry dump cake in the oven, with step-by-step photos and details about the technique. For printable instructions, and nutritional information see the recipe in the recipe card below.

Prep: Grease 9×13 baking pan with butter or nonstick cooking spray. Then preheat the oven to 350°F.

Step 1: Place fresh blackberries in an even layer on the bottom of a baking dish.

Step 2: Afterwards, add brown sugar, vanilla extract, cinnamon, and cardamom on top of the rinsed blackberries. Then mix together with the berries. Make sure to evenly distribute the mixture at the bottom of the pan.

Step 3: Sprinkle a box of cake mix evenly on top of the berry mixture.

Step 4: Add rolled oats on top of the cake mix.

Step 5: Use your hands or a spoon to gently combine the oats and cake mix. Try not to mix the berries into the cake mix.

Step 6: Afterwards, melt 2 sticks butter and pour over the top of dry cake mix in the cake pan. Make sure it’s evenly distributed and cover as much area as possible. That way you avoid large dry patches.

Step 7: Bake for about 45-50 minutes in the preheated 350 degree oven. Make sure to start checking your dump cake at the 45 minute mark. The baking time varies depending on whether you used fresh or frozen fruit.

Step 8: Bake until the blackberry filling is bubbling and the topping is browned and baked through. Let cool for a couple of minutes. Then serve with a scoop of ice cream on top of the fruit cake.

WHAT TO MAKE NEXT: If you love everything blackberry flavored then you’ll love our Blackberry Cocktail. This easy cocktail recipe, with sweetened fruit, a splash of bubbly, and a sprig of thyme, is delicious whether you make it with alcohol or without alcohol.

Common Questions

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Blackberry Dump Cake With Real Berries

10 minute prep to make this easy blackberry dump cake recipe – summer blackberries baked with a cake and oat cobbler-like topping.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword blackberry dessert, blackberry dump cake, blackberry dump cake recipe, dump cake

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 people

Calories 372kcal

Author Andrea + Stef

Equipment

• Baking Pan

Ingredients

• 4 cups blackberries fresh or frozen
• ⅔ cup light brown sugar packed
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• 1 package yellow cake mix (just the dry cake mix)
• ½ cup quick-cooking rolled oats
• 1 cup salted butter melted

Instructions

• Preheat the oven to 350°F.
• Combine blackberries, brown sugar, vanilla extract, cinnamon, and cardamom in 9"x13" baking dish.
  
• Sprinkle cake mix and rolled oats over the blackberry mixture. Use your fingers or a spoon to lightly combine the cake mix and rolled oats.
  
• Pour melted butter evenly over the top of the cake mix/oats.
  
• Bake about 30-50 minutes until the blackberry filling is bubbling and topping is browned and baked through. ***See note below on cooking time.
  
• Serve warm with ice cream or whipped cream.
  

Notes

***Wide range in cook time depends on if you are using fresh versus frozen blackberries – a dump cake made with frozen berries will take longer to cook all the way through.

Nutritional value information does not include ice cream or whipped cream added to the dump cake for serving.

Nutrition

Calories: 372kcal | Carbohydrates: 45g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 436mg | Potassium: 229mg | Fiber: 4g | Sugar: 28g | Vitamin A: 575IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 2mg

The post Blackberry Dump Cake With Real Berries appeared first on Family Dinners.

This tried and true, easy recipe makes the most moist pumpkin muffins you’ve eaten. As far as pumpkin desserts go, these are definitely in my top three. So grab your ingredients and let’s bake some muffins!

Why You’ll Love This

• Notable: moist and fluffy pumpkin muffins with a creamy cheesecake center
• Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, cream cheese, salt and spices
• Cooking Method: oven baked
• Cooking Time: 15 minutes prep, 20 minutes baking time
• Diets: vegetarian
• Special Equipment Needed: muffin tin, mixing bowls, whisk, electric hand mixer, spoon, piping bag, cooling rack

WHAT TO MAKE NEXT: If you love the combination of pumpkin and cream cheese, try our amazing Pumpkin Bar Recipe. This easy fall dessert is a crowd pleaser and uses yellow cake mix and some add-ins to give it an extra flavor boost.

Instructions

This section shows how to bake the best pumpkin muffins in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, preheat the oven to 375°F and fill a 12-cup muffin tin or muffin cups with paper liners. If you use a mini muffin tin or a jumbo muffin tin you’ll need to adjust cook times accordingly.

COMBINE WET INGREDIENTS: In a medium bowl, whisk together your wet ingredients: butter (room temperature), brown sugar, ½ cup granulated sugar, vanilla extract, buttermilk, pumpkin puree, and two eggs. Whisk until well combined.

COMBINE DRY INGREDIENTS: In a separate bowl (large mixing bowl), combine your dry ingredients: flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.

FINISH BATTER: Add the flour mixture to the pumpkin puree mixture and stir just until combined – some lumps in the pumpkin batter are okay. Don’t mix with a food processor, stand mixer or hand mixer. You will accidentally over mix the ingredients.

MAKE CHEESECAKE FILLING: In a third small bowl, use a hand beater (hand mixer) to combine the cream cheese log and other cheesecake filling ingredients. Beat until smooth.

FILL MUFFIN LINERS: Firstly, transfer the pumpkin muffin batter to fill muffin tin, filling each paper cup about ¾ full. Don’t overfill. Afterwards, make a dip in the center top of each muffin batter to create a little “bowl” for the cheesecake mixture. Then, use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. When you are using a plastic bag or a piping bag, you can squeeze some of the sweet cream cheese filling down inside the muffin batter, too! We didn’t try it but you can give it a cream cheese swirl if you want.

BAKE: Bake muffins for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs. Note: If you are using a mini muffin tin you will need to adjust your bake time accordingly.

WHAT TO MAKE NEXT: If you love pumpkin spice flavor then you’ll love Stef’s homemade Pumpkin Spice Latte. The tell tale flavors of pumpkin, cinnamon, cloves, and espresso come together in this fall favorite.

How To Store

Room Temperature: Store pumpkin muffin leftovers in an airtight container or plastic wrapped on the countertop for 2-3 days.

Refrigerate: Let your muffin leftovers cool completely before refrigerating them in an airtight container for 4-5 days. 

Freeze: Freeze pumpkin muffins with cream cheese filling in a freezer safe container or freezer bag for up to 1 month.

Defrosting: Thaw the muffins in the refrigerator overnight or for a couple of hours on the counter.

Common Questions

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Pumpkin Muffins with Cream Cheese Filling Recipe

Delicious, tender muffins packed with a medley of pumpkin and cheesecake flavors. Everything is baked together in one pan for a scrumptious pumpkin muffin with a smooth, creamy cheesecake center.

Course Dessert

Cuisine American

Keyword pumpkin cheesecake muffins, pumpkin cream cheese muffins, pumpkin muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 353kcal

Author Andrea + Stef

Ingredients

Muffin Ingredients

• ½ cup salted butter softened
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• ½ cup buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2 teaspoons baking powder
• ½ teaspoon baking soda

Cream Cheese Filling Ingredients:

• 8 ounces cream cheese softened
• ⅔ cup granulated sugar
• 1 large egg room temperature
• 1 tablespoon all-purpose flour

Instructions

• Preheat oven to 375°F and fill a 12-cup muffin tin with paper liners.
• In a large mixing bowl, whisk together butter, brown sugar, ½ cup granulated sugar, vanilla, buttermilk, pumpkin, and two eggs. Whisk until well combined.
  
• In a separate bowl, combine flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.
  
• Add the dry ingredients to the pumpkin mixture and stir just until combined – some lumps in the batter are okay.
  
• In a third bowl, use a hand beater to combine cream cheese filling ingredients. Beat until smooth.
  
• Transfer the muffin batter to the muffin tin, filling each cup about ¾ full.
  
• Make a dip in the center top of each muffin to create a little “bowl” for the cream cheese filling.
  
• Use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. If you are using a piping bag, you can squeeze some of the filling down inside the muffin batter, too!
  
• Bake for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs.
  
• Cool the muffins for just a few minutes in the pan before transferring to a cooling rack to cool the rest of the way.

Notes

Recipe Tips

• Tip: Do not overmix the batter once you have added the dry ingredients. This will make a tough muffin.
• Tip: Make sure not to overfill the muffin liners, or there won’t be any room for the cheesecake filling.
• Tip: Remove the muffins from the muffin tin to finish cooling so that they do not continue to cook and dry out.

Storage

Store in an airtight container on the countertop for 2-3 days, refrigerate 4-5 days, or freeze for up to 1 month.

More Pumpkin Recipes:

• Pumpkin Bread
• Pumpkin Bread with Chocolate Chips
• Gluten Free Pumpkin Bread
• Pumpkin Pancakes Made With Bisquick
• Pumpkin Spice Pancakes From Scratch
• Pumpkin Bars with Cinnamon Frosting
• Pumpkin Pie Cupcakes

See them all…

 

Nutrition

Calories: 353kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 372mg | Potassium: 137mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3744IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg

The post Pumpkin Muffins with Cream Cheese Filling appeared first on Family Dinners.

What is Pumpkin Bread?

Even though this pumpkin bread is called “bread” it is technically a cake. Pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

Why You’ll Love This

• Notable: moist, light and fluffy pumpkin bread full of warm fall spices
• Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking soda
• Cooking Method: oven baked
• Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.
• Diets: vegetarian
• Special Equipment Needed: electric mixer, 9×5-inch loaf pan

WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices.

Instructions

This section shows how to bake pumpkin loaf in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add them to the wet ingredients. Mix just until combined.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

WHAT TO MAKE NEXT: If you love the warm and spicy flavor of pumpkin bread then you’ll love Stef’s Pumpkin Cinnamon Rolls. The soft sweet pumpkin dough, covered in cream cheese frosting is just to die for.

How To Store

Counter: Leftover pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the pumpkin quick bread sit at room temperature for a couple of hours or overnight.

Common Questions

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Pumpkin Bread

Moist and fluffy pumpkin loaf bursting with pumpkin flavor and warm fall spices. Learn how to make this easy pumpkin quick bread.

Course Bread, Dessert

Cuisine American

Diet Vegetarian

Keyword best pumpkin bread recipe, how to make pumpkin bread, pumpkin bread, pumpkin loaf recipe, pumpkin quick bread recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Calories 2851kcal

Author Andrea + Stef

Equipment

• electric mixer
• 9×5-inch loaf pan
• mixing bowls

Ingredients

• ½ cup salted butter softened
• ½ cup light brown sugar packed
• ½ cup granulated sugar
• 2 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoon pumpkin pie seasoning
• 2 teaspoon baking powder
• ½ teaspoon baking soda

Instructions

• Preheat the oven to 350°.
• Line a 9×5-inch loaf pan with parchment paper.
• With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
  
• In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
  
• Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
  
• Pour batter into the loaf pan.
  
• Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean.
  
• Remove from the oven and place on a cooling rack.
  

Notes

• Allow the bread to cool slightly before removing from the loaf pan.
• Bread will slice better if it has completely cooled.
• Serve with butter or maple butter.

Nutrition

Calories: 2851kcal | Carbohydrates: 431g | Protein: 45g | Fat: 108g | Saturated Fat: 64g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 585mg | Sodium: 3591mg | Potassium: 1271mg | Fiber: 14g | Sugar: 223g | Vitamin A: 41649IU | Vitamin C: 11mg | Calcium: 907mg | Iron: 19mg

The post Pumpkin Bread appeared first on Family Dinners.

What is Pumpkin Bread?

Even though this pumpkin bread is called “bread” it is technically a cake. Pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

Why You’ll Love This

• Notable: delicious combination of fragrant pumpkin bread with melty chocolate chips
• Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking soda, chocolate chips
• Cooking Method: oven baked
• Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.
• Diets: vegetarian
• Special Equipment Needed: electric mixer, 9×5-inch loaf pan

WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices.

Instructions

This section shows how to make pumpkin bread with chocolate chips in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add the flour mixture to the wet ingredients. Mix just until combined. Finally, fold in the chocolate chips.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

WHAT TO MAKE NEXT: If you love the warm and spicy flavor of pumpkin bread then you’ll love Stef’s Pumpkin Cinnamon Rolls. The soft sweet pumpkin dough, covered in cream cheese frosting is just to die for.

How To Store

Counter: Pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the chocolate chip pumpkin quick bread sit at room temperature for a couple of hours or overnight.

Common Questions

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Pumpkin Bread with Chocolate Chips Recipe

Delicious chocolate chip pumpkin bread is made with buttermilk and butter to make it light and moist. This is the best way to make pumpkin bread.

Course Bread, Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chip pumpkin bread, pumpkin bread with chocolate chips, pumpkin bread with Libby’s pumpkin puree, pumpkin quick bread with chocolate chips

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Calories 3755kcal

Author Andrea + Stef

Equipment

• electric mixer
• 9×5-inch loaf pan
• mixing bowls

Ingredients

• ½ cup salted butter softened
• ½ cup light brown sugar packed
• ½ cup granulated sugar
• 2 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoon pumpkin pie seasoning
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup mini chocolate chips

Instructions

• Preheat the oven to 350°.
• Line a 9×5-inch loaf pan with parchment paper.
• With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
  
• In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
  
• Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
  
• Fold in chocolate chips.
  
• Pour batter into the loaf pan.
  
• Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean.
  
• Remove from the oven and place on a cooling rack.
  

Notes

• Allow the bread to cool slightly before removing from the loaf pan.
• Bread will slice better if it has completely cooled.
• Serve with butter or maple butter.

Nutrition

Calories: 3755kcal | Carbohydrates: 554g | Protein: 53g | Fat: 150g | Saturated Fat: 90g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 612mg | Sodium: 3713mg | Potassium: 1271mg | Fiber: 19g | Sugar: 335g | Vitamin A: 42053IU | Vitamin C: 12mg | Calcium: 1116mg | Iron: 21mg

The post Pumpkin Bread with Chocolate Chips appeared first on Family Dinners.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

A generous swirl of cinnamon cream cheese frosting makes these moist cupcakes out of this world yummy. The warming spices make them taste especially good during the colder months. However, they also make a great dessert for a Mexican themed party or dinner all year round.

WHAT ARE MEXICAN HOT CHOCOLATE CUPCAKES?

Mexican hot chocolate cupcakes are moist and fluffy chocolate cupcakes with just a hint of cinnamon and cayenne pepper. This subtle addition of spice does not make the cupcakes taste spicy but gives them an extra aromatic flavor. They are then topped with creamy and delicious cinnamon cream cheese frosting.

❤️ WHY YOU’LL LOVE THIS CINNAMON CHOCOLATE CUPCAKE RECIPE

Notable: Delicious chocolate cake with just a hint of cinnamon. This subtle spice is not spicy but just enough to give the chocolate cake a kick.

Main Ingredients: chocolate cake mix, eggs, butter, milk, cinnamon and cayenne pepper

Cooking Method: oven baked

Cooking Time: 15 minutes (plus cooling and frosting time)

Diets: vegetarian

Special Equipment Needed: cupcake pan, cupcake liners, electric mixer, cooling rack

INGREDIENTS

This section explains how to choose the best ingredients for Mexican hot chocolate cupcakes, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these spicy chocolate cupcake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: chocolate cake mix
• Refrigerated/Frozen Ingredients: eggs, unsalted butter, milk
• Spices: ground cinnamon, ground cayenne pepper
• Frosting: Cinnamon Cream Cheese Frosting (powdered sugar, cream cheese, butter, cinnamon, vanilla extract, heavy cream)

WHAT TO MAKE NEXT: If you love chocolate desserts then you’ll love our Chocolate Peanut Butter Muffins.

INSTRUCTIONS

This section shows how to cook cinnamon chocolate cupcakes in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Preheat your oven to 375°F and line a cupcake pan with paper liners.

MAKE BATTER: First, combine all the cake ingredients in a bowl, then mix until just combined.

BAKE: Divide the batter into the cupcake pan, filling the liners about ⅔-¾ full. Then bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs on it. Let the cupcakes cool completely on a wire rack.

MAKE FROSTING: Meanwhile, using an electric mixer, whip together butter and cream cheese, then add the spices and 1 cup of sugar at a time. Finally, beat the heavy cream into the mixture.

FINISH: Decorate the cooled cupcakes with a nice swirl of cinnamon frosting and a cinnamon stick (optional). Serve.

WHAT TO MAKE NEXT: If you love the combination of cream cheese and cinnamon then you’ll love our Pumpkin Cream Cheese Muffins.

RECOMMENDED TOOLS

Electric Mixer – This recipe requires an electric mixer in order to achieve the desired smoothness and creaminess of the frosting. We do not recommend hand whisking the frosting for this recipe.

HOW TO MAKE AHEAD

You can make these cupcakes up to 3 days ahead of time. Let them cool completely and store in an airtight container in the fridge. Additionally, you can also prepare the frosting 2-3 days in advance and store it in a separate container in the fridge.

Let the cupcakes and frosting come back to room temperature before serving. If the frosting isn’t as fluffy anymore, give it a quick whip with an electric mixer before frosting the cupcakes.

TIPS FOR THE BEST MEXICAN HOT CHOCOLATE CUPCAKES

Follow these tips to make the best spicy chocolate cupcakes.

✔️ Use your favorite cake mix. 

✔️ Don’t overfill the cupcake liners. In order to create nicely domed cupcakes, fill the liners about ⅔-¾ full.

✔️ Cool completely. Allow your cupcakes to cool completely before frosting or the butter in the frosting will melt and make it runny.

✔️ Top with Cinnamon Cream Cheese Frosting. Using our homemade cinnamon frosting will make these cupcakes out of this world delicious.

HOW TO STORE

Refrigerate: Store any leftover cinnamon chocolate cupcakes in an airtight container in the fridge for up to 3 days. Let them come back to room temperature before serving.

Freeze: Store unfrosted cupcakes in a freezer safe container and freeze for up to 3 months.

Defrosting: Thaw Mexican hot chocolate cupcakes in the refrigerator overnight or let them sit on the counter for a couple of hours.

MORE MEXICAN INSPIRED RECIPES

Are you planning a Mexican themed dinner party? Homemade Guacamole, Loaded Beef Nachos or Fried Fish Tacos are some of our other favorite Mexican recipes.

• 
  Instant Pot Mexican Rice
• 
  Air Fried Fish Tacos
• 
  Queso Blanco (White Nacho Cheese Sauce)
• 
  Ground Beef Taco Filling

MORE CHOCOLATE DESSERT RECIPES

If you love chocolate treats as much as we do, you have to try our Double Chocolate Molten Muffins, Chocolate Raspberry Muffins, or No Bake Chocolate Lasagna, for example.

• 
  Double Chocolate Molten Muffins
• 
  Chocolate Peanut Butter Truffles
• 
  Chocolate Rum Muffins
• 
  No Bake Chocolate Lasagna 4 Layer Dessert

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking Mexican hot chocolate cupcakes.

What is Mexican hot chocolate?

Generally, Mexican hot chocolate comes in disk shape and can usually be found in the Mexican food aisle of the supermarket. You can break off pieces and melt it in hot milk. The difference to regular hot chocolate is the added spices. Mexican hot chocolate is flavored with a hint of cinnamon and cayenne pepper for a slight spicy kick.

Does the cayenne pepper make these cupcakes taste spicy?

No, these cupcakes will not burn your mouth. By adding only a ¼ teaspoon of cayenne pepper to the batter you create a slight hint of spiciness within the cupcakes, no overwhelming heat.

Print

Mexican Hot Chocolate Cupcakes

Delicious chocolate cake with just a hint of cinnamon, topped with silky cinnamon cream cheese frosting.

Course Dessert

Cuisine American, Mexican, vegetarian

Keyword cinnamon chocolate cupcakes, Mexican hot chocolate cupcakes, spicy chocolate cupcakes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 20 cupcakes

Calories 295kcal

Author Andrea + Stef

Equipment

• cupcake pan
• cupcake liners
• large bowl
• whisk or cooking spoon
• cooling rack

Ingredients

• 1 box chocolate cake mix
• 3 eggs
• ½ cup butter melted
• 1¼ cup milk
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cayenne pepper
• Cinnamon Cream Cheese Frosting

Instructions

• Preheat the oven to 375°F. Place cupcake liners in a cupcake pan.
• In a large mixing bowl, combine chocolate cake mix, 3 eggs, melted butter, milk, cinnamon and cayenne. Mix until just combined.
  
• Pour batter into cupcake liners in the cupcake tin. Batter should fill the liner about ⅔-¾ full. This recipe makes 20-24 cupcakes, depending on how full you fill the liners.
  
• Bake in the oven for 15 minutes until a toothpick is inserted into the center of a cupcake and comes out clean or with crumbs on it. It should not have gooey batter on it.
  
• Remove from the cupcake pan and place on a cooling rack.
• Meanwhile, make the cinnamon cream cheese frosting.
  
• Once cupcakes are completely cool, frost with a thick layer of frosting.
  

Notes

• Frost the cupcakes using a knife or a piping bag.
• Use pieces of cinnamon sticks, shaved chocolate or an additional sprinkle of cinnamon for decoration. 

Nutrition

Calories: 295kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 1mg

The post Mexican Hot Chocolate Cupcakes appeared first on Family Dinners.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

This silky smooth frosting tastes great on chocolate, vanilla and pumpkin cake and cupcakes, however, you can also use it to frost your next batch of cinnamon buns. If you are looking for inspiration, our Mexican Hot Chocolate Cupcakes and Pumpkin Bars go especially well with this yummy cinnamon frosting.

Table Of Contents

1. WHAT IS CINNAMON CREAM CHEESE FROSTING?
2. INGREDIENTS
3. INSTRUCTIONS
4. RECOMMENDED TOOLS
5. HOW TO MAKE AHEAD
6. TIPS FOR THE BEST CINNAMON CREAM CHEESE FROSTING
7. HOW TO STORE
8. WHAT TO SERVE WITH CINNAMON CREAM CHEESE FROSTING
9. MORE CREAM CHEESE DESSERT RECIPES
10. FREQUENTLY ASKED QUESTIONS
11. Cinnamon Cream Cheese Frosting

WHAT IS CINNAMON CREAM CHEESE FROSTING?

Cinnamon frosting is basically a sweet, silky and creamy vanilla frosting that is taken to the next level by adding cream cheese for tanginess as well as a touch of cinnamon. This scrumptious frosting works really well on pumpkin, carrot, chocolate or vanilla cake, but also tastes amazing on cinnamon rolls.

❤️ WHY YOU’LL LOVE THIS CINNAMON FROSTING RECIPE

✔️ Notable: Quick and easy to make frosting that is bursting with cinnamon flavor and has the most delicious smooth and creamy texture. ✔️ Main Ingredients: butter, cream cheese, powdered sugar, cinnamon, vanilla extract and heavy cream

✔️ Cooking Method: no bake

✔️ Prep Time: 5 minutes

✔️ Pairs well with: chocolate, Mexican chocolate, vanilla, pumpkin, apple, zucchini and carrot cake and cupcakes

✔️ Diets: gluten free, vegetarian

✔️ Special Equipment Needed: electric mixer

INGREDIENTS

This section explains how to choose the best ingredients for cinnamon cream cheese frosting, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these cinnamon frosting ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: powdered sugar
• Refrigerated/Frozen Ingredients: unsalted butter, cream cheese, heavy cream
• Spices: ground cinnamon, vanilla extract

WHAT TO MAKE NEXT: If you love this silky and creamy frosting then you’ll love our Pumpkin Bar Recipe.

INSTRUCTIONS

This section shows how to cook cinnamon cream cheese frosting, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

WHIP BUTTER AND CREAM CHEESE: First, add softened butter and cream cheese to a large bowl and whip with an electric mixer until smooth.

ADD SPICES: Then add cinnamon and vanilla extract and mix until combined.

ADD SUGAR: Add one cup of sugar to the butter mixture at a time and mix until well combined. Repeat with the remaining sugar.

FINISH: Finally, add the heavy cream and whip until the frosting is light and smooth.

WHAT TO MAKE NEXT: If you love the flavor of cinnamon then you’ll love our Apple Crisp Recipe without Oats.

RECOMMENDED TOOLS

Electric Mixer – This recipe requires an electric mixer to achieve the desired smoothness and creaminess of the frosting. We do not recommend hand whisking this recipe.

HOW TO MAKE AHEAD

Cinnamon frosting can be made ahead of time. Store the frosting in an airtight container in the fridge for up to 3 days before using. When you are ready to use the cinnamon cream cheese frosting, let it get to room temperature and rewhip it if necessary.

TIPS FOR THE BEST CINNAMON CREAM CHEESE FROSTING

Follow these tips to make the best cinnamon frosting.

✔️ Use an electric hand mixer. We do not recommend hand whisking this frosting, because only an electric mixer is able to make this frosting light and smooth.

✔️ Make sure the butter and cream cheese are very soft (not melted). It is crucial for a smooth frosting to let the butter and cream cheese come to room temperature first. Otherwise your frosting will have chunks in it.

✔️ Add the sugar slowly. Adding all the powdered sugar at once will create a big mess.

HOW TO STORE

Refrigerate: Store any leftover cinnamon frosting in an airtight container in the fridge for up to 3 days. We also recommend refrigerating any cakes or cupcakes with cinnamon cream cheese frosting on them. Let them come back to room temperature before serving.

Freeze: Store leftover frosting in a freezer safe container and freeze for up to 3 months.

Defrosting: Thaw cinnamon frosting in the refrigerator overnight or let it sit on the counter for a couple of hours. Rewhip the frosting with an electric mixer for a creamier consistency before using.

WHAT TO SERVE WITH CINNAMON CREAM CHEESE FROSTING

This incredibly light and creamy frosting tastes amazing on Mexican Hot Chocolate Cupcakes, Pumpkin Bars, Cinnamon Rolls, or your favorite chocolate, vanilla or carrot cake or cupcakes.

• 
  Mexican Hot Chocolate Cupcakes
• 
  Pumpkin Bar Recipe

MORE CREAM CHEESE DESSERT RECIPES

If you love cream cheese desserts as much as we do you also have to try our Cream Cheese Filled Blueberry Lemon Bread, Pumpkin Cream Cheese Muffins or Caramel Apple Cheesecake Hand Pies.

• 
  Cream Cheese Filled Blueberry Lemon Bread
• 
  Pumpkin Muffins with Cream Cheese Filling
• 
  Chocolate Peanut Butter Cheesecake Hand Pies
• 
  Cherry Cheesecake Hand Pies

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking cinnamon cream cheese frosting.

Is it better to use regular or clear vanilla extract for this frosting?

You can use both, regular vanilla and clear vanilla with this frosting. Regular vanilla is made from actual vanilla pods and therefore dark in color. While natural it also adds a slight dark tinge to your frosting. Clear vanilla flavoring is made synthetically but also adds a nice vanilla flavor without adding a dark tinge to your frosting.

How many cupcakes can I frost with this amount of frosting?

Generally, you can frost up to 24 cupcakes with 2 cups of frosting. However, it all depends on your frosting technique and the amount of frosting you want on a cupcake. If you apply a thinner layer of frosting with a knife you will most likely be able to frost more cupcakes compared to piping a nice tall swirl on top of them.

Can I add more cinnamon to this recipe?

Of course! We recommend preparing the recipe according our instructions and tasting the finished frosting before adding more cinnamon. Depending on your preference you can add 2 teaspoons or up to a tablespoon of cinnamon. For best results, only add little amounts of cinnamon at a time until reaching the desired flavor. Be aware that fresh cinnamon is usually more potent in flavor than spices that have been sitting on the spice rack for a while.

Print

Cinnamon Cream Cheese Frosting

Light, creamy and smooth cream cheese frosting with just the right amount of cinnamon that tastes amazing on chocolate and vanilla cupcakes. Cinnamon cream cheese frosting pairs perfectly with chocolate, vanilla, pumpkin, apple and more!

Course Dessert

Cuisine American, vegetarian

Keyword cinnamon cream cheese frosting, cinnamon frosting, cream cheese frosting recipe, how to make cinnamon cream cheese frosting, how to make cream cheese frosting

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 cupcakes

Calories 150kcal

Author Andrea + Stef

Equipment

• large mixing bowl
• hand mixer

Ingredients

• ½ cup unsalted butter softened
• 8 oz cream cheese softened
• 4 cups powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoon heavy cream

Instructions

• Whip together butter and cream cheese with an electric mixer on low speed.
  
• Add cinnamon and vanilla extract. Whip until creamy and smooth.
  
• Add powdered sugar 1 cup at a time and whip.
  
• Add heavy cream.
  
• Whip until frosting is smooth.
  

Notes

• Taste your frosting before using. If it needs more of something for your taste, add it.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 31mg | Potassium: 16mg | Fiber: 0.04g | Sugar: 20g | Vitamin A: 264IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.03mg

The post Cinnamon Cream Cheese Frosting appeared first on Family Dinners.

This pumpkin bar recipe is moist and perfectly seasoned for a subtle and sweet pumpkin flavor. With a cinnamon cream cheese frosting and a pumpkin and yellow cake mix recipe it’s easy to make and not your average pumpkin cake recipe. These easy pumpkin bars are the perfect fall dessert recipe.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

❤️ WHY YOU’LL LOVE THIS PUMPKIN BAR RECIPE

✔️ Notable: Perfectly seasoned pumpkin cake with a cinnamon cream cheese frosting.

✔️ Main Ingredients: pumpkin puree, yellow cake mix, butter, eggs, pumpkin pie spice. This is a quick cake to make. No need for all-purpose flour, sugar, brown sugar, baking powder, baking soda, or salt.

✔️ Cooking Method: oven baked

✔️ Cooking Time: 20 minutes. Plus cool time and frosting time.

✔️ Diets: vegetarian

✔️ Special Equipment Needed: sheet pan

INGREDIENTS

You may have all of these pumpkin bar ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry or Dry Ingredients: Yellow cake mix, canned pumpkin puree.
• Refrigerated Ingredients: Eggs, butter
• Spices: Pumpkin pie spice (or make your own with cinnamon, nutmeg and cloves)
• Frosting: Cinnamon Cream Cheese Frosting (powdered sugar, cream cheese, butter, cinnamon, vanilla extract, heavy cream)

WHAT TO MAKE NEXT: If you love pumpkin spice bars then you’ll love our Pumpkin Cream Cheese Muffins.

INSTRUCTIONS

This section shows how to cook pumpkin sheet cake bars. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

Prep: Preheat your oven to 350°F and grease your half sheet pan (18 x 13 inch jelly roll pan). See baking pan notes in the recipe card for thinner cake bars.

Make The Cake: In a large bowl or the bowl of an electric mixer, stir to combine cake mix and pumpkin pie spice with the wet ingredients: eggs, butter, pumpkin puree. Do not overmix. Pour pumpkin mixture evenly into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted comes out cleanly or with small dry crumbs on it. Allow to cool completely.

Frost Cake: Make our cinnamon cream cheese frosting or buy prepared cream cheese frosting. Frost the tops of the cake. Cut into squares and serve.

WHAT TO MAKE NEXT: If you love pumpkin then you’ll love our Mini Pumpkin Pie Cupcakes.

TIPS FOR THE BEST PUMPKIN BARS

Follow these tips to make the best pumpkin and yellow cake mix bars.

✔️ Use pumpkin puree. Make sure you have pumpkin puree, not canned pumpkin pie filling.

✔️ Make them thinner. For thinner bars, use 2 half sheet pans (or a full sheet pan if that fits into your oven). pour half the batter into each. Adjust bake time accordingly.

✔️ Cool completely. Allow your cake to cool completely before frosting. If you try frosting warm pumpkin cake it will stick to your knife.

✔️ Frosting. Use our Cinnamon Cream Cheese Frosting recipe for the best frosting!

✔️ Nuts and chocolate. Add a little something extra by adding your favorite nuts or chocolate chips to the batter before baking.

HOW TO STORE

Store leftovers, covered in the fridge, for up to 5 days or freeze in a freezer safe airtight container for up to 1 month.

MORE FALL DESSERT RECIPES

• 
  Pumpkin Muffins with Cream Cheese Filling
• 
  Pumpkin Pie Cupcakes
• 
  Apple Crisp Recipe Without Oats
• 
  Caramel Apple Cheesecake Hand Pies

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about baking this pumpkin and yellow cake mix recipe.

Is there a difference between pumpkin pie filling and pumpkin puree?

Yes! Pumpkin pie filling and pumpkin puree are very different. For this recipe you need pumpkin puree.

How many calories in a pumpkin bar?

These pumpkin bars have 251 calories each.

Should you refrigerate pumpkin bars?

Yes, you should refrigerate your pumpkin bars. The cream cheese frosting needs to be refrigerated. You can refrigerate for up to 5 days in an airtight container.

Print

Pumpkin Bars

These deliciously moist pumpkin bars with cinnamon cream cheese frosting are amazing. This easy fall dessert is a crowd pleaser. This pumpkin bar recipe uses yellow cake mix and some add-ins to give it an extra flavor boost.

Course Dessert

Cuisine American

Keyword cake, frosting, pumpkin

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Frosting Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 20 pieces

Calories 251kcal

Author Andrea + Stef

Ingredients

• 1 yellow cake mix
• 2 eggs room temperature
• ½ cup butter softened
• 15 ounce canned pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 cups Cinnamon Cream Cheese Frosting (or any cream cheese frosting)

Instructions

• Preheat the oven to 350°F. Grease a half sheet pan and set aside.
• In the medium bowl of a standing mixer, or using a large bowl and hand mixer, beat together all of the ingredients: cake mix, eggs, butter, pumpkin, and pumpkin pie spice.  Scrape down the sides of the bowl several times to be sure you incorporate all of the cake mix into the batter.  The batter will be thick.
  
• Spread the batter evenly in the prepared pan.
  
• Bake for 20-25 minutes or until just a few crumbs remain when tested with a toothpick.
  
• Cool completely before frosting.
• Spread cream cheese frosting in a thick layer on top of the pumpkin cake base.
  
• Cut into squares and serve.
  

Notes

Storage:

Store any leftovers, covered in the refrigerator, for up to 5 days or freeze for up to 1 month.

Tips:

• Use pumpkin puree, not canned pumpkin pie filling.

• For thinner bars, use 2 half sheet pans and pour half the batter in each.

• Allow the cake to cool completely before frosting. Trying to frost warm pumpkin bars will make them crumble and stick to your knife.

• Use cinnamon cream cheese frosting or plain cream cheese frosting.

 

Nutrition

Calories: 251kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 257mg | Potassium: 142mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3344IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

The post Pumpkin Bar Recipe appeared first on Family Dinners.

Today we are making molten chocolate lava cake, but in the form of muffins, because let’s face it, these are just easier to eat this way. You have probably seen lava cake on restaurant dessert menus, and if you love those, you will find these extra addicting!

We know they sound really fancy, but honestly, you only need a few simple ingredients to make the best molten chocolate cakes. Be sure to serve these when you have company over, because they are always a real crowd pleaser!

CHOCOLATE MOLTEN MUFFIN INGREDIENTS

You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients.

• Molten Center: heavy cream, dark chocolate bars (we really like Ghiradelli)
• Muffins: flour, cocoa powder, salt, baking powder, baking soda, sugar, egg, butter, vanilla, milk, sour cream, white chocolate chips, semi-sweet chocolate chips

SIMILAR RECIPES

Enjoy this great recipe or some of these other similar recipes you will love:

• Chocolate Raspberry Muffins– the perfect combo of chocolate and raspberry
• Chocolate Peanut Butter Muffins – for the peanut butter cup lover
• Chocolate Mint Muffins – all the chocolate flavor with just the right amount of mint
• Chocolate Rum Muffins – rich, moist, and decadent!

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

PREPARE THE MOLTEN GANACHE CENTER: Chop the chocolate bar into medium sized pieces and place them into a heat safe bowl. Pour the cream into a small saucepan and let it simmer, heating it just until it comes to a boil. Pour the hot cream over the chopped chocolate and cover it with a lid or large plate to trap in the heat. Whisk the chocolate mixture together until you have a smooth and creamy ganache.

Place the dark chocolate ganache in the refrigerator for about 2 hours. Scoop out several tablespoons at a time to make each truffle. Roll them between your hands to make a ball shape. Repeat until all of the batter is gone.

Place them on a parchment lined baking sheet. Once all 12 truffles are on the baking sheet, place them in the fridge for about 30 minutes.

🔴 TIP: If you’re low on time you can skip the refrigeration and just scoop a spoonful of the filling into the muffin batter when you’d put the ganache ball into the muffin cup.

PREPARE: Let’s make the muffins! Start by preheating the oven to 375 degrees and place cupcake liners in the muffin tin.

MAKE THE BATTER: In a medium bowl, add the flour, cocoa powder, salt, baking powder, baking soda, and sugar; whisk together and set aside.

Add the egg, cooled butter, vanilla, milk, and sour cream to a large mixing bowl and mix until combined. You can hand mix with a rubber spatula or use an electric hand mixer.

Stir the dry ingredients into the bowl with the wet ingredients until almost combined. Gently fold in a ½ cup of chocolate chips, being careful to not overmix the cake batter.

🔴 TIP: The muffins may sink if the batter sits out too long (due to the baking soda and the baking powder bubbling when they come into contact with liquid.) Do not prepare the batter ahead of time.

MAKE THE MUFFINS: Scoop 2 tablespoons of batter to each lined muffin cup. Then add a ganache center, then fill the rest of the muffin tin with batter until it’s about ⅔ full.

BAKING TIME: Cook for about 18 minutes. The tops of the chocolate cupcakes should look a little dry and slightly puffed once they are ready. Sticking a toothpick in to test the doneness will not work with this recipe because of the melted chocolate in the middle of the cake.

COOL: After you have taken the muffins out of the oven, allow them to rest for 10 minutes in the muffin pan. Then transfer them to a wire rack so they can finish cooling.

DECORATE: Reheat the melted ganache and add it to a piping or plastic bag to drizzle chocolate over the top. Add sprinkles, a dust of powdered sugar, or additional chocolate chips. Feel free to serve with a scoop of vanilla ice cream for the ultimate dessert craving.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

MORE CHOCOLATE MUFFIN RECIPES

If you love muffins you’ll enjoy our Chocolate Mint Muffins, Cornbread Muffins or our Cream Cheese Filled Pumpkin Muffins. You’ll also salivate at these other molten muffins!

FREQUENTLY ASKED QUESTIONS

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Double Chocolate Molten Muffins

Deliciously decadent muffins are soft and gooey in the center. Make a bunch to share or freeze them to eat later.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Chill Time 2 hours hours

Servings 12

Calories 306kcal

Author Andrea + Stef

Ingredients

Dark Chocolate Truffle Ingredients:

• 2 4 oz. dark chocolate bars, chopped
• ½ cup heavy whipping cream

Muffin Ingredients:

• 1 cups all-purpose flour
• ⅜ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cups granulated sugar
• 1 large egg 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
• ½ cup white chocolate chips

Instructions

Truffle Instructions:

• Prepare the truffles first. This recipe will make 12 truffles to fill each of the 12 muffins.
• Place chopped dark chocolate pieces in a small heat-proof bowl.
  
• Simmer the cream in a small saucepan, heating just until it comes to a boil. Pour cream over the chopped chocolate and place a large plate or lid over the bowl to trap the heat.
  
• 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 does not melt all the way.
  
• Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
• Scoop tablespoons of the dark chocolate ganache and roll it between your hands to form 12 round balls. Place the formed truffles on a sheet pan lined with parchment paper and place 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 375°F. Line a 12-cup muffin pan with cupcake liners.
• Whisk together flour, cocoa powder, salt, baking powder, baking soda, and sugar; set aside.
  
• Mix together egg, cooled butter, vanilla, milk, and sour cream in a large mixing bowl until well combined.
  
• Stir the dry ingredients into the wet ingredients just until combined.
  
• Add ½ cup 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 dark 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. Scoop into a piping bag or a small plastic bag and snip the corner off. Drizzle the ganache over the tops of the muffins.
• Melt white chocolate chips in a small microwave-safe bowl. Heat for 30 seconds at a time, stirring until chocolate is fully melted. Drizzle white chocolate over the muffins as well, if you wish.
  

Notes

Storage:

Store in an airtight container for 2-3 days or freeze for up to 3 months.

Notes:   

 

Do not mix the muffin batter until the truffles are rolled and ready.

 

The muffins may sink if the batter sits out too long (due to the baking soda and the baking powder bubbling when they come into contact with liquid.)

 

The heavy cream for the chocolate ganache can be heated in the microwave instead of simmered on the stovetop, if you wish.

 

The recipe will make 12 truffles and 12 muffins.  

Nutrition

Calories: 306kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 162mg | Potassium: 198mg | Fiber: 2g | Sugar: 22g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg

The post Double Chocolate Molten Muffins appeared first on Family Dinners.

There is some debate about whether or not you can still call a muffin with a truffle inside it a muffin rather than a cupcake but we’re sticking with muffin. Definitely eat this for breakfast. We like to call these chocolate raspberry truffle muffins but look at that delicious, runny center!

MOLTEN CHOCOLATE RASPBERRY MUFFIN INGREDIENTS

You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. For full ingredient amounts please see the recipe card at the bottom of the post.

• Truffle: heavy cream, baking chocolate, raspberry extract
• Muffin: flour, sugar, salt, baking powder, baking soda, cocoa powder, chocolate chips, butter, vanilla, sour cream, eggs
• Topping: raspberries, chocolate ganache

POSSIBLE VARIATIONS

SIMILAR RECIPES

Enjoy this great recipe or choose one of these other similar recipes:

• Double Chocolate Molten Muffins
• Chocolate Mint Muffins
• Chocolate Peanut Butter Muffins
• Nutella Molten Muffins

Chocolate Raspberry Truffles

Easy and decadent chocolate truffles with raspberry infused center.

Chocolate Pastry Puffs

Quick and easy chocolate puff pastries use frozen puff pastry sheets and pure chocolate. Fold and bake for a simple and delicious treat!

Salted Caramel Hot Chocolate Bombs Recipe

Pin Recipe

Use baking chocolate wafers to make delicious and speedy salted caramel hot chocolate bombs – filled with salted caramel for the perfect rich cup of hot cocoa!

1 hour hour 3 minutes minutes

Check out this recipe

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

PREPARE TRUFFLES

CHOP CHOCOLATE: Chop the dark chocolate bar into small pieces. Place in a small bowl.

HEAT HEAVY CREAM: Over medium heat, in a small saucepan, bring heavy whipping cream to a low simmer.

COMBINE: Pour over cut up chocolate pieces. Cover bowl for 5 minutes.

STIR: Add raspberry extract to chocolate and cream. Stir to combine. This melted chocolate is called ganache.

COOL GANACHE: Place bowl of ganache into the refrigerator or freezer for 30 minutes to let the ganache cool.

MAKE TRUFFLES: Using a small melon baller or teaspoon, scoop up ganache and roll in your hands to make small balls. Place on a baking sheet on parchment paper and refrigerate until you are ready to use them.

RESERVE GANACHE: Optional: reserve ¼ cup of ganache to use as a topping to the muffins once they’re cooked.

MAKE MUFFINS

COMBINE: Add the dry ingredients to the wet ingredients. Stir just until almost combined. Use a spatula to scrape the sides of the bowl.

ADD CHOCOLATE CHIPS: Add chocolate chips. Stir a couple times to combine.

ADD BATTER TO MUFFIN TIN: Using a small cup measuring cup, pour muffin batter into bottom of the muffin tin cups, filling each cup about ¼ full.

ADD TRUFFLE: Add a chocolate raspberry truffle ball to each muffin cup.

FILL MUFFIN CUP: Cover the truffle ball with more muffin batter until each muffin cup is about ¾ full.

ADD RASPBERRIES: By hand, place fresh raspberries on top of each muffin. Push them in slightly.

BAKING TIME: Bake muffins for 15 minutes. Turn the oven down to 325°F and bake for 3 more minutes. Test muffin with a toothpick to determine if they’re cooked (remember the center will be molten). Remove from oven.

COOL: Allow to cool for 5 minutes in muffin tin. Then move to a wire rack (cooling rack).

OPTIONAL: In the microwave, melt the remaining ¼ cup of ganache by heating for 20 second intervals. Stir between intervals and remove from microwave when it is melted. Use a spoon or pastry bag to drizzle ganache over cooked muffins.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Counter: Store in an airtight container or ziploc bag on the counter for up to 3 days if you can’t eat it right away. Microwave for 10-15 seconds to reheat and melt the molten center.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

No Bake Chocolate Lasagna

Pin Recipe

Creamy layers of chocolate cookie crumbs, cream cheese filling, chocolate pudding, and whipped topping make this Chocolate Lasagna recipe a family favorite.

1 hour hour 30 minutes minutes

Check out this recipe

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

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Chocolate Chip Muffin With Molten Chocolate Raspberry Center

Rich chocolate muffin with a molten center filled with a chocolate raspberry truffle. Topped with raspberries and ganache these delicious muffins please everyone.

Course Dessert

Cuisine American

Keyword chocolate, cornbread muffins, raspberry, truffle

Prep Time 40 minutes minutes

Cook Time 18 minutes minutes

Topping Time 10 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 12 muffins

Calories 274kcal

Author Andrea + Stef

Ingredients

Raspberry Truffle Ingredients

• 8 oz dark chocolate chopped
• ½ cup heavy whipping cream
• ½ teaspoon raspberry extract

Chocolate Muffin Ingredients

• ⅜ cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup buttermilk
• ½ cup sour cream
• ¼ unsalted butter melted and cooled
• 1 egg large, room temperature
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips
• 1 cup raspberries

Instructions

Prepare Raspberry Truffles

• Chop the dark chocolate bar into small pieces. Place in a small bowl.
• Over medium heat, in a small saucepan, bring heavy whipping cream to a low simmer.
• Pour over cut up chocolate pieces. Cover bowl with a plate or lid.
• Let sit for 5 minutes. Add raspberry extract to chocolate and cream. Stir together until smooth. It will be a glossy ganache.
  
• Refrigerate or freeze for 30 minutes.
• Once the truffle ganache has cooled, remove from refrigerator and make small chocolate truffle balls. Place them on a baking sheet lined with parchment paper or a silicone mat. Refrigerate until you need them.
  
• Optional: Save about ¼ cup of ganache to use as a topping once the muffins are baked. You will re-melt the ganache.

Chocolate Truffle Muffin Instructions

• Preheat oven to 375° F. Line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, stir together the dry ingredients: cocoa powder, flour, sugar, salt, baking powder, baking soda.
  
• In a large bowl, stir together the wet ingredients: buttermilk, sour cream, melted then cooled butter, egg, vanilla.
  
• Add the dry ingredients to the wet ingredients. Stir just until almost combined.
  
• Add chocolate chips. Stir a couple times to combine.
• Using a small cup measuring cup, pour muffin batter into bottom of the muffin tin cups, filling each cup about ¼ full.
  
• Add a chocolate raspberry truffle ball to each muffin cup.
  
• Cover the truffle ball with more muffin batter until each muffin cup is about ¾ full.
  
• By hand, place raspberries on top of each muffin. Push them in slightly.
  
• Bake muffins for 15 minutes. Turn the oven down to 325°F and bake for 3 more minutes. Test muffin with a toothpick to determine if they're cooked (remember the center will be molten). Remove from oven.
  
• Allow to cool for 5 minutes in muffin tin. Then move to a cooling rack.
  
• Optional: In the microwave, melt the remaining ¼ cup of ganache by heating for 20 second intervals. Stir between intervals and remove from microwave when it is melted. Use a spoon to drizzle ganache over cooked muffins.
  

Notes

Tips:

You can use whole milk in place of the buttermilk in the muffin recipe if you don’t have any buttermilk on hand.

You can reheat muffins in the microwave for 10-15 seconds to remelt the truffle center.

Recipe yields 10-12 muffins without the truffle center. Both the muffin and the truffle recipes can be doubled.

Truffles can be made in advance and stored in the freezer in an airtight container for up to 1 month.

Do not mix the muffin batter until the truffles are rolled and ready. The leavening agents (baking powder and baking soda) react when they come into contact with liquid and, therefore, the muffins may not rise during baking if the batter sits for a while before cooking.

You can also microwave the heavy cream just until simmering rather than simmering on the stovetop. Be careful not to burn.

Storage:

Store in an airtight container for 2-3 days or freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 274kcal | Carbohydrates: 25g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 167mg | Potassium: 292mg | Fiber: 4g | Sugar: 9g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 4mg

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The post Chocolate Raspberry Muffins appeared first on Family Dinners.

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.

• 
  Chocolate Peanut Butter Muffins
• 
  Chocolate Raspberry Muffins
• 
  Cornbread Muffins
• 
  Pumpkin Muffins with Cream Cheese Filling

FREQUENTLY ASKED QUESTIONS

How can I measure out ⅜ of a cup cocoa powder without an ⅛ cup?

⅜ of a cup are equal to a ¼ cup plus 2 tablespoons or 6 tablespoons.

Can you pre prep to make chocolate rum muffins even quicker?

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.

I don’t have any rum at hand, can I flavor my truffles with a different kind of liquor?

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.

---

Print

Chocolate Rum Muffins

Delicious and light chocolate muffins with a rich molten chocolate truffle center, flavored with just the right amount rum. 

Course Dessert

Cuisine American, vegetarian

Keyword alcohol infused muffins, chocolate rum muffins, molten rum muffins, rum ganache

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Chill Time 2 hours hours

Servings 12 muffins

Calories 511kcal

Author Andrea + Stef

Equipment

• knife and cutting board
• mixing bowls
• plate
• small saucepan
• whisk
• scoop or melon baller
• sheet pan lined with parchment paper
• muffin tin
• paper muffin cup liners
• measuring cups and spoons

Ingredients

Rum Truffle Ingredients:

• 3- 6oz dark chocolate bars chopped (18 oz. total)
• 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.
  

Notes

The heavy cream for the chocolate ganache can be heated in the microwave instead of simmered on the stovetop, if you wish. 

 

Truffles can be made up to a month in advance and stored in the freezer. 

 

Do not mix the muffin batter until the truffles are rolled and ready. The muffins may sink if the batter sits out too long (due to the baking soda and the baking powder bubbling when they come into contact with liquid).

 

 

This 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. 

 

 

Storage: You can store the muffins in an airtight container for 2-3 days or freeze them for up to 3 months. 

Nutrition

Calories: 511kcal | Carbohydrates: 47g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 159mg | Potassium: 459mg | Fiber: 7g | Sugar: 27g | Vitamin A: 461IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 7mg

The post Chocolate Rum Muffins appeared first on Family Dinners.