Chocolate Chip Muffin With Molten Chocolate Raspberry Center
muffins
Rich chocolate muffin with a molten center filled with a chocolate raspberry truffle. Topped with raspberries and ganache these delicious muffins please everyone.
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