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.
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