The Paris Olympics has been incredible, but I have to give a special shout-out to my fav subplot of the 2024 Olympic games. Mr. Henrik Christiansen. From the day he popped up on my FYP with his chocolate muffin videos, I have been craving a chocolate muffin like never before. So this is my attempt at creating the perfect chocolate muffin based on his videos!
This triple chocolate muffin recipe is the ultimate chocolate muffin recipe. It has the softest and most moist sponge filled with chocolate chunks and a luxurious chocolate ganache.
Yield: 9 Muffins
INGREDIENTS:
CHOCOLATE MUFFIN
- 150g Dark Chocolate (or a mix of different chocolates)
- 80ml Water, Hot
- 1tsp Instant Espresso Powder (semi optional: read tips)
- 50g Cocoa Powder
- 100g Light Brown Sugar
- 100g Caster/Granulated Sugar
- 100g Greek Yogurt
- 1 Large Egg, room temp
- 60ml Vegetable Oil
- 1tsp Vanilla Extract
- 170g Plain/AP Flour
- 1/2tsp Baking Soda
- 1tsp Baking Powder
- 1tsp Salt
CHOCOLATE GANACHE-
- 80g Dark Chocolate
- 80ml Double/Heavy Cream
- Pinch of Salt
STEPS:
PREP-
- Preheat oven to 180°C and line a muffin tin with liners
- Chop the 150g of chocolate into 1cmx1cm cube chunks. This can be a mix of dark, milk, and white chocolate. Set it aside.
MUFFINS-
- In a large bowl, combine water and espresso. Sift in the cocoa powder and whisk until a thick and smooth chocolate paste forms.
- Add brown sugar, caster sugar, yogurt, egg, oil, and vanilla. Whisk until homogenous.
- Add flour, baking soda, baking powder, and salt. Whisk until mostly combined then switch to a spatula and fold until the mixture has no dry bits. Avoid over-mixing the batter.
- Add half of the chopped chocolate chunks, and fold it through the batter.
- Fill the muffin liners 3/4 of the way full.
- Add the rest of the chocolate chunks to the top of each muffin.
- Pop them into the oven at 180°C for 20-25min.
- Let them cool completely before filling them with chocolate ganache.
CHOCOLATE GANACHE-
- Add the three ingredients into a microwave-safe bowl and microwave it gradually until the chocolate is fully melted.
- Mix with a spatula until you get a smooth chocolate ganache.
- Transfer it into a piping bag.
ASSEMBLE-
- Using a small knife, spoon, or any utensil, dig a small hole in the middle of the muffin to give your filling a bit of space.
- Pipe the ganache into the muffins.
- Enjoy immediately to experience the ooey gooey ganache, or leave them to rest overnight so the ganache can set into a thick chocolate spread texture and the flavors of the muffins can develop.
TIPS:
- GANACHE SPLIT: After mixing, did you ganache start to split or look oily? NO NOT PANIC
- Put it in a blender or use an emersion blender. Blend the split ganache until it goes back to its glossy and smooth consistency!
- THE ESPRESSO POWDER, IS IT OPTIONAL: This is one of my most commonly asked questions, and the answer is YES. It is OPTIONAL.
- However, I will always include a little teaspoon of espresso powder in my chocolate cake desserts because it will help intensify the chocolatey flavor. It’ll make it 10x more delicious, and you won’t be able to taste the coffee.
- THE SALT IN THE GANACHE: a little pinch will go a long way but it will help cut through the sweetness and richness of the mixture.
- MAKING YOUR OWN MUFFIN LINERS: If you want that paper folded muffin liner look, you can make it yourself with some baking parchmnet.
- Cut them into 12cmx12cm squares. Press it into your cupcake tray to get that liner shape.
- WHICH CHOCOLATE IS BEST? I like to use dark chocolate because I enjoy the richness and the “not-too-sweet” aspect of dark chocolate. But this recipe will be delicious with which ever chocolate is your favorite!
