Triple chocolate muffins. Loaded with dark and milk chocolate chunks, these muffins are brimming with chocolatey goodness. The extra dose of chocolate ganache makes them heavenly. Moreover, these are ultra moist and make for an indulgent after dinner treat. Triple decadence!
Sometimes, having a chocolate loaded dessert is essential for keeping sugar cravings at bay. And ultra chocolatey muffins with dark chocolate can help you do just that. Make a big batch to keep in your freezer for any time dessert, especially after dinner.
Triple chocolate muffins. Your favorite chocolate muffins loaded with chocolate three ways - dark chocolate chunks, milk chocolate chunks and chocolate ganache. If you are a fan of dark chocolate, go for dark chocolate chunks alongside dark chocolate ganache. It’s the next level version of your favorite simple chocolate muffins. So decadent!
Triple Chocolate Muffins Recipe
Chocolate muffins - Start with mixing the dry ingredients, flour, sugar, cocoa powder, baking soda and baking powder. You’ll need to use two types of sugar in this recipe, brown sugar and caster or granulated sugar. Give this a quick whisk before adding in the wet ingredients including eggs, oil and sour cream. Once you make a smooth batter, fold in freshly brewed hot coffee followed by plenty of chocolate chunks.
Scoop the mixture into muffin tins and bake in the oven for ultra moist treats.
Chocolate ganache - You just need the classic chocolate ganache to fill the muffins. It’s a basic combo of fresh cream and dark chocolate chunks in the ratio 1:2 to create thick ganache. Make sure the cream is slightly warm to melt the dark chocolate chunks. This ganache mixture is piped into cooled muffins for extra indulgence.
More Muffin Recipes:
- Pumpkin Muffins
- Choc Chip Muffins
- Banana Breakfast Muffins
- One Bowl Easy Blueberry Muffins
- Pancake Muffins
Triple Chocolate Muffins
Ingredients
Muffins:
- 2 and ½ cups all purpose flour plain flour
- 1 cup brown sugar
- 1 cup granulated sugar caster sugar
- ¾ cup natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs at room temperature
- ¾ cup full fat sour cream at room temperature
- ¼ cup vegetable oil
- ¾ cup freshly brewed hot coffee
- ¾ cup dark and milk chocolate chunks
Chocolate ganache:
- ½ cup fresh cream
- 1 cup dark chocolate chips or chunks
Instructions
- Preheat oven to 200 C / 400 F. Line a 12-cup muffin tin with cupcake liners. Line another 12 cup muffin tin with 10 cupcake liners. Set aside.
- Place flour, brown sugar, granulated (caster) sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk to combine. Set aside.
- Make a well in the center in the middle and add eggs, sour cream and oil. Fold gently until just combined. Avoid overmixing. The batter will be thick and sticky.
- Pour in hot coffee. Fold in gently to make smooth batter.
- Add ½ cup chocolate chunks. Fold in gently.
- Spoon ¼ cup batter into each liner.
- Top with remaining chocolate chunks.
- Transfer muffin tins to oven. Reduce temperature to 180 C / 350 F.
- Bake for 20-22 minutes or until a skewer inserted into the centre comes out clean.
- Cool muffins in the pan for about 10 minutes, and then transfer to a wire rack to cool completely.
- To make chocolate ganache, pour warm cream over chocolate and stir until chocolate melts completely. The ganache will be thick, smooth and shiny. Place ganache in piping bag fitted with piping nozzle. Pipe ganache into cooled muffins.
- Store leftover muffins (without ganache) in an airtight container in the refrigerator for about 3-4 days.
Video
Notes
- You can freeze muffins (without ganache) for up to 3 months. Thaw overnight in the refrigerator, and then heat up in the microwave before serving.
- Substitute sour cream with full fat Greek yogurt or even buttermilk if you like.
Nutrition
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