Ingredients
Scale
- 1 ¾ cup all-purpose flour (241g)
- ½ cup Dutch processed cocoa powder (41g)
- 1¼ cup granulated sugar (250g)
- ½ cup vegetable oil (118mL)
- 1 large egg
- ½ cup whole milk, hot (118mL)
- ¾ teaspoon instant espresso or coffee powder
- ¾ cup sour cream (185g)
- ¾ teaspoon vanilla extract
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup milk chocolate chunks (100g)
- ½ cup dark chocolate chunks (100g)
- 4 oz heavy cream, warmed
- 2 oz milk chocolate chunks
- 2 oz dark chocolate chunks
- Pinch of salt
Instructions
- Whisk together egg and sugar until light and pale.
- Blend in vegetable oil, sour cream, and vanilla extract until combined.
- Combine cocoa powder, espresso powder, and hot milk in a separate bowl until smooth.
- Incorporate the cocoa mixture into the main mixture without overmixing.
- Fold in flour, baking soda, and salt gently.
- Stir in three-quarters of the chocolate chunks.
- Fill muffin tins and rest for 30 minutes.
- Preheat oven to 425°F and bake for 5 minutes, then lower temperature to 350°F and bake until nearly clean toothpick, about 15-20 minutes.
- Prepare ganache by combining heavy cream, chocolate chunks, and salt; whisk until smooth.
- Hollow out muffins and pipe in ganache.
Notes
Room temperature ingredients yield better results.
Avoid over-mixing to keep muffins light.
Cool muffins before filling with ganache.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 21g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg