Dark Chocolate Muffins
Rich dark chocolate muffins with silky ganache filling made easily with just a whisk.
Nutrition per 100g
Ingredients
- Muffins
- 200g All-purpose flour
- 40g Cocoa powder (22-24%)
- 4g Baking soda
- 150g Granulated sugar
- 2piece Eggs
- 2g Salt
- 60ml Vegetable oil
- 200ml Whole milk
- 40g Butter
- 50g Dark chocolate (72%)
- 6ml Apple cider vinegar
- 50g Semi-sweet chocolate chunks
- Ganache
- 110ml Heavy whipping cream
- 110g Semi-Sweet chocolate (50%)
Method
For the ganache, heat the heavy whipping cream to a gentle simmer, around 80°C. Pour over chopped semi-sweet chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy. Cover with cling film and refrigerate for about 1 hour, or until it reaches a pipeable consistency.
Preheat the oven to 170°C.
For the batter, sift all-purpose flour, cocoa powder, and baking soda into a large bowl. Whisk in sugar and salt, then make a well in the center.
In a separate bowl, whisk eggs with vegetable oil, melted butter, lukewarm milk just until emulsified.
Pour the wet mixture into the well of the dry ingredients and mix to combine. At the very end, stir in the apple cider vinegar, then fold in the chopped dark chocolate.
Divide batter into muffin cups. Top with semi-sweet chocolate chunks. Bake at 170°C for about 25–28 minutes until a toothpick comes out clean. Let them cool completely on a wire rack before filling.
Use a small knife or muffin plunger to poke a hole in the center of each muffin. Pipe in the chilled ganache.
They’re delicious right away, but even better after 1–2 hours, when the ganache settles into the crumb, creating an extra gooey and moist texture.
Storage
At room temperature: Store muffins with ganache filling in an airtight container in a cool, dry place for up to 2 hours; unfilled can be stored for up to 3 days.
In the refrigerator: Store filled muffins in an airtight container for up to 3 days. Unfilled for up to 5 days. Before serving, let the muffins sit at room temperature for 20–30 minutes, or gently microwave for 10–15 seconds to soften.
In the freezer: Store in an airtight container for up to 3 months. For the best results and most even texture, thaw in the refrigerator overnight (both filled and unfilled muffins).
Make sure muffins are completely cooled before placing them in a container or sealed bag. Even a tiny amount of residual warmth can create condensation, making the muffins soggy and shortening their shelf life.
Notes
When making ganache, stirring movements should be gentle and slow, it keeps the emulsion smooth and silky.
Use ingredients at the right temperature (room-temperature eggs, oil; lukewarm milk, and melted butter) for a smooth, lump-free batter. It helps the muffins rise evenly and properly.
Adding the vinegar at the very end activates the baking soda. This creates air bubbles that help the muffins rise with a soft, tender crumb. Bake immediately after mixing so the bubbles don’t escape.
For neat, pipeable swirls, let both the ganache and muffins cool completely.
