Ingredients
Batter
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180 grams All-purpose Flour
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2 Eggs
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180 grams Sugar
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60 grams Cocoa Powder
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½ Teaspoon Salt
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1 Teaspoon Baking Soda
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1 Teaspoon Instant Coffee
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150 grams Dark Chocolate chopped
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1 Teaspoon Vanilla Extract
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120ml Buttermilk
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60ml Oil
Filling
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100g Dark Chocolate chopped
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50ml Cream
1. Batter
1. Add your flour to a bowl. Now combine it with your sugar, cocoa powder, salt and baking soda.
2. In another bowl, combine eggs, instant coffee, vanilla extract, buttermilk and your oil. Preheat your oven to 180°C.
3. Now add your wet ingredients to your dry ingredients and mix everything well together. Make sure that there are no clumps.
4. After combined, add your chopped chocolate chunks and fold these under the batter with a spatula. Make sure to leave some chocolate chunks over for topping your muffins later.
2. Scooping
1. Prepare your muffin tray and scoop your batter into the tray.
2. Top every muffin of with some left-over chocolate chunks.
3. Bake for 30 minutes.
3. Filling
1. While we let the magic happen in the oven, we prep the filling. Pour your cream into a pan and heat it up until it bubbles.
2. Pull your away from the stove and combine your chocolate chunks in the pan with your cream. Make sure that your chocolate melts properly and that there are no clumbs left.
3. Let your filling cool off and fill it into a piping sauce bottle.
4. Set aside and fill your muffins with your filling later.
4. Assemble
1. Let your muffins cool down for 10 minutes. If you're impatient, 5 minutes.
2. Before you get your muffins out of the tray, we fill them with our filling. There are different ways to fill the muffins. I like to stick the piping bottle into the muffin from the top and to squeeze gently. Try to make 2 to 3 holes on the top of your muffin so you can fill your muffins generously. Make sure to be gentle, since squeezing the bottle too hard could make your muffin break apart.
3. Get your muffins out of your baking tray and place them on your dish.
4. Enjoy!
Tips
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Use high quality chocolate for the batter and filling. Make sure that the cocoa percantage is at least 55%
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Allow the sauce to cool slightly before using.
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Fill your muffins generously
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Serve your muffins warm