Bakery-Style Triple Chocolate Fudge Muffins
Bakery-Style Triple Chocolate Fudge Muffins
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, semi-sweet or dark, for batter
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee, or hot water
For the Chocolate Ganache
- 4 ounces chocolate chips, or chocolate chunks, for ganache
- 1/2 cup heavy cream, for ganache
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 425
- 2
In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 3 min
- 3
Add 1 cup of chocolate chips (semi-sweet or dark) to the dry mixture. Toss the chocolate chips to ensure they are evenly coated; this helps prevent them from sinking to the bottom of the muffins during baking.
⏱️ 2 min
- 4
In a separate medium-sized bowl, crack the large eggs. Add the buttermilk, vegetable oil, and vanilla extract. Whisk these wet ingredients together until the mixture is smooth and homogenous.
⏱️ 3 min
- 5
Pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently fold and mix the batter until the ingredients are just combined. Do not overmix, as this can result in tough, dense muffins.
⏱️ 2 min
- 6
Carefully pour the hot coffee (or hot water) into the batter. Mix gently until the hot liquid is just incorporated. The resulting batter will be noticeably thin in consistency.
⏱️ 2 min
- 7
Evenly distribute the muffin batter among the 12 prepared muffin liners, filling each approximately 2/3 full.
⏱️ 3 min
- 8
Place the filled muffin tin into the preheated oven and bake for 5 minutes at 425°F (220°C). This initial high heat helps create the signature tall muffin tops.
⏱️ 5 min•🌡️ 425
- 9
Without opening the oven door, reduce the oven temperature to 350°F (175°C). Continue baking the muffins for an additional 15-18 minutes. The muffins are done when a toothpick inserted into the center comes out with moist crumbs attached.
⏱️ 18 min•🌡️ 350
- 10
Once baked, carefully remove the muffin tin from the oven. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min
- 11
While the muffins are cooling, prepare the chocolate ganache. In a microwave-safe bowl, combine the chocolate chips or chocolate chunks with the heavy cream.
⏱️ 2 min
- 12
Microwave the chocolate and cream mixture in 30-second intervals. After each interval, stir the mixture thoroughly until the chocolate is completely melted and the ganache is smooth and glossy.
⏱️ 3 min
- 13
Once the muffins have cooled completely, use a small knife or spoon to carefully create a small well or indentation in the center of each muffin. Fill each of these wells with the prepared molten chocolate ganache.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery-Style Triple Chocolate Fudge Muffins
For the Muffins
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, semi-sweet or dark, for batter
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee, or hot water
For the Chocolate Ganache
- 4 ounces chocolate chips, or chocolate chunks, for ganache
- 1/2 cup heavy cream, for ganache
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 425 - 2
In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 3 min - 3
Add 1 cup of chocolate chips (semi-sweet or dark) to the dry mixture. Toss the chocolate chips to ensure they are evenly coated; this helps prevent them from sinking to the bottom of the muffins during baking.
⏱️ 2 min - 4
In a separate medium-sized bowl, crack the large eggs. Add the buttermilk, vegetable oil, and vanilla extract. Whisk these wet ingredients together until the mixture is smooth and homogenous.
⏱️ 3 min - 5
Pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently fold and mix the batter until the ingredients are just combined. Do not overmix, as this can result in tough, dense muffins.
⏱️ 2 min - 6
Carefully pour the hot coffee (or hot water) into the batter. Mix gently until the hot liquid is just incorporated. The resulting batter will be noticeably thin in consistency.
⏱️ 2 min - 7
Evenly distribute the muffin batter among the 12 prepared muffin liners, filling each approximately 2/3 full.
⏱️ 3 min - 8
Place the filled muffin tin into the preheated oven and bake for 5 minutes at 425°F (220°C). This initial high heat helps create the signature tall muffin tops.
⏱️ 5 min•🌡️ 425 - 9
Without opening the oven door, reduce the oven temperature to 350°F (175°C). Continue baking the muffins for an additional 15-18 minutes. The muffins are done when a toothpick inserted into the center comes out with moist crumbs attached.
⏱️ 18 min•🌡️ 350 - 10
Once baked, carefully remove the muffin tin from the oven. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min - 11
While the muffins are cooling, prepare the chocolate ganache. In a microwave-safe bowl, combine the chocolate chips or chocolate chunks with the heavy cream.
⏱️ 2 min - 12
Microwave the chocolate and cream mixture in 30-second intervals. After each interval, stir the mixture thoroughly until the chocolate is completely melted and the ganache is smooth and glossy.
⏱️ 3 min - 13
Once the muffins have cooled completely, use a small knife or spoon to carefully create a small well or indentation in the center of each muffin. Fill each of these wells with the prepared molten chocolate ganache.
⏱️ 3 min