top of page

Super Yummy Triple Chocolate Muffin

Updated: Sep 17, 2023



As a passionate chocolate lover, my cravings for extraordinary flavors led me to embark on a delightful culinary journey. In my pursuit of all things chocolatey and indulgent, I crafted this exquisite muffin recipe to satiate the desires of fellow chocoholics like myself.

The motivation behind this creation is simple: to offer an extraordinary treat that transcends the boundaries of ordinary muffins. I yearned for a muffin that would complement my coffee perfectly or stand alone as a decadent delight.

This recipe is the result of my unwavering dedication to the art of baking and my unquenchable love for chocolate. So, if you too are an ardent enthusiast of the cocoa bean and crave flavors that are truly over the top, then this muffin is a gift from one chocolate aficionado to another.

Indulge, savor, and share in the joy of these muffins that promise an unforgettable chocolate experience.


For all you chocolate aficionados out there, get ready to indulge in the perfect muffin to accompany your coffee or simply enjoy on its own.


Triple Chovolate Cupcake Ingredients:

50 grams All-purpose flour (sifted)

10 grams Bread flour (sifted)

30 grams Dark cocoa powder (sifted)

50 grams Coconut sugar

1/4 tsp. Baking soda

1/4 tsp. Baking powder

1/4 tsp. Salt

35 grams Egg

20 grams Cream

5 grams Vinegar

25 grams Virgin coconut oil

12 grams Honey

27 grams Milk

5 grams Instant coffee

15 grams Dark chocolate (melted)

*30 grams Dark chocolate chips (for toppings and added to the batter)


Chocolate ganache balls (frozen) - make chocolate ganache using 100 grams dark chocolate and 50 grams cream (heat cream, pour it over the chocolate, and let it sit for 2 minutes). Mix until all the chocolate is melted and the mixture is homogeneous. Let it cool in the fridge and shape it into balls. Freeze the balls for 30 minutes or until firm. Set aside.


Procedure:

  1. Weigh all the dry ingredients and place them in a clean mixing bowl, mix until well combined, and set aside.

  2. Measure the milk and heat it up (do not boil, just enough to dissolve the coffee).

  3. Add coffee to the warm milk and dissolve it.

  4. Add the dark chocolate and melt it in the coffee and milk solution.

  5. Add the cream, vinegar, coconut oil, honey, and mix well.

  6. Add the egg and mix it together with the liquid.

  7. Add the liquid mixture to the dry ingredients and mix quickly (just until the mixture comes together). Be careful not to overmix to avoid gluten formation.

  8. Add 20 grams of the chocolate chips to the mixture and fold them in quickly.

  9. Portion the batter into a well-greased muffin pan or silicone muffin pan. It should fill the mold to the brim; it won’t overflow. This will help the muffin form a mushroom shape as it expands and creates a dome.

  10. Press the frozen ganache balls into the middle of the batter and cover them completely with batter.

  11. Sprinkle the remaining chocolate chips on top.

  12. Bake in a preheated oven at 200°C for 10 minutes, then reduce the temperature to 150°C and bake for an additional 10 minutes.

  13. Allow the muffins to cool completely in the pan before removing them.

  14. Serve with a steaming cup of coffee for the ultimate chocolatey delight. ☕🍫🧁



For more delicious recipes and food science insights, subscribe to our social media channels:

Don’t forget to share this amazing recipe, and if you love MotherBee’s content, kindly support by purchasing her books and e-books or by watching her YouTube videos. Thank you!

0 comments

Related Posts

See All

Pesto

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page