Double Chocolate Muffin Recipe

This gooey and super chocolatey muffin is simple to make but very delicious. Preheat your oven to 220 degrees Celsius. In a large mixing bowl, sift in plain flour, cocoa powder, salt, caster sugar, bicarbonate soda, and baking soda. Once that is all sifted, give it a light mix and set it aside. In another bowl, add in two eggs, milk, vegetable oil, vanilla extract and Greek yoghurt which is going to give the muffins a nice tanginess and make the muffins nice, moist and rich.

Give that a whisk and once the liquids are mixed, pour the wet into the dry ingredients and fold everything until it becomes nice and smooth. Add chopped chocolate, it’s great if you can get chocolate bars that are nice and chunky because that is what these muffins are about. Fold the chocolate chunks into the cake batter until well combined, nice and glossy.

You will need a 12-hole cupcake pan which will make 6 big muffins or 12 cupcakes depending on how you want your muffins to be like. Fill the cupcake liner with the cupcake batter to the top then finish off by topping them with chocolate chunks. Bake the muffins in the 220 C preheated oven for 5 minutes then drop the temperature to 170C and bake them for a further 15 minutes.

You know your muffins are ready when you insert a skewer and it comes out with a few moist crumbs. While the cupcakes are cooling prepare a ganache that you will fill the cupcakes with. Into a small bowl, add 50 grams of chocolate, 25 grams of double cream and 25 grams of cold butter. Microwave it at intervals of 30 seconds while stirring it until the chocolate is melted, nice and smooth.

Let the ganache cool then pour it into a piping bag. Poke holes into the muffins but don’t go right down to the bottom then squeeze the ganache into the holes and serve. Happy Baking.