Double Chocolate Truffled Muffins are a riff on the Olympic Chocolate Muffin recipe that took Paris by storm during the Paris Games. The recipe has been printed in several venues but it is in grams which is a problem for many in America - unfortunately. I have translated the weights into volume and omitted several of the ingredients in favor of my interpretation.
Having said that the cakey part of the muffin is outstanding and so, so easy to make. No mixer is needed and it comes together in literally minutes.
Just look at that truffle filling in the middle of the muffin. This is not only one of the easiest recipes in my muffin repertoire but is child friendly and a great (but possibly messy) project to make with young ones.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
If the muffins are frozen, which they certainly may be, the truffle filling will be more set than it is if eaten fresh. In either case, it is outstanding.
Coffee and vanilla have an affinity for chocolate either separately or together. You can see it used in my Chocolate Raspberry Truffle Cake, German Chocolate Sweet Rolls, Gluten Free Turtle Cake with Salted Caramel, Mocha Kahlua Brownies and my Chocolate Cake to name a few.
Jump to:
So What's Different
I omitted the additional chocolate chips and chunks in the batter because after baking, they mostly melted and I couldn't find them. I did add the chocolate chunks on top. They are a great topping and look fantastic.
The 1 tablespoon + 1 teaspoon of dry milk powder was omitted because it didn't add anything significant to the recipe and I didn't want everyone to be stuck with a box of milk powder they probably wouldn't use again.
I also used the truffle filling we used at the bakery to make our Chocolate Chocolate Truffles. What could be a better filling and it's a snap to make.
Due to converting to volume there are minor differences in some of the ingredients but they are insignificant and make no difference in the finished muffin.
My muffins did not sit for 30 minutes as did the original ones since they use baking powder. Today's baking powder is double acting. That simply means that half of it starts acting when moisture is added to it and the remainder when it goes into the oven which is why it needs to bake immediately to get the maximum effect. If it sits for any length of time the first half dissipates so half of the rising power is gone.
The muffin on the left was baked immediately, the one on the right waited for 30 minutes before baking. The one on the left will be lighter, the one on the right more dense.
Muffins or Cupcakes?
It's easy to confuse the two when, like this one, it seems more like a cupcake than a muffin. So what's the difference?
Not much! Muffins are sometimes savory or less sweet than a cupcake. They can be topped with crumbs, streusel, powdered or other sugar. The main difference is how they are made. Muffins are the easiest baked items to put together and get into the oven with very little effort.
In most, but not all, cases muffins require no mixer - just a bowl and a whisk. It is referred to as the muffin mix. Even cakes that are referred to as blended use the "muffin mix" method.
How to Fill Muffins or Cupcakes
Cut a hole out of the center of the muffins. Save the removed part. I like to hollow mine out further using a spoon to get more filling into the muffin or cupcake. Spoon or pipe in the filling and replace the top. This is the method I use below.
With a Piping Bag. Fit a piping bag with a plain tip about ½" wide. Fill the piping bag and push the tip into the center of the muffin or cupcake and pipe in the filling. In this case, you don't cut out the center. The downside of this method is you generally don't get as much filling.
Ingredients
Truffle Filling
FRONT ROW: Granulated sugar, butter, vanilla
BACK ROW: Semisweet or bittersweet chocolate, heavy cream
Double Chocolate Muffins
FRONT ROW: Baking soda, baking powder, instant coffee, salt
SECOND ROW: Vanilla extract, eggs, chocolate chunks
THIRD ROW: Dutch cocoa, sour cream, whole milk
FOURTH ROW: All-purpose flour, canola oil, brown sugar
Key Ingredients
- The chocolate I use is Callebaut Calets #811. While it looks like chocolate chips it is made like that so it melts easily without any chopping. There are no additives it is pure chocolate. Prior to the calets we used to have to chop 10# blocks. Sometimes at the bakery we would chop 10 blocks at a time. Not fun!
- Dutch processed cocoa is important in this recipe for its dark, rich flavor. Switching it out for anything else can adversely effect the outcome since the leavening agents are different for natural cocoa and will not be effective.
- Dark or light brown sugar may be used interchangeably. I used dark for this recipe.
- Whole milk was also used per the original recipe. I didn't test with any other milk.
- Sour cream and oil add to the richness and moistness of the muffin.
- Either instant coffee or instant espresso may be used. Both enhance the flavor of the chocolate.
Be sure to see the recipe card below for the exact ingredients and instructions.
Step by Step Instructions
Truffle Filling
For step by step photographs see my post on Chocolate Chocolate Truffles
Double Chocolate Muffins
Step 1. Sift the flour into a large bowl. Step 2. Sift the cocoa, salt, baking powder and baking soda over the flour. Step 3. Add the brown sugar to the dry ingredients and mix in completely. I find this easiest to do with my hands. I can squish the lumps of brown sugar that sometimes don't want to blend in. Step 4. Whisk the dry ingredients together.
Step 5. Stir the instant coffee and vanilla together to dissolve the coffee. Step 6. Place the milk, oil, eggs, sour cream and coffee mixture in a separate bowl. Step 7. Whisk to combine. Step 8. Add to the dry ingredients and stir or fold together with a rubber spatula until the batter is completely mixed.
Step 9. Drop the batter into paper lined jumbo muffin cups with a #8 disher/scooper or ½ cup of batter into each paper. Setp 10. Top with chocolate chunks. Step 11. Baked muffins in the tins. Step 12. Using a small paring knife, cut down at an angle towards the center about ½" from the edge of the muffin. Go completely around the muffin. Lift out and set aside in tact.
Step 13. Enlarge the hole by scooping out more of the muffin with a spoon. Step 14. The hole as it is completed. Step 15. Pipe the truffle filling into the hole almost to the top. Step 16. Replace the top on the muffin and press it down into the truffle filling so it is even on the top.
Recipe FAQS
It depends upon the muffin. If using the muffin mix method which is made up of two bowls - one to hold the dry ingredients and one to hold the liquid ones, over mixing can be a problem. The dry and liquid ingredients are whisked in different bowls. They are then combined by stirring together. Just stir or fold together until all the ingredients are mixed. Don't over mix. However, some muffins are made using the creaming method and a mixer. Follow the instructions for whatever one you are making.
Absolutely. Dutch cocoa gives makes a darker colored and deeper flavored muffin than natural cocoa. Black cocoa gives even more but the cocoa has to be reduced if subbing for another cocoa as it can produce a bitter flavor.
It depends upon the muffin or cupcake but in general they are since they aren't frosted as are cupcakes.
Storage and Freezing
These muffins keep well at room temperature for a couple of days, covered.
To freeze, wrap each muffin well and freeze up to three months. Thaw at room temperature for about 1 ½ to 2 hours. The texture of the truffle center will be more firm but just as delicious.
Expert Tips
- Don't over mix the batter. Use a spoon or rubber spatula and just mix until everything is combined.
- Get the muffins in the oven as soon as the pans are filled. Modern baking powder releases its power in two stages - as soon as liquid is added to it during mixing and when heat hits it. You can see it working if you walk away from the batter for a few minutes. When you come back it will be airy. That's the baking powder working.
- This muffin starts with very high heat which is reduced after a few minutes and baking continues. Stick with the times given for a very moist muffin.
- Use the chunk chocolate for the best finish to the top of the muffins.
- Spoon out the cupcake after cutting out the center to get the maximum amount of filling in the muffin.
- Regular size muffins can be made following the same instructions only in the smaller pans yielding about 15 muffins.
More Marvelous Muffins
If you love these Double Chocolate Truffled Muffins, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Double Chocolate Truffled Muffins
Equipment
- 2 Jumbo or Texas Muffin Tins
- Muffin liners
Ingredients
- ½ cup heavy cream
- 2 tablespoons unsalted butter (30 grams)
- 2 tablespoons granulated sugar (25 grams)
- 5 ounces semisweet or bittersweet chocolate (140 grams)
- 1 teaspoon vanilla extract
Double Chocolate Muffins
- 1 ½ cups all-purpose flour (210 grams)
- 1 cup Dutch cocoa (85 grams)
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt (I use table salt)
- 1 ⅓ cups brown sugar, either dark or light (265 grams)
- ½ cup whole milk
- ¾ cup canola or vegetable oil
- 2 large eggs
- 1 cup sour cream (225 grams)
- 1 tablespoon vanilla
- 1 teaspoon instant coffee or espresso powder
- 1 cup chocolate chunks (114 grams)
Instructions
Truffle Filling
- Heat the cream, butter and sugar together in a small saucepan just until steamy. Do not let it come to a boil.
- Submerge the chocolate under the cream mixture and let it sit for 3 or 4 minutes. Whisk until smooth, making sure to get into the corners. Using a rubber spatula, go around the edges of the pan and bottom to make sure all of the chocolate is incorporated.
- Add the vanilla. Cover the surface with plastic wrap and set aside to cool. This can be made days ahead if desired. Refrigerate. When ready to use, bring to room temperature or microwave briefly - just until pipeable. Don't turn it into liquid.
Double Chocolate Muffins
- Line 9 jumbo muffin holes or 15 regular size with the paper liners. Set aside. Preheat the oven to 425°F.
- Sift the flour into a large bowl.
- Sift the cocoa, baking soda, baking powder and salt on top of the flour. Whisk together to mix well. Add the brown sugar and stir together or simply use your hands to mix it all together.
- In a very small bowl stir together the coffee or espresso and vanilla until the coffee or espresso is dissolved.
- In a third smaller bowl, whisk together the milk, canola oil, eggs, sour cream, and coffee mixture.
- Pour the liquid ingredients over the dry ingredients and stir with a spoon or fold together with a rubber spatula just until everything is mixed well. Do not over mix.
- With a #8 disher/scooper or a ½ cup measure, drop the batter into the paper lined muffin cups for the jumbo muffins. For the smaller ones, fill to abut ½" from the top of the paper.
- Top generously with the chocolate chunks.
- Bake at 425°F for exactly 6 minutes for the jumbo or 5 minutes for the regular size. Lower the temperature to 350°F and continue to bake for about 20 minutes for the jumbo or about 13 minutes or until a tester comes out clean. Don't over bake the muffins.
- Cool the muffins.
- Starting about ½" from the edge of a muffin, insert a paring knife slanted towards the middle of the muffin and go all the way around the muffin. Remove the wedge shaped cake and set aside intact.
- To enlarge the hole for more filling (why wouldn't you?), use a small spoon and scoop out additional cake.
- Fit a piping bag with a ½" tip, fill with the truffle filling and pipe into the hole almost up to the top. Alternately, spoon the filling in. Replace the wedge shape piece pushing it into the filling.
Notes
Nutrition
SallyBR says
Helen, these are AMAZING! No other way to describe them - they should go into a list of controlled substances because WOW, just WOW!
thank you so much for seriously one of the most amazing recipes of your site!
(and I've made A LOT of them!!!!)
Helen S Fletcher says
Hi Sally - you are the best. So happy you liked these so much.
Uma says
These are perfect and so very rich. It would be a nice muffin even without the filling.Thank you!
Helen S Fletcher says
I agree. Next time just omit the filling. You're very welcome.
Annie says
Hello there,
I love your recipes and the excellent writing of procedures accompanied by photos. I have you on my GOAT along with Dorie Greenspan, Australia’s Natalie Paull, and other bakers who mix baking science with excellent baking skills.
I saw recently that King Arthur sells a triple cocoa blend of Dutch, black and natural cocoa. KA states, “ Use in any recipe calling for natural or Dutch-process cocoa, including your best hot chocolate. this mix as
Helen S Fletcher says
Hi Annie - what a beautiful email. Thank you so much for putting me in such good company. I think part of your comment got cut off, not sure if comments has a word count or whatever. I've seen that triple cocoa blend. I haven't delved into it. Did it say what leavening agent it took - baking powder or baking soda? I still prefer working with one at a time. I can't help but think this mix is not going to be as dark and flavorful as straight Dutch cocoa. Let me know what you think of it if you try it. I also think there is some marketing going on here. But it's the same reason I don't have a dozen salts in my cabinet.
Ginny sher says
Thank you for keeping the gram measurements in the recipe. Maybe one day, the US will come to their senses and realize that weight measurements are better and more accurate than volume measurements. I've been waiting since Lyndon Johnson was president... LOL
Helen S Fletcher says
Hi Ginny, I started my bakery in the late '80's. We only worked in grams then. They are soooooo easy and foolproof. That is why I still include them and work with them.
Lola Kampf says
Hi Helen. Are you using an electric or gas oven? When I had gas, my oven cooled much quicker but now I have electric and it takes forever. I worry about the baking time.
Thank you.
Helen S Fletcher says
Hi Lola - I have an electric oven. At first it was a concern to me since I had always baked with gas before. I haven't noticed any change. They both work the same for me. These were baked in an electric oven.
David says
Helen, did you intend to include photos for steps 13-16? They aren't loading in any of my browsers. I do have a large white space for them on my iPad.
Helen S Fletcher says
Hi David, interesting. They are showing on my computer, but they are dropped out on my iPnone. No idea why. I'll try to find out. Thanks for brining it to my attention.
Molly says
If I were to use black (dutched) cocoa, should the total amount of cocoa be reduced so the end result isn't bitter?
Thanks. Love your recipes. They're always a winner!
Helen S Fletcher says
Hi Molly - So, if you want to use the black cocoa, use 30 grams of dark cocoa and 50 grams of regular dutch cocoa. If you make the muffins, please leave a star review for them. It helps with my ratings.
Tammy says
These were really easy to make. I love chocolate and there’s never too much chocolate in a recipe for me. My husband said they would have been better if they didn’t have the truffle inside of them.
Helen S Fletcher says
Hi Tammy - to each his own is my philosophy.
Maureen Norris says
Than you for your yummy recipes
Helen S Fletcher says
You're welcome Maureen. Enjoy!