Double Chocolate Truffled Muffins

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.

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
• Muffins or Cupcakes?
• How to Fill Muffins or Cupcakes
• Ingredients
• Double Chocolate Muffins
• Key Ingredients
• Step by Step Instructions
• Recipe FAQS
• Storage and Freezing
• Expert Tips
• More Marvelous Muffins
• Double Chocolate Truffled Muffins

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

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.

Recipe FAQS

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

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