Double Chocolate Truffled Muffins

5 from 4 votes

Double Chocolate Truffled Muffins

Double Chocolate Truffled Muffins is a riff on the Olympic Chocolate Muffin recipe that took Paris by storm during the Paris Games. The original recipe is in grams so I translated the weights into volume and omitted several of the ingredients in favor of my interpretation. This recipe needs no mixer and it comes together in literally minutes.

Prep Time20

Cook Time35

Total Time55

Course: Muffins

Cuisine: American

Keyword: Double Chocolate Muffins,, easy muffins, muffins

Servings: Jumbo muffins

Calories: 745kcal

Author: Helen S Fletcher

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

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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Don't over mix the batter. Use a spoon or rubber spatula and just mix until everythingis combined.

Get the muffins into 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.

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.

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