This triple chocolate muffin recipe delivers pure cocoa bliss with its trio of rich chocolate ingredients – cocoa powder, chocolate chunks and a decadent, fudgy chocolate frosting.
So rich, moist and intensely chocolatey, even Willy Wonka would approve!
We’ve often found chocolate muffins to be disappointingly dry, so we took on the challenge of creating a recipe that’s exceptionally moist and utterly decadent.
What’s to love about this recipe?
- An intensely rich chocolate kick in every bite.
- Adding Greek yogurt and oil ensures an exceptionally moist, tender crumb.
- The luscious, fudgy chocolate frosting sets these muffins apart.
- The texture strikes a perfect balance between the lightness of cake and the fudginess of brownies.
- Perfect for breakfast, dessert or a mid-day snack.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
Muffin ingredients
Frosting ingredients
Cocoa powder
We highly recommend using high-quality Dutch-processed, 100% unsweetened cocoa powder like Valrhona, Callebaut or Ghirardelli for a deeper chocolate flavour.
Otherwise, feel free to use your usual cocoa powder.
Butter
You can use either salted or unsalted butter in this muffin recipe with equally great results.
Greek yoghurt
We use full-fat Greek yoghurt in these muffins to give them extra moisture and a tender crumb.
If you don’t have Greek yoghurt available, buttermilk works just as well to achieve that soft, moist texture.
Chocolate slabs/bars
We’re opting for sizable chocolate pieces, so avoid using chocolate chips. Instead, go for chocolate slabs and give them a rough chop for chunky chunks.
You can use either milk or dark – pick your favourite!
Instant coffee/espresso powder
Adding coffee granules or espresso powder deepens the chocolate flavour without making the muffins taste like coffee. It simply intensifies the rich chocolate notes.
Espresso powder will give you a slightly stronger flavour than regular instant coffee granules.
Brown sugar
We use regular soft, moist brown sugar, but you can substitute with light brown sugar if needed.
Top Tips
Measure accurately
For precise measurements, use a digital kitchen scale.
If you don’t have one yet, it’s worth adding to your Christmas list! Digital scales ensure accuracy, making baking a breeze.
Use room temperature ingredients
Using room-temperature eggs and yoghurt in a chocolate muffin recipe ensures better incorporation, improved texture, even baking, faster mixing and enhanced leavening.
Don’t overmix the batter
Be very careful not to overmix the muffin batter. Gently stir only until there are no specks of flour remaining then stop mixing immediately.
Use the frosting for cakes
This fudgy frosting recipe also works great for a chocolate cake.
It’s ideal if you’re in a hurry and don’t particularly want to spend time frosting a cake with buttercream. Just pour it over and let it drip down the sides for a rustic and indulgent look.
Step-by-step instructions:
Make the muffins
1. Preheat the oven to 190C/375F/gas mark 5.
2. Line a 12-cup muffin tin with 12 paper liners.
3. Chop the chocolate slabs into small, bite-sized chunks, slightly larger than chocolate chips.
4. Add the flour, baking powder, bicarbonate of soda and salt to a medium bowl, then use a fork to mix them together. Set aside.
5. In a separate large bowl, combine the cocoa powder, espresso or instant coffee granules and hot water.
6. Using an electric mixer or a hand whisk, beat the cocoa mixture until smooth and lump-free, about 30 seconds.
7. Next, add the brown sugar, oil, vanilla, yoghurt and egg.
8. Continue to beat the mixture until smooth and well combined.
9. Add the dry ingredients to the wet ingredients. You can add it all at once.
10. With the mixer on low, beat the mixture just until no specks of flour remain. Be careful not to overmix.
11. Lastly, add the chocolate chunks. Gently fold them into the mixture using a large spoon or spatula.
12. Divide the mixture among the 12 paper cases, filling each to just below the top. Avoid overfilling, aim for about 3/4 full.
13. Bake the muffins in the preheated oven for 20-25 minutes. Test for doneness at 20 minutes and err on the side of caution to avoid overbaking.
14. Remove the pan from the oven and set it aside while you prepare the frosting.
Make the frosting
1. Prepare your area by lining the counter with baking paper or foil. Place a cooling rack on top. This setup will catch any excess frosting when you pour it over the muffins.
2. Arrange the warm muffins on the cooling rack, leaving a little space between each one.
3. Combine the butter, water and sugar in a small saucepan. Heat over medium-low on the stove, stirring until melted and until no sugar granules remain. Be careful not to boil it.
4. Sift the icing sugar and cocoa powder into a medium bowl. Sifting is essential for a smooth frosting with a mirror finish.
5. Pour the warm sugar liquid over the sifted icing sugar mixture and beat with an electric mixer or whisk vigorously by hand.
6. Continue beating until the frosting is smooth and glossy.
7. Generously dollop and swirl the warm chocolate frosting over the tops of the muffins.
The frosting forms a film quickly as it cools, so avoid adding more or swirling it once it has set, as this can make it appear crinkly.
8. Allow the muffins to cool and set completely before transferring them to a container.
How much frosting should you put on each muffin?
This frosting recipe makes a generous amount, enough to add one *large* spoonful to each muffin.
Feel free to use as much or as little as you like.
If you plan to drench the muffins, we recommend removing them from their paper cases first. This way, if the frosting runs down the sides, it won’t spill over the paper, making it easier to enjoy.
Decoration ideas
- While the chocolate frosting is still warm, gently press chocolate shards or chips into it so they stick. This should be done before the frosting sets.
- Use a fine grater to sprinkle chocolate shavings over the tops.
- Melt some contrasting chocolate, such as white chocolate, and pipe lines across the tops of each muffin with it.
Storage
These chocolate muffins will stay fresh for 2-3 days in an airtight container at room temperature.
For longer-term storage, freeze the muffins unfrosted and without toppings. They will keep well in the freezer for up to 6 months.
Triple Chocolate Muffins
Equipment
- 1 x 12 hole standard muffin pan
Ingredients
For the muffins
- 180 grams all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 70 grams cocoa powder
- 2 teaspoons espresso powder or instant coffee granules
- 150 millilitre boiled water
- 200 grams soft brown sugar
- 110 grams oil neutral oil like vegetable or canola
- 2 teaspoons vanilla extract
- 180 grams full-fat Greek yoghurt room temperature
- 1 large egg room temperature
- 300 grams chocolate slabs milk or dark
For the chocolate frosting
- 115 grams butter
- 4 tablespoons water
- 100 grams sugar
- 260 grams icing sugar sifted
- 4 tablespoons cocoa powder sifted
Instructions
To make the muffins
- Preheat the oven to 190C/375F/gas mark 5.
- Line a 12-cup muffin tin with 12 paper liners.
- Chop the chocolate slabs into small, bite-sized chunks, slightly larger than chocolate chips.300 grams chocolate slabs
- Add the flour, baking powder, bicarbonate of soda and salt to a medium bowl, then use a fork to mix them together. Set aside.180 grams all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon bicarbonate of soda, ½ teaspoon salt
- In a separate large bowl, combine the cocoa powder, espresso or instant coffee granules and hot water.70 grams cocoa powder, 2 teaspoons espresso powder or instant coffee granules, 150 millilitre boiled water
- 6. Using an electric mixer or a hand whisk, beat the cocoa mixture until smooth and lump-free, about 30 seconds.
- Next, add the brown sugar, oil, vanilla, yoghurt and egg.200 grams soft brown sugar, 110 grams oil, 2 teaspoons vanilla extract, 180 grams full-fat Greek yoghurt, 1 large egg
- Continue to beat the mixture until smooth and well combined.
- Add the dry ingredients to the wet ingredients. You can add it all at once.
- With the mixer on low, beat the mixture just until no specks of flour remain. Be careful not to overmix.
- Lastly, add the chocolate chunks. Gently fold them into the mixture using a large spoon or spatula.
- Divide the mixture among the 12 paper cases, filling each to just below the top. Avoid overfilling, aim for about 3/4 full.
- Bake the muffins in the preheated oven for 20-25 minutes. Test for doneness at 20 minutes and err on the side of caution to avoid overbaking.
- Remove the pan from the oven and set it aside while you prepare the frosting.
To make the fudgy chocolate frosting
- Prepare your area by lining the counter with baking paper or foil. Place a cooling rack on top. This setup will catch any excess frosting when you pour it over the muffins.
- Arrange the warm muffins on the cooling rack, leaving a little space between each one.
- Combine the butter, water and sugar in a small saucepan. Heat over medium-low on the stove, stirring until melted and until no sugar granules remain. Be careful not to boil it.115 grams butter, 4 tablespoons water, 100 grams sugar
- Sift the icing sugar and cocoa powder into a medium bowl. Sifting is essential for a smooth frosting with a mirror finish.260 grams icing sugar, 4 tablespoons cocoa powder
- Pour the warm sugar liquid over the sifted icing sugar mixture and beat with an electric mixer or whisk vigorously by hand.
- Continue beating until the frosting is smooth and glossy.
- Generously dollop and swirl the warm chocolate frosting over the tops of the muffins.The frosting forms a film quickly as it cools, so avoid adding more or swirling it once it has set, as this can make it appear crinkly.
- Allow the muffins to cool and set completely before transferring them to a container.
Notes
How much frosting should you put on each muffin?
This frosting recipe makes a generous amount, enough to add one *large* spoonful to each muffin. Feel free to use as much or as little as you like. If you plan to drench the muffins, we recommend removing them from their paper cases first. This way, if the frosting runs down the sides, it won’t spill over the paper, making it easier to enjoy.Nutrition
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