Triple Chocolate Muffins
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!
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Servings: 12 muffins
Calories: 547kcal
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 ¾ 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.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 547kcal | Carbohydrates: 78g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 284mg | Potassium: 241mg | Fiber: 5g | Sugar: 60g | Vitamin A: 271IU | Calcium: 85mg | Iron: 3mg
