Triple Chocolate Muffins

5 from 53 votes

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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Prep Time:20

Cook Time:20

Total Time:30

Course: Breakfast, Dessert, Snack

Cuisine: International

Keyword: chocolate muffins, triple chocolate muffins, moist chocolate muffins

Servings: 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 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.

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