This chocolate is ideal for true chocolate connoisseurs, as a slice of this dessert should contain more than just a hint of cocoa for lovers of this treat. These chocolate muffins feature a deep crumb texture and a generous layer of smooth chocolate ganache. They turn out rich but do not require elaborate decoration, making the baking process simple if you want a dessert that looks as appetizing as it tastes.
Chocolate Muffins with Chocolate Ganache
Ingredients
For the Muffins
The following ingredients are required to prepare the base: 1¼ cups all-purpose flour, ½ cup cocoa powder, 1¼ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¾ cup brown sugar, ½ cup white sugar, ½ cup milk, 2 eggs, 3 tablespoons melted butter, ⅓ cup olive oil, 1 tablespoon vanilla extract, and ½ cup hot brewed coffee.
For the Chocolate Ganache
For the ganache, you will need ¾ cup heavy cream and ¾ cup chocolate chips.
Instructions
First, preheat the oven to 180°C. Grease and line a muffin tin with parchment paper. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the brown sugar, white sugar, milk, eggs, melted butter, olive oil, and vanilla extract until smooth. Then, add the wet ingredients to the dry and mix until combined. Finally, stir in ½ cup of hot coffee and mix until fully incorporated. The batter will be liquid, which is the desired result. Pour the batter into the prepared tin and bake at 180°C for 55–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The muffins must cool completely before applying the ganache.
To make the ganache, place the chocolate chips and cream in a heatproof bowl. You can either heat them in the microwave in short intervals, stirring in between, until completely melted, or heat the cream on the stove until boiling, pour the chocolate chips over it, let it sit for a few minutes, then whisk until smooth and glossy. Once the muffins have cooled completely, pour the ganache over them and spread evenly across the surface. Cover with plastic wrap and let the ganache sit at room temperature for three to four hours before slicing.
Why is the chocolate muffin batter so liquid?
Do not worry if the batter seems more liquid than expected for muffins. The liquid consistency is due to the addition of hot coffee at the end of mixing, and this is intentional. Therefore, refrain from the temptation to add more flour, as changing the amount of flour can affect the final texture of the muffins. Once all ingredients are mixed, stop beating; no further mixing of the batter is required.
How to make smooth chocolate ganache?
There are two easy ways to create this glaze. You can either heat the chocolate chips and cream together in short bursts in the microwave, stirring between each interval. Alternatively, heat the cream until hot, pour it over the chocolate, and let it sit for several minutes before whisking. Whisk until you achieve a smooth and glossy mixture. If small pieces of chocolate remain, gentle heat will help them melt. The ganache will be soft immediately after preparation but will harden as it cools, which is why the recipe allows for a stabilization time of three to four hours before slicing.