Ingredients
Scale
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1/2 cup vegetable oil or melted coconut oil
- 2 teaspoons pure vanilla extract
- 1 cup dark chocolate chips
Instructions
- Combine the 1/2 cup chocolate chips and 1/4 cup heavy cream in a small microwave-safe bowl. Heat in 20-second intervals, stirring in between, until the mixture is smooth and glossy. Place the bowl in the freezer for about 15 minutes to firm up slightly while you prepare the muffin batter. It should be thick enough to scoop but not rock hard.
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Setting the temperature slightly higher helps the muffins rise quickly, creating that classic domed top.
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Ensure there are no large lumps of cocoa powder; sifting the cocoa powder is highly recommended for a smooth batter.
- In a separate medium bowl, whisk the eggs, milk, oil, and vanilla extract until well combined. Using room temperature ingredients ensures the oil doesn’t seize and the batter stays emulsified.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula just until combined. Do not overmix! Fold in the dark chocolate chips. Fill each muffin cup about 1/3 of the way full. Take the chilled ganache out of the freezer and place a small teaspoon-sized dollop in the center of each cup. Cover the ganache with the remaining batter until the cups are about 3/4 full.
- Bake for 18 to 22 minutes, or until the tops spring back when lightly touched. Since there is a liquid center, the toothpick test might be tricky—just look for a firm, set muffin edge. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 40 minutes