5 from 15 votes
Gooey Triple Chocolate Muffins
Gooey Triple Chocolate Muffins feature a rich batter studded with dark and milk chocolate chunks and a center of chilled dark chocolate ganache, creating a moist muffin with a luscious molten chocolate core. The blend of cocoa powder and chopped chocolates delivers complex chocolate flavor and varying textures, while baking at moderate heat produces tender muffins with a gooey center.
Prep Time
12 mins
Cook Time
30 mins
Total Time
42 mins
Servings:
6
Calories:
526 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 5 ounces dark chocolate I usually use about 50% cocoa dark chocolate for the perfect level of sweetness.
- ⅔ cup cream double
- 2½ ounces butter 5 tablespoons, salted
- 3½ ounces milk chocolate
- 1/4 cup milk
- 1/4 cup dark brown sugar
- 2 egg large
- 3/4 cup plain flour
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder
Instructions
For the gooey chocolate centres (ganache)
- Break up half (2.5 ounces) of the dark chocolate into a small bowl or tub and microwave in 30-second bursts until mostly melted (3 x 30 seconds is about right).
- Stir the chocolate until smooth, then gradually whisk in 3 tablespoons of the cream. Put a lid on the bowl/tub (or cover it with foil) and freeze for about 30 minutes.
Cup of Yum
For the muffin batter
- Preheat the oven to 180C/355F (Fan oven - if using a conventional oven 375F/190C). Melt the butter in a large bowl in the microwave for 30 to 60 seconds, then set aside to cool slightly.
- Meanwhile, chop the rest of the dark chocolate and the milk chocolate into chunks.
- Whisk the rest of the cream, the milk, the sugar and the whisked eggs into the melted butter.
- Fold in the flour, cocoa, baking powder and chopped chocolate until just combined.
- Divide half the batter between 6 muffin cases. Then spoon just over a teaspoon of the chilled chocolate and cream mixture into the centre of each. Cover with the rest of the batter.
- Bake for 20 minutes. Let cool for a short while, then eat while still warm and gooey.
Notes
- If no microwave is available, melt chocolate and butter over simmering water without touching the water for gentle heating.
- Leftover truffle mixture can be rolled into cocoa-dusted balls for a simple treat.
- Serve muffins warm to enjoy the gooey center; reheat cooled muffins for 20-30 seconds in the microwave.
- Store muffins up to 5 days in an airtight container or freeze tightly for up to 3 months.
Nutrition Information
Calories
526kcal
(26%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Cholesterol
118mg
(39%)
Sodium
132mg
(6%)
Potassium
527mg
(11%)
Fiber
5g
(20%)
Sugar
24g
(48%)
Vitamin A
789IU
(16%)
Vitamin C
1mg
(1%)
Calcium
160mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 526
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 118mg | 39% |
| Sodium | 132mg | 6% |
| Potassium | 527mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.