Triple Chocolate Muffins
User Reviews
5
159 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
547 kcal
-
Cuisine
International
Triple Chocolate Muffins
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Triple Chocolate Muffins combine cocoa powder, espresso, and chunks of milk or dark chocolate for a richly flavored muffin with moist texture and bursts of chocolate. The batter includes Greek yogurt and brown sugar for moisture and tenderness. Optionally topped with a thick chocolate frosting, these muffins satisfy chocolate cravings with layered chocolate intensity.
Description
These Triple Chocolate Muffins are made by blending dry ingredients like flour, cocoa powder, baking powder, baking soda, and espresso powder with wet ingredients including water, brown sugar, oil, vanilla extract, Greek yogurt, and egg. The espresso powder highlights the chocolate flavor without overpowering it. Bite-sized chunks of chocolate add melty texture within the muffins.
The muffins bake until set with a soft crumb and chocolate chunks throughout. A homemade chocolate frosting made from butter, sugars, cocoa powder, and water can be served generously on top, enhancing their chocolate richness. For easier eating, removing paper liners is recommended if heavily frosted to avoid mess.
This recipe produces twelve muffins and allows customization of the frosting amount per preference, making them suitable for dessert, snacks, or special occasions.
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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 water boiled
- 200 grams brown sugar soft
- 110 grams neutral cooking oil neutral oil like vegetable or canola, generic cooking oil
- 2 teaspoons vanilla extract
- 180 grams Greek yoghurt room temperature, full-fat
- 1 large egg room temperature
- 300 grams chocolate milk or dark, slabs
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.
- Add the flour, baking powder, bicarbonate of soda and salt to a medium bowl, then use a fork to mix them together. Set aside.
- In a separate large bowl, combine the cocoa powder, espresso or instant coffee granules and hot 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.
- 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.
- Sift the icing sugar and cocoa powder into a medium bowl. Sifting is essential for a smooth frosting with a mirror finish.
- 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
- The chocolate frosting recipe makes a generous amount, enough for a large spoonful on each muffin or more if desired.
- If applying heavy frosting, consider removing muffins from their paper liners to avoid mess from frosting running over the edges.
- Chop chocolate into bite-sized pieces to ensure distributed chocolate pockets inside the muffins.
Nutrition Information
Show Details
Calories
547kcal
(27%)
Carbohydrates
78g
(26%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
37mg
(12%)
Sodium
284mg
(12%)
Potassium
241mg
(5%)
Fiber
5g
(20%)
Sugar
60g
(120%)
Vitamin A
271IU
(5%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 284mg | 12% |
| Potassium | 241mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 60g | 120% |
| Vitamin A | 271IU | 5% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
159 reviews
Excellent
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