Muffin Mondays: Triple Chocolate Molten Muffins

4 months ago


Triple Chocolate Molten Muffins

For the muffins:

2 Eggs

½ cup Vegetable oil

1 cup Whole milk

1 tsp Vanilla extract

1 ¾ cups All-purpose flour

¼ cup White sugar

¼ cup Cocoa powder

1 Tbsp Baking powder

½ tsp Salt

½ cup Semi-sweet chocolate chips

* Extra chocolate chips, to sprinkle on top

For the chocolate filling (adapted from Hershey’s “Perfectly Chocolate” Chocolate Frosting):

½ cup Butter or margarine, melted and cooled to room temperature

2/3 cup Hershey’s cocoa
powder, unsweetened

3 cups Powdered sugar

1/3 cup Whole milk

1 tsp Vanilla extract

  1. Prepare the filling first. In a large bowl, stir together the melted butter and cocoa powder until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Stir in vanilla. Add small amounts of additional milk, tablespoon by tablespoon, if needed. Once desired consistency is reached, transfer to a large resealable bag and chill for at least six hours or overnight.
  2. Preheat oven to 400F and prepare muffin pan by greasing or filling with paper liners.
  3. Scoop out the chilled filling and roll into individual little balls, about 1 inch in diameter. Prepare 12 chocolate balls and keep in the chiller until needed.
  4. In a 2-cup liquid measuring jug, mix the eggs, oil, milk, and vanilla with a whisk until well incorporated. Set aside.
  5. In a medium bowl, mix together the flour, sugar, cocoa powder, baking powder, salt, and chocolate chips. Make a well in the center.
  6. Carefully pour the wet mixture into the well of the dry mixture and fold together gently until just mixed. Do not overbeat.
  7. Spoon into prepared pan and fill muffin cups halfway. Drop in the chilled chocolate balls into the center of each muffin cup and top with remaining batter. Sprinkle additional chocolate chips on top. Bake at 400F for 18-20 minutes.
  8. Remove from heat and keep in the pan for 5 minutes. Serve warm.
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