Chocolate Muffin Recipe
This chocolate muffin recipe makes 6 jumbo muffins with chocoalte ganache.
1 3/4 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 tablespoons cocoa powder
3/4 cup granulated sugar
1 cup chocolate chips
1 cup of buttermilk
1 ounce good quality instant coffee
1/3 cup grapeseed oil
1 teaspoon pure vanilla extract
(Makes 6 jumbo muffins)
4 ounces dark chocolate
1/2 cup heavy cream
pinch of salt
(Makes just over 1/2 cup)
Preheat your oven to 350 degrees F and grease a jumbo muffin pan.
Place the flour, baking powder, baking soda, cocoa powder, sugar, coffee and chocolate chips into a mixing bowl and mix well.
Beat together the rest of the ingredients in another mixing bowl.
Mix liquids into dry ingredients and spoon into muffin pans.
Bake for 20 minutes or until toothpick inserted into a muffin comes out clean.
Chop the chocolate into fine pieces and put into a heat proof pot.
In a small pot, bring the heavy cream to a boil over medium to high heat.
Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and make it grainy.
After 10 minutes, stir with a whisk until the ganache is nice and creamy.
Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.
The ganache is ready to use.
Makes 6 jumbo muffins