Triple Chocolate Muffins

Prep time: 25 minutes
Cook time: 25 minutes
Total time: about an hour + cooling
Servings: 12-14
Cuisine: American
Recipe Info

We start with rich and moist sour cream double chocolate muffins, which are made with an intense chocolate batter, and studded with chocolate chips inside and out. They make a delicious breakfast, dessert, or even as a snack! Then we top it with an easy dark chocolate fudge frosting for cakes, cupcakes, and more! This chocolate fudge icing with cocoa powder, bittersweet chocolate, and a hint of coffee, is the only old fashioned chocolate fudge frosting you need! Feel free to use it for other recipes as well!

For the Double Chocolate Muffins:
1/2 cup (120 ml) vegetable oil
1 cup (200 gr) granulated sugar
2 eggs
1/2 cup (120 ml) milk
1 tsp vanilla extract
2/3 cup (160 gr) sour cream
2 cups (240 gr) all-purpose flour
1/2 cup (50 gr) cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups (340 gr) dark chocolate chips, divided

Preheat oven to 425F/220°C. Line the tin with cupcake liners. In a medium bowl, mix all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside. In a large bowl, whisk together vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until well combined. Sift in the dry ingredients into the wet ingredients and stir until well incorporated. Fold in 1 1/2 cups (255 gr) of chocolate chips into the batter. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Distribute the remaining chocolate chips evenly over the muffin tops, pressing them gently into the batter. Bake the muffins for 5 minutes at 425F/220°C. Then, keeping the muffins in the oven, reduce the oven temperature to 350F/180°C. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.

Chocolate Fudge Frosting (the Triple Chocolate!)
⅔ cup (158 ml) heavy cream
8 oz (227 g) bittersweet chocolate – chopped
¾ cup (170 g) salted butter – cubed
⅔ cup (80 g) powdered sugar
¼ teaspoon (0.3 g) espresso powder
1 tablespoon (5 g) unsweetened cocoa powder – preferably Dutch-process
2 teaspoon (10 ml) vanilla extract

Heat heavy cream in a saucepan over medium heat until it is hot, but not boiling. You’ll begin to see little bubbles forming around the edges of the pan. Reduce heat to low. Sift in cocoa powder, powdered sugar, and espresso powder. Whisk well until fully combined and smooth. Add in chopped chocolate and cubed butter. Stir until melted and mixture is smooth. Stir in vanilla extract.
Pour mixture into a heatproof bowl and cover with plastic wrap so that it is touching the top of the mixture — this way it won’t develop a film on top. Let frosting cool at room temperature for around 45 minutes — less for a thinner frosting, and more for a thicker frosting. Frost the cupcakes as desired for Triple Chocolate Cupcake Goodness!!

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