I was looking for a recipe for such moist double dark chocolate muffins from a cafe, where they will be very fluffy crisp and retain their flavor not only on the first day. So I experimented and finally got it. Maybe it is not traditional baking, and you need to take your time, but it’s really a waste because the taste stays for a long time, and you will definitely come back to them. In the recipe, you will also find a recipe for white chocolate muffin glaze, which slightly breaks the taste of dark chocolate.
How to choose the best ingredients for moist double dark chocolate muffins
Unsalted butter: for this recipe, we only use plain butter. Of course, you can also use a substitute like margarine for baking, but in my opinion, the butter will be the best.
Dark chocolate: the best dark chocolate will be the one with about 55 – 60% of chocolate, with higher content, so that our muffins are still sweet. You should increase the amount of sugar by about 50 gr.
Coffee: coffee can be brewed from the espresso machine, or the instant choice is yours. In moist double dark chocolate muffins, coffee adds even more flavor to the chocolate.
Cocoa powder: for baking, use cocoa powder, preferably a very dark variety, to emphasize the muffins’ color and taste. Do not use cocoa products intended for drinkings, such as hot chocolate or the similar Nesguick. Do not use cocoa products intended for drinkings, such as hot chocolate or the similar Nesguick.
Plain flour: plain flour is perfect for moist double dark chocolate muffins, do not use any healthy flour without gluten or gluten if you want soft and fluffy muffins.
Caster sugar: it is best to use refined baking sugar for muffins to dissolve when you beat the eggs.
Buttermilk: buttermilk is best at room temperature. You can use a yogurt or kefir substitute. It is best to use refined baking sugar to dissolve when you beat the eggs for muffins.
Vegetable oil: you can use any vegetable oil you have at home.
Chop chips: chop chips as best as they will be bigger than you will feel the pieces of chocolate in the muffins.
Tips and tricks
- If you don’t have caster sugar to bake, you can use granulated sugar only then you will have to mix longer. The sugar is supposed to combine with the eggs.
- If you don’t have chop chips, you can use chocolate bars only then cut them into pieces.
- On the day you plan to bake the muffins, take the buttermilk out in the morning to warm it up or put it in a warm place, e.g. higher on the cupboard.
Moist double dark chocolate muffins
- 120 gr unsalted butter
- 100 gr dark chocolate
- 80 ml coffee
- 25 gr cocoa powder
- 135 gr plain flour
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 150 gr caster sugar
- 2 large eggs
- 60 ml buttermilk
- 3 tsp vegetable oil
- 150 gr dark chop chips
White chocolate topping – optional
- 50 gr white chocolate
- 50 ml whipping cream
- 1 tbsp lemon juice
- Melt the chocolate, butter and oil in a hot bath.
- Until when it comes together, add coffee. Mix it thoroughly.
- Beat the eggs with sugar until fluffy for about 3-5 minutes. The mass will have a light yellow tint.
- Make cocoa powder, baking powder and bicarbonate of soda well mixed.
- Add the cooled chocolate mass to the beaten eggs.
- Then add the mixed dry products. It is good to pass these products through a sieve to add to the dough. Mix it thoroughly.
- Put the wrap muffin with muffins tray, pour our dough into the muffins. This recipe is about 2/3 the muffin size so that the muffins are beautifully grown.
- A portion is enough for 12 standard muffins. However, if you have a form for taller muffins, for example, tulips curlers, you will get about 10 muffins.
- Bake 20-25 min at 170 degrees C / 338 degrees F
White chocolate topping – optional
- Pour the cream into a saucepan and heat it over low heat.
- Add the chocolate pieces and stir constantly.
- Once the chocolate is melted, add the lemons and mix thoroughly. Everything is ready to be poured.