Triple chocolate muffins like those from a pastry shop. MY Starbucks favorites

These triple chocolate muffins are just like pastries and even richer than Starbucks ones. They are homemade and you can adapt them to your taste by adding more or less dark chocolate depending on how you like it more. Of course, if you add more chocolate with milk you should reduce the sugar a little

Ingredients

For Cupcakes

• 300 g white wheat flour
• 40g pure cocoa powder
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon salt
• 1 teaspoon instant coffee (optional but gives much more depth to the chocolate flavor)
• 80 g salted butter, melted and not hot
• 80 g of mild olive oil (can be virgin olive but I prefer 0.4 olive oil)
• 180 g sugar
• 2 eggs, at room temperature
• 240 ml of buttermilk that you can replace with the same amount of milk with a tablespoon of lemon juice
• 120 g Greek yogurt or sour cream (crème fraiche) at room temperature
• 1 tablespoon pure vanilla extract
• 250 g of dark chocolate – I like to use part in Callebaut brand dragees (150 g) and part in chopped chocolate (I usually buy Lindt or Valor (100 g)

For the filling:

• 150 g dark chocolate
• 50 g milk chocolate
• 150 ml of liquid cream

Directions

We prepare a mold for extra large muffins. We are only going to fill the alternate gaps so that the temperature circulates well and the. muffins are baked perfect.

You can also use a 12-muffin pan. They will come out smaller but I recommend that you still fill in the alternate gaps.

For the dough, in a large bowl, mix the flour, cocoa powder, baking powder, baking soda, salt and instant coffee powder (if using). We reserve.

In another large bowl, beat the melted butter, oil, sugar and eggs until well combined.
Then, we add the buttermilk, Greek yogurt and vanilla. We beat until they are well integrated and the mixture has a pale yellow color.

Add the dry ingredients to the wet ingredients and, with a spatula or wooden spoon, mix with circular movements until lightly combined and there are no flour lumps (the dough will be thick). We incorporate the chocolate.

We cover the bowl and let it rest for 15 to 20 minutes at room temperature; Don't skip this step! This way you will get lighter and fluffier muffins.

We preheat the oven to 220 °C (425 °F) and after resting, we distribute the dough into the muffin cups, filling them to the edge and even a little more.

For normal size muffins: bake at 220°C for 5 minutes. Then, without removing the muffins from the oven, we reduce the temperature to 175 ° C and bake for 15 more minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

For large muffins: bake at 220°C for 5 minutes. Then, lower the temperature to 175°C and bake for a further 20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.

We remove the muffins from the oven and let them cool in the mold for 5 minutes.

While the muffins are in the oven, we prepare the chocolate ganache filling. For them, we put the two chopped chocolates in a bowl and add the hot cream to the chocolate. We wait 2 minutes and stir until the mixture is creamy. Put the ganache in a pastry bag with the tip cut off or in a zip-lock bag with one corner cut off.

To make a hole in the muffins, use a spoon or teaspoon or the wide part of a pastry bag nozzle, press lightly and make a hole in the center of each muffin, without reaching the bottom.

We fill the hole in each muffin and see if you can laugh and eat just one.

Tips and Tricks

• You can use the chocolate you like the most but I like to mix different formats and % of cocoa.
• They freeze very well so do not hesitate to freeze the cheese you are going to consume.
• Difficulty: easy
• Preparation time: 60 minutes
• Servings: 9 large muffins