Double Chocolate Muffins with Chocolate Fudge Filling Recipe

Introduction

These Double Chocolate Muffins are rich, moist, and packed with chocolate goodness in every bite. Perfect for breakfast or a decadent snack, they combine cocoa, chocolate chips, and a hidden fudge center that will satisfy any chocolate lover.

Ingredients

• 2 large eggs, at room temperature
• 1/2 cup maple syrup
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat flour (or all-purpose flour)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon instant coffee powder (optional)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup mini chocolate chips (optional)
• 4 tablespoons salted butter, melted
• 1/2 cup chopped dark chocolate or chocolate chips (for fudge)
• 1/3 cup whole milk (for fudge)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together the eggs, maple syrup, milk, and vanilla extract until smooth and combined.
3. Step 3: Add the flour, cocoa powder, instant coffee powder (if using), baking powder, baking soda, and salt. Stir gently until just incorporated; do not overmix.
4. Step 4: Fold in the mini chocolate chips (if using) and melted butter until evenly distributed throughout the batter.
5. Step 5: Divide the batter evenly among the prepared muffin cups and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: While the muffins bake, prepare the fudge filling by melting the chopped dark chocolate and milk together over low heat, stirring frequently until smooth and glossy.
7. Step 7: Once muffins are cool enough to handle, use a paring knife to cut a small cone-shaped piece from the center of each muffin. Fill the hollow with the warm chocolate fudge and replace the tops to seal.

Tips & Variations

• For a stronger coffee flavor, add 2 teaspoons of brewed espresso instead of instant coffee powder.
• Replace the whole wheat flour with all-purpose flour for a lighter texture.
• Use white chocolate or milk chocolate for the fudge filling to vary the flavor profile.
• Freeze leftover muffins without filling and stuff them with fudge just before serving for fresh indulgence.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. To keep the fudge filling fresh, it’s best to add it just before serving. Muffins can also be refrigerated for up to 5 days; warm gently before eating. For longer storage, freeze baked muffins (without fudge) for up to 2 months and thaw at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, substitute the milk and butter with plant-based alternatives like almond milk and coconut oil to make a dairy-free version.

What does the instant coffee powder do in this recipe?

The instant coffee powder enhances and deepens the chocolate flavor without adding a noticeable coffee taste, making the chocolate richness more intense.

Double Chocolate Muffins with Chocolate Fudge Filling Recipe

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★★★★★

4.6 from 109 reviews

• Author: Hailey
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delight in these rich and moist Double Chocolate Muffins, packed with cocoa and chocolate chips, and filled with a luscious homemade chocolate fudge center. Perfect for a decadent breakfast or an indulgent snack, these muffins combine wholesome whole wheat flour with sweet maple syrup for balanced sweetness and a hint of vanilla for depth of flavor.

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Ingredients

Scale 1x2x3x

Muffins

• 2 large eggs, at room temperature
• 1/2 cup maple syrup
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat flour (or all-purpose flour)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon instant coffee powder (optional)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup mini chocolate chips (optional)
• 4 tablespoons salted butter, melted

Chocolate Fudge Filling

• 1/2 cup chopped dark chocolate or chocolate chips
• 1/3 cup whole milk

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and clean-up.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, maple syrup, milk, and vanilla extract until smoothly combined to form the muffin batter base.
3. Add Dry Ingredients: To the wet mixture, add the whole wheat flour, cocoa powder, instant coffee powder if using, baking powder, baking soda, and salt. Gently mix until just combined to avoid overmixing, which can toughen the muffins.
4. Incorporate Add-ins: Fold in the mini chocolate chips and the melted butter carefully, ensuring even distribution throughout the batter.
5. Fill Muffin Cups and Bake: Evenly spoon the batter into the prepared muffin liners, filling each about 3/4 full. Bake in the preheated oven for 22 to 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Prepare Chocolate Fudge Filling: While muffins bake, combine the chopped dark chocolate and whole milk in a small saucepan over low heat. Stir frequently until the chocolate is fully melted and the mixture is smooth and creamy. Remove from heat.
7. Core Muffins and Fill: After muffins cool slightly, use a paring knife to cut a cone-shaped hole out of the center of each muffin. Fill each hole with the warm chocolate fudge mixture, then replace the cut piece on top to seal in the filling.

Notes

• You can substitute all-purpose flour for whole wheat flour for a lighter texture.
• Instant coffee powder enhances the chocolate flavor but is optional.
• Ensure eggs are at room temperature to aid in better mixing and texture.
• If you prefer a less sweet muffin, reduce maple syrup slightly.
• Use paper liners to prevent sticking and for easier cleanup.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: double chocolate muffins, chocolate muffins, chocolate fudge filling, whole wheat muffins, maple syrup muffins, chocolate chip muffins