Email to Cat      

Double Chocolate Muffins

Source of Recipe


Chocolatier, May 2002






List of Ingredients



• -- Chocolate Truffle Filling --
  
• 3 ounces semisweet chocolate, finely chopped
  
• 1/3 cup plus 1 Tbsp heavy cream
  
• 1/2 tsp vanilla extract
  
• *
  
• -- Chocolate Muffins --
  
• 1 cup all-purpose flour
  
• 1/2 cup alkalized cocoa powder
  
• 2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1 cup plus 2 Tbsp sour cream, at room temperature
  
• 1 large egg, lightly beaten, at room temperature
  
• 6 Tbsp unsalted butter, melted and cooled
  
• 2/3 cup granulated sugar
  






Instructions



1. Make filling: Place chocolate in medium bowl. In small saucepan, bring cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla extract. Scrape filling into small container and cover with plastic wrap. Freeze filling for at least one hour (or up to 3 days), until firm.
   
   
2. Remove filling from freezer. Using a spoon, scrape up enough filling to form a 3/4-inch ball. Place on a plate and repeat with remaining filling to form a total of 12 balls. Loosely cover plate with plastic wrap and freeze truffles until ready to use.
   
   
3. Make muffins: Position rack in center of oven and preheat to 350 degrees (F). Lightly butter 12 standard muffin cups.
   
   
4. In medium bowl, sift together flour, cocoa, baking powder, baking soda and salt.
   
   
5. In medium bowl, whisk together sour cream, egg, butter and sugar until combined.
   
   
6. Make a well in the center of the flour mixture; add sour cream mixture and stir with wooden spoon just until combined. Fill each muffin cup 1/3 full with muffin batter. Place a frozen truffle in the center of each cup, on top of batter. Spoon remaining batter into cups, making sure each truffle is covered. Bake for 15 minutes, or until toothpick inserted into the batter part of the cupcake comes out clean.
   
   
7. Cool muffins in pan set on wire rack for 5 minutes. Remove muffins from cups and finish cooling on rack. Serve warm, or cool completely. Store in airtight container.
   
   Yield: 12 muffins