Triple Chocolate Muffins

In a large mixing bowl, sift together all-purpose flour, white sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
1 ½ Cups (180g) All-Purpose Flour
1 Cup (200g) White Sugar
½ Cup (42g) Dutch Process Cocoa Powder
1 Teaspoon Fine Espresso Powder
2 ¼ Teaspoons Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon Salt
In a medium mixing bowl, whisk together oil, melted butter, buttermilk, sour cream, eggs, and vanilla until well combined.
⅓ Cup (67g) Neutral Oil
4 Tablespoons (56g) Unsalted Butter
½ Cup (113g) Lowfat Buttermilk
½ Cup (113g) Full-Fat Sour Cream or Greek Yogurt
2 Whole Large Eggs
2 Teaspoons Vanilla Paste or Extract
Pour wet ingredients into the dry ingredients and mix until there are very few flour steaks left. Do not overmix.
Then, gently fold in the chocolate chunks or chocolate chips. Cover with a tea towel and allow the batter to rest on the counter for at least 45 minutes.
1 Cup Milk or Semi-Sweet Chocolate Chunks + more to sprinkle on top
With 10 minutes left of resting, set a rack in the center of the oven and set it to 425ºF (218ºC).
Line a standard 12-cup muffin pan with muffin liners or paper liners, alternating every other well. Scoop and fill each liner with batter, making sure to fill to the very top. Top with additional chocolate chunks or chips.
Bake at 425ºF (218ºC) for 5 minutes and then lower to 350ºF (176ºC), without opening the oven door, and continue baking for an additional 14 to 16 minutes (*see note below). They're ready when a toothpick inserted in the center comes out with very few moist crumbs. Keep muffins in the pan for 5 minutes and then transfer to a wire rack to cool.
Increase the oven temperature back up to 425ºF (218ºC) and continue baking off the remaining batter. You should get another 2 to 3 muffins.
While muffins are cooling, make Chocolate Ganache. Finely chop your chocolate and transfer to a heatproof bowl. Heat heavy cream in a small saucepan or in the microwave just until simmering. Then pour hot cream over chocolate and let stand, untouched for 4 to 5 minutes. Gently and slowly stir until combined. Transfer ganache to a piping bag, ziploc bag or squeeze bottle.
2 Ounces (56g) Bittersweet Chocolate Bar
¼ Cup (56g) Heavy Cream
With a knife or the end of a piping tip, scoop out a deep hole in the center of each muffin. Pipe chocolate ganache in the center of each muffin. Serve and enjoy!

INGREDIENTS

Chocolate Ganache

Instructions

Notes