Chocolate Fudge Muffins
Inspired by the viral Chocolate Muffins from the 2024 Olympic Village, these double chocolate muffins are filled with a homemade chocolate fudge filling.
Servings 12 muffins
Ingredients
For the Chocolate Fudge Filling:
- 170 g dark chocolate, finely chopped.
- 1/2 tbsp cocoa powder, sifted.
- 1 pinch fine sea salt
- 190 g evaporated milk
- 60 g caster sugar
- 2 1/2 tbsp golden syrup
- 15 g unsalted butter
- 1/4 tsp vanilla extract
For the Double Chocolate Muffins:
- 180 ml milk
- 90 g unsalted butter
- 1/4 tsp instant coffee granules
- 60 g cocoa powder
- 375 g plain flour
- 300 g caster sugar
- 1 1/2 tsp bicarbonate of soda
- 1 pinch fine sea salt
- 450 g chocolate chunks (see Note 1).
- 3 eggs
- 285 g sour cream
- 90 ml sunflower oil
- 1/8 tsp vanilla extract
Instructions
Make the Chocolate Fudge Filling:
- Place the chopped dark chocolate, cocoa powder and salt in a medium, heatproof bowl.
- Place the evaporated milk, caster sugar, golden syrup and butter into a saucepan over medium-low heat. Stir every now and then until the butter has melted, the sugar has dissolved and the mixture has come to just below a simmer.
- Pour the hot milk mixture over the chocolate and allow to sit for 5 minutes undisturbed. Then, stir vigorously until the chocolate has completely melted and the mixture is smooth.
- Allow the fudge filling to come to room temperature, then cover the surface directly with clingfilm and place into the fridge for at least 3 hours to firm up.
Make the Double Chocolate Muffins:
- Line 2 muffin trays with 12 muffin liners, placing one liner in every other cavity. Preheat the oven to 200°C fan.
- Heat the milk and butter together (in the microwave or in a saucepan on the stove) until the butter has melted and the mixture is hot. Whisk in the instant coffee granules until dissolved, then add the cocoa powder and whisk until smooth. Set aside to cool to room temperature.
- In a large bowl, whisk together the flour, sugar, bicarbonate of soda and salt. Add 2/3 of the chocolate chunks and mix until the chunks are nicely coated in the dry ingredients.
- Add the eggs, sour cream, sunflower oil and vanilla extract to the cooled milk mixture and whisk until combined.
- Pour the wet ingredients into the dry ingredients and mix briefly with a spatula until just combined.
- Divide the batter evenly between the 12 muffin cases (I filled each case with 2 regular-sized ice cream scoop's worth of batter). Sprinkle the muffins with the remaining chocolate chunks, then place into the preheated oven and bake for 5 minutes. After 5 minutes, turn the temperature down to 150°C fan and bake for a further 15 minutes, until a skewer comes out clean, or with just a few moist crumbs. Bake the two trays separately, one after the other, for best results.
- Immediately after the muffins have baked, remove them from the tin and transfer them to a wire rack to cool completely before filling.
Fill the muffins:
- Transfer the chilled fudge filling to a piping bag and fill each muffin with a generous amount of filling. Top each cupcake with extra filling, then serve. The muffins are best eaten on the day they are made, but will keep for a day or so at room temperature, as long as they are stored in an airtight container.
Notes
- I used milk chocolate chunks, but you can use whatever type of chocolate you prefer.