Recipe Ingredients

• Milk: 300 ml
• Instant coffee or espresso powder: 1.5 teaspoons
• Unsweetened cocoa powder: 75 g
• Vegetable oil: 135 g
• Eggs: 150 g (about 3 large eggs)
• Vanilla extract: 7.5 ml (1.5 teaspoons)
• All-purpose flour: 300 g
• Baking powder: 13 g
• Salt: 3 g (about ⅓ teaspoon)
• Sugar: 225 g
• Chocolate chips: 225 g total
• Dark chocolate, for the filling: 105 g
• Heavy cream, for the filling: 105 g

Instructions

1. Prepare the muffin tin. Heat the oven to 180°C. Add a pinch of raw rice to the bottom of each muffin cup, then place a paper liner inside.
2. Mix the wet ingredients. Whisk the coffee powder and cocoa powder into the warm milk. Add the vegetable oil, eggs, and vanilla, then whisk until frothy.
3. Mix the dry ingredients. Sift the flour, baking powder, salt, and sugar into a large bowl.
4. Combine. Pour the wet mixture into the dry ingredients. Fold gently until the flour streaks disappear, taking care not to overmix.
5. Fill and add the centers. Spoon batter into the liners until they are about one-third full. Add a small cluster of chocolate chips to the center of each, then cover with more batter until each liner is about three-quarters full.
6. Add the toppings. Press extra chocolate chips onto the top of each muffin.
7. Bake. Bake at 180°C for 20–22 minutes. Keep the oven door closed for at least the first 15 minutes.
8. Check for doneness. At 20 minutes, insert a toothpick into the cake portion of a muffin. It should come out with a few moist crumbs. Let the muffins cool completely.
9. Core the muffins. Make a hole in the center of each cooled muffin.
10. Make the filling. Melt the dark chocolate and heavy cream together, then stir until smooth. Leave the mixture at room temperature for about 30 minutes, until it thickens to a frosting-like consistency.
11. Fill the muffins. Transfer the thickened filling to a piping bag and pipe it into the center of each muffin until full.

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