VIRAL Double Chocolate Muffin Recipe & Tutorial | Cupcake Jemma

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener.

Get a large bowl and a sieve.

Sift in plain flour, cocoa powder, salt, bicarbonate of soda, baking powder, and custard sugar into the bowl.

If there are lumps, use a spatula to push them through the sieve and set aside the sieve.

In a separate bowl, crack in 2 large free-range eggs.

Add full-fat Greek yogurt, whole milk, and vegetable oil to the eggs.

Add 1.5 teaspoons of vanilla extract and whisk the wet ingredients together.

Fold the wet ingredients into the dry ingredients until a smooth batter forms, leaving some pockets of flour.

Add chopped chocolate to the batter, saving some for topping the muffins.

Preheat the oven to 220°C.

Prepare two 12-hole cupcake pans, filling alternate holes to allow for rising.

Pour the batter into a jug for easier portioning and fill the muffin cases to the top.

Top the muffins with the reserved chocolate chunks.

Bake the muffins at 220°C for 5 minutes, then reduce the temperature to 170°C and bake for an additional 15 minutes.

Check if the muffins are ready by inserting a skewer; it should come out with a little wet batter but not too much.

While the muffins cool, prepare the ganache by melting 50g of 54% chocolate, 25g of butter, and 25g of cream in the microwave in 15-20 second bursts, stirring in between.

Let the muffins cool for 15-20 minutes before filling them with ganache.

Use a receptacle thicker than a skewer to poke holes into the muffins, avoiding the bottom.

Fill a piping bag with the ganache and inject it into the muffins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens