Chocolate Muffin Recipe

6 large eggs plus one additional egg white (30 grams)

2 cups (200 grams) sifted cake flour

1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 1/2 cups (300 grams) granulated white sugar, divided

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon salt

1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)

3/4 cup (180 ml) freshly brewed coffee or water, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon cream of tartar (optional)

Chocolate Glaze:

6 ounces (180 grams) semi sweet chocolate, chopped

4 tablespoons (57 grams) butter, diced

2 tablespoons light corn syrup (liquid glucose or golden syrup)

1 tablespoon liqueur (optional) (I like to use Frangelico or a coffee flavored liqueur)

Mocha Filling:

1/2 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar

2 tablespoons (15 grams) unsweetened cocoa powder

1 teaspoon (2 grams) instant coffee powder

1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract. 

In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Spread a little frosting on each muffin with a knife or offset spatula.

Makes 12 - 14 regular sized muffins.

Source: Joyofbaking.com

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