After the rave (rave la sangat!) reviews I got for my Banana Nut muffins last week, I just couldn't help the urge to bake--and eat them myself--some more.
Have you ever had dr.CAFE's double chocolate muffins before? That's what I envision my chocolate muffins would be like, moist and rich.
So, I tried this recipe last weekend. It turned out well aside from the ugly looking ganache oozing out of the surface and the extra-coffee taste. I'm planning to give this recipe another shot, but I'll be sure to use less coffee and put the ganache in the center this time.
Here's the recipe after revision.
For the ganache, you'll need:
100 g Hershey's dark cocoa bars, chopped fine
40 ml full cream milk
20 g unsalted butter, melted
1 tbsp icing sugar
Using double-boiler method, melt the chopped cocoa bars together with the milk and butter. Add in the icing sugar. Stir until the mixture thickens. Chill in the refrigerator for 30 minutes.
For the muffins, you'll need:
90 g Hershey's dark cocoa bars, chopped fine
30 g cocoa powder
180 ml hot coffee (I used 1 tsp coffee powder mixed with hot water)
120 g all-purpose flour
120 g sugar
1/2 tsp salt
1/2 tsp baking soda
90 ml vegetable oil
2 eggs
2 tsp white vinegar (or 2 1/2 tsp fresh lemon juice)
1 tsp vanilla extract
Preheat oven to 180°C and arrange the muffin cups in a baking pan.
Place the chopped cocoa bars and cocoa powder in a medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in the refrigerator to cool completely, about 20 minutes. Whisk the flour, sugar, salt and baking soda together in a medium bowl, set aside.
Whisk oil, eggs, vinegar (or lemon juice) and vanilla extract and mix into the chocolate/coffee mixture. Mix until smooth. Add flour mixture and whisk until smooth.
Spoon the batter into each of the muffin cup and fill about 1/2 way. Place one slightly rounded tbsp of the ganache and top it with more batter. Bake until cupcakes are set and just firm to touch, 17-19 minutes.
Have you ever had dr.CAFE's double chocolate muffins before? That's what I envision my chocolate muffins would be like, moist and rich.
So, I tried this recipe last weekend. It turned out well aside from the ugly looking ganache oozing out of the surface and the extra-coffee taste. I'm planning to give this recipe another shot, but I'll be sure to use less coffee and put the ganache in the center this time.
Here's the recipe after revision.
For the ganache, you'll need:
100 g Hershey's dark cocoa bars, chopped fine
40 ml full cream milk
20 g unsalted butter, melted
1 tbsp icing sugar
Using double-boiler method, melt the chopped cocoa bars together with the milk and butter. Add in the icing sugar. Stir until the mixture thickens. Chill in the refrigerator for 30 minutes.
For the muffins, you'll need:
90 g Hershey's dark cocoa bars, chopped fine
30 g cocoa powder
180 ml hot coffee (I used 1 tsp coffee powder mixed with hot water)
120 g all-purpose flour
120 g sugar
1/2 tsp salt
1/2 tsp baking soda
90 ml vegetable oil
2 eggs
2 tsp white vinegar (or 2 1/2 tsp fresh lemon juice)
1 tsp vanilla extract
Preheat oven to 180°C and arrange the muffin cups in a baking pan.
Place the chopped cocoa bars and cocoa powder in a medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in the refrigerator to cool completely, about 20 minutes. Whisk the flour, sugar, salt and baking soda together in a medium bowl, set aside.
Whisk oil, eggs, vinegar (or lemon juice) and vanilla extract and mix into the chocolate/coffee mixture. Mix until smooth. Add flour mixture and whisk until smooth.
Spoon the batter into each of the muffin cup and fill about 1/2 way. Place one slightly rounded tbsp of the ganache and top it with more batter. Bake until cupcakes are set and just firm to touch, 17-19 minutes.