Chocolate Lava Muffins Filled With Ganache: Soft, Rich and Hiding a Molten Chocolate Heart

Ingredients for Ganache-Filled Chocolate Muffins

This recipe makes 12 large muffins.

For the ganache filling

• 4 ounces semisweet chocolate: finely chopped, or ⅔ cup chocolate chips.
• ½ cup heavy cream: melts the chocolate into a smooth, glossy filling.

For the muffins

• 1 ¾ cups all-purpose flour: gives the muffins structure.
• ½ cup unsweetened cocoa powder: for a deep chocolate flavor.
• 1 cup sugar: sweetens and keeps the crumb tender.
• 2 teaspoons baking powder and ½ teaspoon baking soda: for a tall, fluffy rise.
• ½ teaspoon salt: makes the chocolate taste even more chocolatey.
• 2 large eggs: at room temperature.
• 1 cup buttermilk: or 1 cup of milk mixed with 1 tablespoon of lemon juice. It keeps the muffins moist.
• ½ cup vegetable oil: oil makes muffins softer than butter and keeps them moist for days.
• ½ cup hot coffee: or hot water. Coffee intensifies the cocoa without tasting like coffee.
• 2 teaspoons vanilla extract.
• ½ cup chocolate chips: for the batter and the tops.

About the Ingredients

Use good chocolate for the ganache. Since it is the heart of the muffin, its flavor really shines. A semisweet bar or quality chocolate chips both work well.

Do not worry about the coffee. You will not taste it. It simply makes the chocolate flavor richer and deeper. If you prefer, hot water works just fine.