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Delicious Triple Chocolate Surprise Muffins

Ingredients:

I love these delicious triple chocolate surprise muffins because of the little surprise in the middle! Made with Dutch Cocoa powder and topped off with chocolate chips, hidden in the middle of each muffin is a Lindt Chocolate Truffle Ball. I made 6 different surprise flavors – Milk Coconut, Caramel Sea Salt, Pistachio, Stracciatella and Mango Cream. My favorite was the Mango Cream with the white chocolate and delicious mango filling. But they were all insanely rich and decadent. The best part was the melted truffle center and not knowing which flavour we were each biting into! Make these delicious triple chocolate surprise muffins for the chocoholic in your life! I guarantee that they will thank you!

Looking for more Valentine inspirations? Check out these I Love You Beary Much Butter Cookies! Not only are they absolutely adorable, they are also delicious and iced on the backside!

Off-kilter stack of 3 freshly baked Triple Chocolate Muffins topped with chocolate chips on a white background with chocolate chips scattered around the base.

TRIPLE CHOCOLATE SURPRISE! MUFFINS

Makes 12 Regular size Muffins

  • 1-3/4 cups
    (210g) All-Purpose Flour
  • 2/3 cup
    (66g) Unsweetened Cocoa Powder
  • 1-1/4 cups
    (250g) Brown Sugar, Packed
  • 1 tsp
    Baking Powder
  • 1 tsp
    Baking Soda
  • 2
    Large Egg
  • 1 cup
    (240g) Milk
  • 1/2 cup
    (113g) Butter, Melted and Cooled
  • 1 tsp
    Vanilla Extract
  • 12 Lindt
    Chocolate Truffle Balls *frozen
  • 1/2 cup
    Chocolate Chips
Directions:

Instructions:

*Day before:

 

  • Unwrap the Lindt Chocolate Truffle Balls. Place them in a freezer-safe container and place in the freezer to freeze overnight.

Day of:

  • Preheat oven to 425°F. Line a 12-cup muffin tin with paper-liners.
  • Add the first 5 ingredients to a large mixing bowl. Whisk to combine.
  • In another bowl, add the next 4 ingredients. Whisk to combine.
  • Add the wet ingredients to the dry. Using a rubber spatula, stir and fold until 70% combined. It’s ok to have dry, unmixed spots.
  • Using a 1/4 cup ice-cream scoop, scoop batter into the prepared muffin tins. Press one frozen Lindt truffle ball into the middle of the batter in each muffin tin.
  • Bake at 425°F for 8 minutes. Then, without opening the oven door, turn heat down to 350°F and continue baking for an another 11 to 12 minutes minutes.
  • Remove from the oven. Let cool for. a few minutes before transferring to a cooling rack to complete cooling.
    Best served warm. Enjoy!
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About Me

Karen Gordon

Hello there! I’m Karen. I started this blog when our daughter embarked on her university journey. Originally, my intention was to curate a collection of my cherished recipes, with the goal of eventually passing them down to her. However, life has a way of unfolding unexpectedly.

Presently, I find myself authoring a nationally syndicated recipe column, published bi-weekly, while also designing unique gift boxes. During my free time, I continue to bake, sharing my delectable treats with loved ones. I sincerely hope that you’ll find delight in exploring my recipes.

If the act of gifting food brings you joy, I invite you to explore my thoughtfully designed treat boxes. They are meticulously created to enhance the unboxing experience of baked goods.

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