Molten Chocolate Muffins

Method

1. 1Make the ganache filling first. Heat the heavy cream in a small saucepan until it just begins to steam — don't let it boil. Pour the hot cream over the finely chopped bittersweet chocolate in a bowl, add the butter. Let it sit for 2 minutes, then stir gently until completely smooth and glossy. Cool to room temperature, then refrigerate for 30–60 minutes until thick enough to pipe but not solid. Transfer to a piping bag or a zip-lock bag with one corner snipped off.
2. 2Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
3. 3In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and lump-free.
4. 4In a separate bowl, whisk the milk, oil, eggs, espresso powder, and vanilla until smooth.
5. 5Pour the wet ingredients into the dry and fold with a spatula just until combined — the batter should still look slightly lumpy. Don't overmix or the muffins will turn tough. Fold in the chocolate chunks.
6. 6Fill each muffin cup about two-thirds full with batter. Pipe about 1 tablespoon (20 g) of the chilled ganache into the center of each, dividing it evenly between the 12 cups, then top with a small spoonful of batter to cover the filling completely.
7. 7Bake for 18–22 minutes until the edges are set and the tops no longer look wet. A toothpick inserted near the edge (away from the ganache) should come out with moist crumbs but no wet batter; only the ganache in the middle stays soft. Don't overbake — these are meant to be fudgy.
8. 8Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Best served warm when the center is still molten. To reheat a muffin at room temperature, microwave for 10–15 seconds.