Hooray!! Today is National Devil’s Food Cake Day! In honor of this special day for all of us chocolate fans, I made a yummy and extra chocolaty treat: Decadent Devil’s Food Muffins! These super moist, chocolate loaded muffins are a verrryyy decadent breakfast paired with a cup of coffee or an indulgent snack that’s perfect to cure any sweet tooth craving! They are super simple and quick to make, which means more time to celebrate this great chocolate lover’s holiday! 🙂
Preheat your oven to 350*F. Place your rack in the middle of the oven. This will allow the muffins to bake without being too close to the top of the oven and possibly burning on top. Nobody likes a burned muffin top! In a large bowl, whisk together the cocoa powder, all-purpose flour, dark brown sugar, baking powder, and sea salt.
Once your dry ingredients are whisked together and you’ve made sure there are no lumps, add your semi-sweet chocolate chips. Set your dry ingredient mixture aside for now.
In a small bowl, melt your unsalted butter. Let it cool for just a couple of minutes, so it’s not scalding. Add your milk and freshly brewed coffee, mix them together. Next, add your egg and whisk until the egg is fully incorporated. Lastly, add your apple cider vinegar and mix until combined. Pour your wet ingredients into the bowl with your dry ingredients and mix together until fully combined. And it’s that simple! Our batter is ready! 🙂
Line a muffin pan with 8 muffin liners. (Or in my case I only had some small foil muffin tins at the time, so I used what I had!) Scoop your batter evenly into the 8 muffin cups. I like using a cookie scoop to distribute my batter. It just helps to make sure that each muffin is perfectly measured out.
Bake your muffins for 20 to 25 minutes. I like checking on them at the 18 minute mark, just to see how they are baking. Look! They are almost ready!!
Using a toothpick, poke the center of one of the muffins and if the toothpick comes out clean, they are ready! While the muffins cool, let’s make the ganache topping! Place a small heavy-bottomed sauce pot on your stove top and add your heavy cream. Warm the cream on low heat, stirring occasionally to make sure nothing burns to the bottom of the pot. Once your cream has started to form tiny bubbles along the surface, turn the heat off and add your chocolate chips.
Whisk until your chocolate has melted and is smooth and creamy.
Drizzle the velvety ganache over the tops of your muffins and sprinkle on extra semi-sweet chocolate chips. If your ganache is too runny, place it in the freezer for a minute or two to cool down and thicken up.
Now that your Devil’s Food muffins are loaded with chocolate goodness, pour yourself a hot cup of joe and satisfy your chocolate craving! There’s no better way to celebrate National Devil’s Food Cake Day than with a mouthful of these decadent treats!!
Decadent Devil’s Food Muffins
Yields: 8 Muffins
Prep Time: 15 Minutes
Bake Time: 20 to 25 Minutes
Ingredients
For Muffins:
1/3 Cup Cocoa Powder
1 Cup All-Purpose Flour
1/2 Cup Dark Brown Sugar (Packed)
1/2 teaspoon Baking Powder
1/2 teaspoon Finely Ground Sea Salt
1/2 Cup Semi-Sweet Chocolate Chips
4 Tablespoons Unsalted Butter (Melted)
1/2 Cup Milk
2 Tablespoons Fresh Brewed Coffee
1 Egg
1/2 teaspoon Apple Cider Vinegar
For Ganache:
1/2 Cup Heavy Cream
1/2 Cup Semi-Sweet Chocolate Chips
To Make the Decadent Devil’s Food Muffins and Ganache Topping
Preheat your oven to 350*F. Place your rack in the middle of the oven. In a large bowl, whisk together the cocoa powder, all-purpose flour, dark brown sugar, baking powder, and sea salt. Once your dry ingredients are whisked together, add your semi-sweet chocolate chips. Set your dry ingredient mixture aside for now. In a small bowl, melt your unsalted butter. Let it cool for just a couple of minutes. Add your milk and freshly brewed coffee, mix together. Next, add your egg and whisk until fully incorporated. Lastly, add your apple cider vinegar and mix until combined. Pour your wet ingredients into the bowl with your dry ingredients and mix together until fully combined. Line a muffin pan with 8 muffin liners. Scoop your batter evenly into the 8 muffin cups. Bake your muffins for 20 to 25 minutes. While the muffins cool, make the ganache topping! Place a small heavy-bottomed sauce pot on your stove top and add your heavy cream. Warm the cream on low heat, stirring occasionally. Once the cream has started to form tiny bubbles along the surface, turn the heat off and add your chocolate chips. Whisk until your chocolate has melted and is smooth and creamy. Drizzle the velvety ganache over the tops of your muffins and sprinkle on extra semi-sweet chocolate chips. Now, pour yourself a hot cup of joe and satisfy your chocolate craving! 🙂
True Joy & Glow 