Hot Chocolate Muffins

Weeeell these were pretty delicious. After the frozen hot chocolate recipe, why not hot chocolate in muffin form? They both have fluff, foodstuff of the gods!

This recipe makes 16 or 17 muffins. I don’t have 2 muffin tins, so I just also used a 10X10″ pan for the rest of the batter.

Ingredients:

Hot Chocolate Muffin:

  • 2 cups all-purpose flour
  • 4 ounces powdered hot chocolate mix
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 4 ounces unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips

Marshmallow Cream Cheese Filling:

  • 8 ounces cream cheese, at room temperature
  • 1 cup marshmallow fluff
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla

Preheat the oven to 375 degrees. Grease two muffin tins (or one and a 10X10″ pan). In a medium bowl, stir together the flour, hot chocolate powder, baking soda, baking powder, and salt. In another bowl or large measuring cup, combine the butter, sour cream, and buttermilk.

In a large bowl, beat together the eggs and sugar on medium-high speed until the eggs become pale yellow, about 3 minutes. Add the vanilla and beat another 30 seconds.
Add half the flour mixture and beat on low until combined. Add the buttermilk mixture, and again beat until combined. Add the remaining flour and mix until just combined.

Stir in the chocolate chips, then spoon the batter into the muffin tins, filling halfway.

In a new or cleaned large bowl, beat the cream cheese and fluff on medium-high for 2 minutes, or until smooth. Make sure to scrape the bottom of the bowl and get any fluff blobs hiding down there. Add the remaining ingredients and beat another 2 minutes.

Spoon into a piping bag with a large tip, stick deep into the middle of the batter for a muffin, and squeeze until you see the cream cheese filling around the piping tip.

Repeat for the remaining muffins.

If you’ve used a square pan, just fill it roughly evenly with the cream cheese filling.

Bake 16-20 minutes (my muffins were done in 16, the bigger cake needed another 3). Test with a toothpick, being sure to test the chocolate part, not the filling.

These are nice! The cake part’s pretty light and fluffy, and the filling is moist and cream cheesy. And there’s lot of filling, too, at least if  you use it all up!

Hot Chocolate Muffins

A tiny bit adapted from Culinary Concoctions by Peabody.

Hot Chocolate Muffin:

  • 2 cups all-purpose flour
  • 4 ounces powdered hot chocolate mix
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 4 ounces unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips

Marshmallow Cream Cheese Filling:

  • 8 ounces cream cheese, at room temperature
  • 1 cup marshmallow fluff
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla

Preheat the oven to 375 degrees. Grease two muffin tins (or one and a 10X10″ pan). In a medium bowl, stir together the flour, hot chocolate powder, baking soda, baking powder, and salt. In another bowl or large measuring cup, combine the butter, sour cream, and buttermilk.

In a large bowl, beat together the eggs and sugar on medium-high speed until the eggs become pale yellow, about 3 minutes. Add the vanilla and beat another 30 seconds. Add half the flour mixture and beat on low until combined. Add the buttermilk mixture, and again beat until combined. Add the remaining flour and mix until just combined. Stir in the chocolate chips, then spoon the batter into the muffin tins, filling halfway.

In a new or cleaned large bowl, beat the cream cheese and fluff on medium-high for 2 minutes, or until smooth. Add the remaining ingredients and beat another 2 minutes. Spoon into a piping bag with a large tip, stick deep into the middle of the batter for a muffin, and squeeze until you see the cream cheese filling around the piping tip. Repeat for the remaining muffins.

Bake 16-20 minutes. Test with a toothpick, being sure to test the chocolate part, not the filling.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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