Double Dark Chocolate Muffins with Chocolate Ganache
5 from 5 votes
That Vegan Nephew
Delicious, scrumptious, endorphin-inducing double dark chocolate muffins that anyone can make. They're the perfect handheld chocolatey treat that you can share with whomever!
Preheat the oven to 400°F, and lightly grease 9 slots of the 12-count muffin tin.
Sift together the dry ingredients in a mixing bowl. Then, in another bowl, whisk together the wet ingredients (except the chocolate chips).
When the oven is preheated, combine the wet ingredients with the dry, and fold it together along with the chocolate chips into a batter, just until no dry ingredients remain. Careful not to overmix it. Then, fill the wells of the muffin tin ¾ of the way full with batter.Note: This recipe should yield about 9 muffins in total.
Bake for 16 - 18 minutes, until a toothpick inserted comes out with no batter on it.
The Chocolate Ganache (optional)
Bring water to boil in a small sauce pan, and then melt half a bar of semi-sweet baker's dark chocolate in a bowl set on top of the sauce pan, above the water. After it's fully melted, remove the bowl from the heat, and add the coconut cream and maple syrup. Stir until the ganache is glossy and smooth. Spoon this over the muffins after they've cooled down a little bit.