Triple Chocolate Pudding Muffins Recipes

TRIPLE-CHOCOLATE PUDDING

Steps:

• Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
• Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
• Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
• Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.

TRIPLE CHOCOLATE PUDDING MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Prepare a muffin tin by lining with paper liners or spraying with nonstick cooking spray.
• Mix together the dry ingredients in a large bowl, but save the baking melts for the end.
• Add the wet ingredients and mix until batter forms. Don't over mix-- lumps are okay!
• Fold in the Hershey's baking melts.
• Spoon approximately 1/4 cup of batter into each muffin cup.
• Bake for 20 minutes until toothpick inserted comes out clean.
• Let cool on a wire rack.

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
• Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth and chocolate has melted. Cool for 5 minutes, then whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
• Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine- make sure there are no flour spots at the bottom of the bowl. Fold in the chocolate chips. Batter will be thick.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

CHOCOLATE SOUR CREAM MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.