Double Chocolate Chunk Muffins

Let’s get this recipe going:

Step 1. Bloom the Cocoa

• In a small bowl, mix the hot coffee into the cocoa powder until it begins to dissolve.

   

• Stir in the milk and set aside.
  
  

Step 2. Mix Dry Ingredients

• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  
  

Step 3. Mix Wet Ingredients

• In a separate bowl, whisk together the melted butter, olive oil, granulated sugar, brown sugar, and eggs until smooth.

   

• Pour in the cocoa mixture, heavy cream, and vanilla paste, and whisk until fully combined.
  
  

Step 4. Combine Batter

• Pour the wet ingredients into the dry ingredients and mix until just combined — don’t overmix.
  
  
• Fold in 2 cups of chocolate chunks.
  

  

Step 5. Fill and Top

• Divide the batter evenly between 6 jumbo muffin cups, filling them right to the top.

   

• Chop the remaining ½ cup of chocolate chunks into smaller pieces and sprinkle them generously over each muffin.
  
  

Step 6. Bake

• Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and bake for another 25 minutes until set.

   

• Use a toothpick to check for doneness. It should come out with moist crumbs but no raw batter.
  
  

Step 7. Cool and Enjoy

• Let the muffins cool in the pan for 10-15 minutes before digging in. They’re best enjoyed slightly warm when the chocolate is still gooey!