Double Chocolate Muffins with Mascarpone Mousse

By lromito

Ingredients

• Ingredients:
• 24 24 muffins
• Muffins:
• 3 3/4-cups 3 3/4-cups all-purpose flour
• 1/4-cup 1/4-cup cocoa powder
• 1 1 1 Tbsp baking soda
• 2 2 2 tsp salt
• 1 1 1 cup granulated sugar
• 4 4 4 eggs, slightly beaten
• 2 2 2 cups whole milk
• 1 1 1 cup unsalted butter, melted
• 2 2 2 tsp pure vanilla extract
• 6 6oz 6oz semi-sweet chocolate chips
• Mousse:
• 6 6oz 6oz Mascarpone cheese
• 2 2 2 Tbsp honey
• 1 1 1 cup whipped cream

Details

Servings 24
Adapted from southernseason.com

Preparation

Step 1

• Oven preheated to 400°F
• Muffin pans, greased or lined with baking cups
Recipe Description:
These are easy, sinfully-delicious chocolate muffins. Make a batch and devour or freeze for up to 2 months.

Learn this recipe and more, hands-on, at CLASS: Spring Brunch Breads and Pastry with George Geary!
Directions:
1. In a large bowl, mix flour, cocoa powder, baking soda and salt until completely blended. Set aside.

2. Place sugar, eggs, milk, melted butter and vanilla in a large bowl and mix well. Add combined dry ingredients from Step 1 and beat until the batter is just blended; it will not be smooth. With the dry ingredients just moistened, gently fold in chocolate chips.

3. Scoop batter into muffin tins, filling each cup about two-thirds full. Place into oven on center rack. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Because of the dark rich coloring of these muffins, you may want to check on muffins after 15 minutes to avoid burning.

4. While muffins are cooling, blend Mascarpone and honey in another bowl. Once thoroughly mixed, fold in whipped cream.

5. After muffins have cooled, hollow out each muffin's center and replace with mousse. If you do not own a pastry/piping bag, use a re-sealable sandwich bag with one corner cut off.