Gooie Chocolate Muffins Cupcakes
Indulge in the irresistible decadence of Gooie Chocolate Muffins Cupcakes, a delightful fusion of rich chocolate muffin and cupcake textures. These treats are packed with two kinds of sugar and semisweet chocolate chips for a perfectly moist crumb, while a surprise pocket of melted dark chocolate squares at the center adds a luscious, gooey core. Designed for chocolate lovers, this easy yet impressive recipe combines pantry staples like cocoa powder, flour, and vanilla extract, with the magic of boiling water creating a silky batter. Ready in just 35 minutes from start to finish, these double-chocolate delights are the ultimate dessert or snack, especially when served warm for a molten chocolate experience. Perfect for parties, afternoon pick-me-ups, or satisfying late-night cravings, these muffins cupcakes will quickly become your go-to for chocolate indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 Eggs
- 0.75 cups Milk
- 0.5 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cups Boiling water
- 1 cup Semisweet chocolate chips
- 12 pieces Dark chocolate squares (good quality, 70%)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix until well combined.
In another bowl, beat the eggs and then whisk in the milk, vegetable oil, and vanilla extract.
Gradually add the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Slowly incorporate the boiling water into the mixture, stirring gently. The batter will appear thin, but this is normal.
Fold in the semisweet chocolate chips for added gooeyness.
Fill each cupcake liner about halfway with the batter.
Place a square of dark chocolate in the center of each filled liner, then cover with a small amount of batter until the liner is 3/4 full.
Bake for 18–20 minutes or until the tops are set and a toothpick inserted into the muffin (avoiding the chocolate center) comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm for the ultimate gooey chocolate experience, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 640.4 g | 233% | |
| Dietary Fiber | 75.8 g | 271% | |
| Total Sugars | 388.9 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 753 mg | 58% | |
| Iron | 50.5 mg | 281% | |
| Potassium | 4131 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
