These chocolate fondant muffins have chocolate chips in the cocoa batter and a square of dark chocolate inside each muffin. The soft center comes from melting chocolate, so check the surrounding cake for doneness.
Recipe Details
- Oven: 350°F (175°C)
- Bake: 18–20 minutes, followed by a 5-minute rest in the tin
Ingredients
- 1 cup (120g) all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
- ½ cup (90g) dark or semisweet chocolate chips or chunks
- 6 dark chocolate pieces, about 1-inch squares
How to Make Chocolate Fondant Muffins
Prepare the tin
Heat the oven to 350°F (175°C). Line the muffin cups with paper liners or grease them lightly. Sift together the flour, cocoa, baking powder, baking soda and salt.
Mix the chocolate batter
Beat the butter and sugar until fluffy. Beat in the eggs one at a time, then the vanilla. Add the dry mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined and fold in the chocolate chips.
Add the chocolate centers
Fill each prepared cup about one-third full. Press a dark chocolate piece into the center, then cover with batter until the cup is about two-thirds full. The listed filling provides six chocolate centers; use cups large enough for the batter without overfilling.
Bake and serve warm
Bake for 18–20 minutes, until the muffin edges are set and a toothpick inserted beside the chocolate center comes out clean. Rest in the tin for about 5 minutes, then transfer to a rack. Serve warm for melted centers, or cool fully for storage.
Tips and Common Mistakes
- Cover each chocolate square completely with batter.
- A toothpick through the center can hit melted chocolate; test the cake beside it.
- Keep the cups about two-thirds full to allow room for rising.
Storage and Make-Ahead Tips
Cool completely before sealing in an airtight container; the original recipe allows storage for up to 3 days. Warm a muffin gently before serving if you want the chocolate center to soften again.
Frequently Asked Questions
Is the soft center raw batter?
The intended soft center is a piece of melted dark chocolate. The surrounding muffin should be baked through.
Why is the center firm after cooling?
Chocolate firms as it cools. Serve warm or rewarm gently for a softer center.