Soooo this happened… I don’t really know how it happened… but it happened, and I am kind of just wondering why I haven’t been eating muffins with ice cream my entire life?
Can we just take a moment to talk about this…warm Chocolate Muffin + melty Strawberry Ice Cream…
It’s a vibe.
These muffins are so moist, fudgy, and loaded with milk chocolate goodness. Also, can we just talk about the muffin tops on these muffins for a second? They are so delightfully puffy I might just die! In my world there are few things more exciting than a good muffin top, so I practically jumped for joy when these came out of the oven.
You need this in your life. I don’t know if I will ever eat a chocolate muffin without a scoop of ice cream again…
Double Chocolate Muffins
Things you need…
Double Chocolate Muffins
Makes 12 large muffins
2 1/4 cups all purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup butter, melted
2 eggs
1/2 cup strongly brewed coffee
1 cup buttermilk
2 tsp pure vanilla extract
1 cup dark chocolate chunks
Double Chocolate Muffins
Pre heat oven to 400F degrees. Line two muffin tins with 6 cupcake liners each. Spreading the batter out amongst two pans instead of all in one will help them to rise nicely.
In a large bowl, whisk together, flour, cocoa powder, sugars, baking soda, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and set aside.
In a medium bowl, whisk together buttermilk, coffee, vanilla, and eggs until smooth. Slowly stir in the butter and mix until well incorporated. Pour the wet ingredients into the dry and use a spatula to gently fold the wet ingredients into the dry until just starting to come together. Add in the chocolate chunks and stir until just combined, being careful not to over mix your batter. It’s okay if you still have a few flour streaks.
Scoop batter into the prepared muffin liners and fill all the way to the top. Bake for 16-18 minutes or until the tops spring back to the touch.
Remove from oven and set the pan on a cooling rack for 10 minutes.
While your muffin is still warm, carefully remove the top with your fingers or a knife and place a generous scoop of strawberry ice cream on top of the base. Place the muffin top on top of the ice cream and enjoy!
That’s one of the best ideas I’ve seen in a long time! I’ll definitely make it for our next girls night. They’ll L-O-V-E it!!! Thanks for sharing this ingenious recipe …
Ginger by Choice I Food & Lifestyle Blog
Thanks girl! It was soooo tasty! I don’t think I can ever eat a muffin without ice cream again ahah! Will definitely check out your blog! <3 <3
KP
Holy moly KP this looks incredible! I’d eat them all!
Does the cream cheese get mixed with the sweetened condensed milk? It’s listed in the ingredients but not in the directions! Thanks
Hi Amber! Thanks for catching that! Yes, the cream cheese gets beaten in with the condensed milk 🙂
Is there anything I can use to sub the buttermilk? I have everything except that 🙁
Hi! If you add a tbsp of lemon juice to some regular milk, you can create a similar effect to buttermilk 🙂 Or sometimes I will go half and half milk and sour cream
Just made these!! So good and the muffin tops were everything! Great tip for the parchment paper liners – game changer!! Thanks for the deliciousness!!!
Hi Stacy,
So happy to hear that you enjoyed these and that your muffin tops were a success! Always the best feeling 🙂
Happy Baking!
-KPxx
What could I substitute the brewed coffee with?
Hi there,
You could sub with any liquid you prefer. Whole milk, buttermilk, water etc, but the coffee really just enhances the flavour of the chocolate. You don’t taste the coffee if that is a worry.
-KP