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Sinkerdoodle Muffins with Chocolate Gnach
Serves 12
25 mins prep
25 mins cook
50 mins total
I mean the ganache has Kahlua and chocolate and cream. When the thought crossed my mind there was no turning back . I had to make it happen. It just had to.
Preheat ove to 350 degrees.
Line 12 cupcake tins with liners.
Chop semisweet chocolate and put in a heatproof bowl. Bring half and half, butter and a pinch of salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. Whisk in vanilla and kahlua. Set a side.
Mix 2/3 cup sugar, 1/3 cup flour and 1 tablespoon cinnamon in a medium mixing bowl; mash in softened butter. Set a side.
Mix 2 flour, 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt, and 1/4 teaspoon baking soda in large bowl. Whisk 3 eggs, 3/4 cup sugar, 1 stick melted butter, 1 cup sour cream and 1 teaspoon vanilla; fold into the flour mixture. Fold in a half cup of the cinnamon crumble mixture. Fill the muffin tins half way full. Place a dollop of the chocolate ganache in each tin and top with the remaining batter, you want to leave about 1/3 of the ganache for topping. Sprinkle the rest of the cinnamon crumble on top. Bake 20 to 25 minutes.
Allow to cool and drizzle with the remaining ganache.