Chocolate Muffins

1: Preheat oven to 425 degrees and line muffin tin with muffin liners. Spray each muffin liner with a bit of cooking spray.

2: In a large bowl, combine, whisk then sift flour, granulated sugar, brown sugar, baking powder, baking soda and salt.

3: In the same bowl, add eggs, melted butter and sour cream. Whisk until no lumps remain (don’t overmix!). Set aside.

4: In another bowl, mix cocoa powder, instant coffee and boiling water until smooth.

5: Add cocoa powder mixture to flour mixture and gently fold until just combined and you don’t see any more flour (do not overmix!).

6: Add both chocolate chips to batter and fold in.

7: Divide batter evenly into muffin cups, filling almost to the brim of the cup. Top muffins with more chocolate chips.

8: Bake at 425 for 5 minutes, then keeping the muffins in the oven, reduce temperature to 350 degrees. Bake for an additional 15 minutes or until toothpick comes out clean.

9: While muffins are baking, make ganache by heating sweetened condensed milk until it just starts to bubble and pouring over chocolate chips in a bowl and stirring until smooth ganache forms. Allow it to thicken for a few minutes.

10: Once muffins have cooled down slightly (but are still warm), transfer ganache into a piping bag with a round tip or a ziplock bag with the corner cut. Lift each muffin, puncture the middle with the piping tip and fill generously with chocolate ganache. You want the ganache to ooze out the top!