INGREDIENTS - MUFFINS

• 1 large egg at room temperature
• 10 g of vanilla extract 
• ½ tsp of instant coffee, coffee extract, or cold brew
• 5 g of powdered milk
• 137 g of brown sugar or coconut sugar (use same amount for either one)
• 75 g avocado oil.  I recommend Chosen Foods brand.
• 50 g milk or soy milk
• 112 g sour cream
• 100 g Bob's Red Mill Gluten-Free Flour (only use the version that comes in a blue bag)
• 35 g of dutch process cocoa powder (alkaline cocoa powder).  Use brands such as Droste, Valrhona, or Guittard.
• 1 tsp of fine sea salt
• 1.6 g of baking soda (at high altitudes like Colorado use half the amount)
• 1/8 tsp of baking powder (at high altitudes like Colorado use half the amount)
• 57 g milk chocolate chips
• 57 g bittersweet chocolate chips

METHOD

• Precalentar el horno a 400 F/ 200 C
• Preheat oven to 400 F / 200 C
• Forrar molde muffins  jumbo  con capacillos de  tulipanes  
• Place muffin liners in jumbo size muffin pan
• En un tazón: cernir y combinar harina, cocoa, leche en polvo, sal y polvo para hornear en un tazón.
• In a bowl, sift the flour, cocoa powder, powdered milk, salt, baking soda, and baking powder
• A mano, mezclar huevo, azúcar, café, vainilla con un batidor globo a esponjar. 
• In a separate bowl, hand mix the egg, sugar, coffee, and vanilla until fluffly
• Agregar aceite y mezclar a integrar.
• Add oil and mix together
• Agregar leche y crema y mezclar.
• Add milk and sour cream and mix together
• Agregar la mezcla de harina cernida y mezclar a integrar sin sobre batir.
• Mix together the wet and dry ingredients in a single bowl and gently fold together.  Do not over mix.
• Agregar chispas chocolate y mezclar 
• Add the chocolate chips and mix together gently
• Refrigerar la mezcla en un tazón tapado mínimo 30 mins ideal 1 hora
• Refrigerate the mix in a covered bowl for at least 30 minutes.  1 hour is ideal.
• Rellenar los muffins hasta casi el tope. Espolvorear con más chispas de chocolate
• Pour the mix into the muffin liners almost to the top and sprinkle a few of the chocolate chips on top
• Hornear 5 mins en horno precalentado a 400 F / 200 C
• Bake for 5 minutes in the preheated ovean at 400 F / 200 C
• Bajar temperatura a 350 F / 180 C hornear aprox 9 mins o hasta que un palillo salga limpio, no sobre hornear
• Lower the temperate to the 350 F / 180 C and bake for an additional 9 minutes or until a toothpick comes out clean.  Be careful not to over bake.
• Sacar los muffins, poner sobre la charola, y dejar enfriar
• Remove the muffin pan from the oven and let cool
• Hacer un hueco
• Cut out a piece of the center of each muffin
• Rellenar con el relleno de chocolate
• Fill the center with the chocolate fondant filling

INGREDIENTS - FONDANT FILLING

• 65 g water
• 48 g of alulose or sugar
• 40 g of whipping cream
• 17 g of dutch process cocoa powder (alkaline cocoa powder)
• 10 g alulose syrup or agave syrup
• ¼ tsp of salt
• 70 g of 70% chocolate

METHOD

• Heat the water, alulose (or sugar), alulose syrup (or agave syrup) in a medium sized pot
• Add cocoa powder and mix together
• Remove from heat and add the chocolate, the whipping cream and the salt and mix together
• Refrigerate covered until thickened
• Place mixture in a piping bag or a plastic bag and cut off the tip