Whisk the egg and sugar until light and pale.
1 large egg, 1¼ cup - granulated sugar
Add in the oil, sour cream, vanilla extract and mix well.
½ cup - vegetable oil, ¾ cup - Sour cream, ¾ teaspoon - vanilla extract
In a small bowl, mix in the cocoa powder, instant espresso and hot milk until smooth.
½ cup - dutch processed cocoa powder, ¾ teaspoon - instant espresso or coffee powder, ½ cup - whole milk, hot
Add that to the rest of ingredients and mix well.
Add in the flour, baking soda, salt and use a spatula to combine. When halfway combined, add in ¾ of the chocolate chunks-leave some for the top. Don't over mix. It'll be a thick batter.
1 ¾ cup - all purpose flour, ¾ teaspoon - baking soda, ¾ teaspoon - salt, ½ cup - milk chocolate chunks, ½ cup - dark chocolate chunks
Line a muffin tin and scoop and divide the batter. Fill it up to the top. Top the muffins with the rest of the chocolate chunks. Let it rest for about 30 minutes. Preheat oven to 425.
Place in the oven at 425℉ for 5 minutes. Turn down the oven to 350℉ with the muffins still in there. Bake until a toothpick inserted comes out almost clean, with just a few crumbs.
While the muffins are baking, make the ganache by combing warm cream and chocolate and a pinch of salt. Let it sit for 5 minutes.
4 oz - heavy cream, warmed, 2 oz - milk chocolate chunks, 2 oz - dark chocolate chunks, pinch of salt
Whisk until smooth and set it aside. Once cooled down, place into a piping bag or zipoc bag. It'll thicken as it cools.
Once the muffins have cooled down, hollow a hole into the middle of the muffins using a chopstick or knife.
Pipe the ganache into the hole until it comes out to the top. Enjoy!
