For the muffins (makes 1 dozen):
🍫2 oz dark chocolate (60%)
🍫1 3/4 cups gluten free flour
🍫1 tsp baking soda
🍫1/4 tsp salt
🍫1 cup coconut milk (full fat)
🍫1 tsp vanilla extract
🍫1 stick (4oz) butter
🍫1 cup packed brown sugar
🍫1 large egg
🍫1 cup semisweet chocolate chips
🍫1 jar HumYum Chocolate Sauce
For the ganache:
🍫1 cup coconut milk(full fat)
🍫8 oz dark chocolate (60%)
Directions:
1. Make the ganache by bringing the coconut milk to a boil, take off the heat and add the chocolate, stir until combined and let set in fridge while making muffins
2. Melt and cool the chocolate
3. Mix together the flour, baking soda and salt, set aside
4. Cream the butter and sugar together
5. Beat in the egg
6. Add the cooled chocolate
7. Add in the flour mixture in 3 parts and coconut/vanilla in 2 parts alternating between the two and adding the chocolate chips last
8. Divide batter evenly in greased and lined muffin cups and Bake for 35 minutes at 350*
9. When muffins are cool, cut a small hole in the center, saving the top to cover after, and remove about a tablespoon of muffin from the middle.
10. Spoon in about a tablespoon of chocolate sauce until full and cover with the top piece of muffin center.
11. Take ganache out of fridge and whip until slightly fluffy, don’t over whip!
12. Pipe the ganache on top of the muffins, slice and admire... and eat
