Chef Danielle Sepsy

Have you seen the viral Chocolate Crunch Cake circulating online? Well, I decided let’s try it - but in muffin form! Spoiler: not every delicious dessert looks the most appetizing 😂 but I promise you it was oh so good.

Double Chocolate Muffins:
Makes about 8-9 jumbo muffins (be sure to get a jumbo pan for the best results)
Ingredients
1 Stick (8 Tablespoons) of Unsalted Butter, softened
½ cup Canola or Vegetable Oil
1 Cup Sugar
1 Tablespoon Pure vanilla extract
3 Large Eggs
1 Packet (3.9 oz box) instant chocolate pudding mix (Jello brand preferred)
1 ½ Cups Cake Flour (NOT Self-Rising)
½ Cup Dark Cocoa Powder (Such as Dutch Processed)
1 Teaspoon Baking soda
1 ½ Teaspoon Baking powder
3/4 tsp Fine table salt
1 cup Sour Cream
1/3 Cup Buttermilk
1 ½ Cups Semi-Sweet Chocolate Chunks

Nutella Crunch Filling:
1 1/4 cups of Nutella (if too firm and not spreadable, microwave in 10 second increments until its easier to mix)
2 1/4 cups of Cornflakes cereal, coarsely crushed
Pinch of salt

Steps in the comments below!!

Creating a cookbook takes time from developing recipes, testing them (again and again), then sending them off to a tester to make sure they’re truly foolproof. But the real challenge? Trying to maintain my waistline while surrounded by 100 sweet recipes. Delicious… but absolutely deadly. 🍰😆

✨ My cookbook, The Scone Queen Bakes is out now! Order via the link in my bio!