Chocolate Bat Muffins with Ganache (Halloween)

Ingredients

• 200 g Dark chocolate (70% cocoa, pâtissier grade) (For ganache, melt and let cool slightly)
• 120 g Heavy cream (Heat to boiling for ganache)
• 110 g Heavy cream (cold) (Add to ganache after hot cream)
• 200 g Dark chocolate (70% cocoa, pâtissier grade) (Melt and cool for muffin batter)
• 100 g Unsalted butter (Melted, then cooled before adding to batter)
• 150 g Granulated sugar (Whisk with eggs until pale and fluffy)
• 2 Large eggs (Room temperature)
• 5 ml Vanilla extract (1 tsp)
• 150 g All‑purpose flour (Sifted)
• 5 g Baking powder (1 tsp)
• 1 pinch Fleur de sel (Adds subtle crunch)
• 100 g Chocolate bar (for chips) (Coarsely chopped into chunks)
• 6 pieces Oreo cookies (Halved; use one half per muffin as wings)
• 2 pieces Sugar eyes (decorative) (Place on top of ganache for bat eyes)
• 12 pieces Paper muffin liners (Fit standard muffin tin)

Instructions

1. Melt chocolate for ganache

   Place 200 g dark chocolate in a heat‑proof bowl and melt in 30‑second bursts in the microwave, stirring between bursts until smooth.

   Time: PT5M

2. Heat cream

   In a saucepan, bring 120 g heavy cream to a rolling boil, then remove from heat.

   Time: PT5M

3. Combine hot cream with chocolate

   Pour the hot cream over the melted chocolate in three portions, whisking from the centre outward after each addition until the mixture is glossy and smooth.

   Time: PT5M

4. Add cold cream and blend

   Stir in the remaining 110 g cold cream, then blend the ganache with an immersion blender until perfectly silky.

   Time: PT2M

5. Chill ganache

   Cover the ganache with two layers of plastic wrap and refrigerate for at least 4 hours until very cold.

   Time: PT4H

6. Melt chocolate for batter

   Melt another 200 g dark chocolate using the same method as in step 1 and set aside to cool slightly.

   Time: PT5M

7. Melt butter

   Microwave 100 g unsalted butter for about 30 seconds, just until melted; do not overheat.

   Time: PT1M

8. Whisk sugar and eggs

   In a large bowl, combine 150 g sugar with the 2 eggs and whisk with an electric mixer on high speed until the mixture becomes pale, fluffy, and roughly doubles in volume.

   Time: PT3M

9. Add butter and vanilla

   Pour the cooled melted butter and 5 ml vanilla extract into the egg‑sugar mixture and whisk for a few seconds just to combine.

   Time: PT2M

10. Incorporate melted chocolate

    Fold the cooled melted chocolate into the batter using a spatula until just incorporated.

    Time: PT2M

11. Add dry ingredients

    Sift 150 g all‑purpose flour together with 5 g baking powder over the batter and fold gently with a spatula until no streaks remain.

    Time: PT2M

12. Prepare chocolate chips

    Coarsely chop a 100 g chocolate bar into bite‑size chunks.

    Time: PT2M

13. Add chocolate chunks and fleur de sel

    Stir the chocolate chunks and a pinch of fleur de sel into the batter until evenly distributed.

    Time: PT1M

14. Fill muffin tins

    Line a 12‑cup muffin tin with paper liners and spoon the batter into each cup, filling to about three‑quarters full.

    Time: PT2M

15. Bake muffins

    Preheat a fan‑forced oven to 170 °C. Bake the muffins for 15–18 minutes, rotating the tin halfway through, until a toothpick inserted in the centre comes out clean.

    Time: PT18M

    Temperature: 170°C

16. Cool muffins

    Remove the tin from the oven, transfer the muffins to a cooling rack and let them cool completely at room temperature.

    Time: PT15M

17. Whip ganache to mount

    Using the hand mixer, beat the chilled ganache on medium speed until it becomes light, airy, and holds soft peaks. Stop as soon as the texture is smooth to avoid graininess.

    Time: PT5M

18. Pipe ganache rosettes

    Fit a piping bag with a star tip, fill it with the mounted ganache and pipe a decorative rosette onto the centre of each cooled muffin.

    Time: PT3M

19. Add bat decorations

    Place two sugar eyes on each rosette and insert a half‑Oreo on each side of the ganache to form bat wings.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

13 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate (70% cocoa, pâtissier grade): Semi‑sweet chocolate, Milk chocolate (will be sweeter)
• Instead of Heavy cream: Half‑and‑half, Coconut cream (non‑dairy)
• Instead of Heavy cream (cold): Half‑and‑half, Coconut cream
• Instead of Dark chocolate (70% cocoa, pâtissier grade): Semi‑sweet chocolate, Milk chocolate
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Granulated sugar: Caster sugar, Coconut sugar
• Instead of Large eggs: Flax egg (vegan, but texture changes)
• Instead of Vanilla extract: Vanilla bean seeds, Almond extract
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Fleur de sel: Sea salt
• Instead of Chocolate bar (for chips): Chocolate chips
• Instead of Oreo cookies: Chocolate wafer cookies
• Instead of Sugar eyes (decorative): Icing sugar piped with food coloring
• Instead of Paper muffin liners: Greased muffin tin

Equipment Needed

• Double boiler or microwave
• Saucepan
• Mixing bowls (2)
• Electric hand mixer or whisk
• Spatula
• Sieve (tamis)
• Chef's knife
• Muffin tin
• Oven (fan‑forced)
• Cooling rack
• Immersion blender (hand‑held)
• Piping bag with star tip
• Measuring cups & spoons or kitchen scale

Critical Steps — Do Not Skip

• Melt chocolate for ganache
• Combine hot cream with chocolate
• Chill ganache
• Whisk sugar and eggs
• Bake muffins
• Whip ganache to mount

Chef Tips from the Video

• Use high‑quality 70 % dark chocolate for the best flavor and glossy ganache.
• Room‑temperature butter incorporates more smoothly into the batter.
• For extra bat flair, lightly dust the finished muffins with cocoa powder before serving.

Troubleshooting

Storage

Refrigerator: Store muffins in an airtight container for up to 3 days. Keep ganache in a separate covered bowl.

Freezer: Muffins freeze well for up to 1 month. Wrap individually in plastic wrap and place in a freezer bag. Thaw at room temperature before serving.

Room temperature: Best enjoyed the same day; keep in a sealed container for up to 24 hours.

Make-Ahead Tips

• Prepare the ganache a day ahead and keep it chilled; it whips better when very cold.
• Baked muffins can be made 24 hours in advance; store in an airtight container.
• Both ganache and muffins freeze well; re‑heat gently before serving.