Step 1

Prep: Preheat oven to 350°F. Line jumbo muffin tin with paper or silicon cups, set it aside.

Step 2

Batter: In a medium saucepan, over medium heat, warm the buttermilk, water and instant coffee. Once warm add the the butter, ½ cup chocolate chunks (or chocolate chips) and cocoa powder. Whisk lightly to combine as chocolate melts. Remove from heat and set aside to cool slightly.

Step 3

In another bowl whisk both the white & brown sugars, oil, eggs, and vanilla extract. Slowly whisk the melted chocolate mixture into the sugar mixture.

Step 4

In a large bowl whisk together the flour, baking powder, salt and dry pudding mix. Add the dry mixture to the wet mix, fold to gently combine.

Step 5

Place ½ cup of the batter into each muffin liner. Top each muffin with more chocolate chunks.

Step 6

Bake: Place the muffin tin in the preheated oven and bake for 12-18 minutes, until a toothpick inserted comes out with moist crumbs. Remove the muffins from the oven and set them aside to cool.

Step 7

Ganache: Warm up the heavy cream in the microwave or on the stove. Once the heavy cream is very hot add the 1 cup of chocolate chunks and let sit for 5 minutes. Whisk until the ganache is smooth and glossy.

Step 8

Carefully cut a 1" hole from the center of each muffin and fill with ganache. Set the muffins aside to cool and for the ganache to set. Serve the muffins warm and enjoy!