These have got to be one of the best things I’ve ever made. They were rich, decadent, and delicious! I made a small batch of 6 over sized muffins to make sure they would be edible. Let’s just say they didn’t last long. I used the wonderful Sanders Chocolate Stout from Detroit Brewing Company to add in some extra special flavoring. The key to these was adding Ghirardelli chocolate caramel squares into each muffin while baking, so that when fully cooked, each muffin had a gooey and amazing center.
1 cup of Sanders Chocolate Stout
1 1/2 sticks of butter
3/4 cup of cocoa powder
2 cups of sugar
2 cups of flour
1/2 tablespoon of baking powder
1/2 teaspoon of salt
1/2 cup of sour cream
6 Ghirardelli caramel squares
Preheat oven to 350 degrees. Melt butter in saucepan, add in stout. Stir until mixed, then add cocoa powder. Stir until smooth and remove from heat.
Mix together dry ingredients. Flour, sugar, salt and baking powder.
Beat the eggs and sour cream in a small bowl, then add to dry mixture along with chocolate stout mixture.
Pour above mixture into oversize muffin pan. Bake in the oven for 5 minutes.
After 5 minutes pull out the muffins and push a ghirardelli caramel square into the center of each muffin. Place back in the oven for another 10 minutes.
Cool in the muffin pan for 5 minutes, then remove and cool further on a wire rack. Once cooled, top with vanilla ice cream and enjoy!