if you crave it. — recipe diary

Steps

1Stir together 1 cup milk and 1 tsp white vinegar in a measuring cup. Let it sit for a few minutes while you prep the batter — it will curdle slightly and that's what you want.
2In a large bowl, whisk together 2 cups flour, 3/4 cup cocoa powder, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 cup sugar. Make a well in the center and add 2 eggs, 1/3 cup melted butter, 1/4 cup olive oil, 2 tsp vanilla, and the buttermilk. Whisk until just combined — don't overmix. Fold in 1 1/2 cups chocolate chips.

1Fill silicone muffin cups to the top. Air fry at 400°F for 3 minutes, then lower to 350°F and cook for another 10 minutes. Check with a toothpick — add 1 minute at a time if needed. Mini muffins take 6–9 minutes total; jumbo up to 25 minutes.

1Preheat to 375°F. Fill a lined or greased muffin tin to the top. Bake for 18–22 minutes until a toothpick comes out with just a few moist crumbs.

1Let muffins cool completely before frosting.
2Add 200g chocolate and 240g heavy cream to a microwave-safe bowl. Microwave in 20-second increments, stirring between each, until smooth. Set aside to cool slightly.
3In a separate bowl, whisk 226g room temperature cream cheese and 50g sugar on medium speed for 2–3 minutes until smooth, scraping the bowl as you go. Pour in the warm ganache and whisk for 1–2 minutes until combined and slightly fluffy. Strain if lumpy.
4Refrigerate the frosting for about 20 minutes until it thickens to a spreadable consistency. Spoon or spread generously onto each cooled muffin.