Categories: Desserts

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup unsweetened Dutch-process cocoa powder
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup chopped semisweet chocolate, plus more chocolate for grating
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup jarred thick dulce de leche
• Flaky salt

Directions

1. Preheat oven to 375. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined.

2. Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8-10 minutes. Working quickly, drop 1 heaping tsp dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin comes out clean, 10-15 minutes.

3. Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

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