Triple Chocolate Spelt Kladdkaka Muffins
A similar recipe for triple chocolate spelt muffins first appeared on my former blog, The Culinary Jumble, in 2017. This recipe is almost the same, but has been baked for less time (please read the notes for more information). The recipe has been updated, and new images added.
These delicious triple-whammy chocolate muffins are decadently rich, and sure to become your latest food obsession.
When thinking about what to call these beauties, I was stumped for a bit. Technically, they are kladdkaka muffins, but they are über gooey muffins. Although the word kladdkaka means sticky in Swedish, not all are created alike. The preference on how gooey do you depends on who you’re talking to. Many Swedes love a kladdkaka straight from the fridge. This means that it is not runny, like a lava cake, but has a sticky texture (hence the name), and an outer cake layer which is rather chewy. Others, like me, prefer to revel in the totally decadent fountain of molten sugar and chocolate.
So, the reason for my confusion? Well, these are so runny that they, in theory, should perhaps be called lava cakes, instead. It doesn’t matter, but for the sake of clarity for those of you attempting to make these, the consistency all depends on how long they’re baked. Make sure you read my instructions carefully to get the best result for you.
For these chocolate spelt kladdkaka muffins, I stuffed in as much chocolate as I could: milk, white, and Nutella. And they are delicious. My muffins were humungous, using massive muffin cases, and I managed five out of the batter. However, if you were a little more sensible, you could easily get 12 cakes. Remember, the size of the muffin cases will absolutely determine how long they need to bake, so yours might not need as long in the oven.
Find out how to make the perfect Classic Swedish Kladdkaka!
Triple Chocolate Spelt Kladdkaka Muffins
- 100g (¼ cup + 3 tbsp) butter
- 50g (1 + ¾ oz) milk chocolate
- 75g (¼ cup) Nutella
- 50ml (⅕ cup) cold brewed coffee (see note 1)
- 2 eggs
- 60g (⅓ cup) brown sugar
- 60g (⅓ cup) white sugar
- 40g (⅓ cup) spelt flour (see note 2)
- 15g (2 tbs) cocoa
- 5 teaspoons Nutella
- 30g white chocolate chunks (see note 3)
- Pre-heat the oven to 175°C. Prepare a muffin tin (see note
- Add the butter, Nutella and chocolate to a pan and very slowly heat until just melted. Add the coffee (or whatever you are using) and stir to combine. Take off the heat as soon as you've stirred in the liquid. It shouldn't be hot, but if it is, just let it sit for a while to cool down.
- Whisk the eggs and sugars together then pour in the chocolate mixture and quickly whisk until everything is combined.
- Add the flour and cocoa and whisk once more, just until everything is well incorporated.
- Pour, or spoon, the batter into the cases (it will be quite runny) about half way up.
- Spoon one teaspoon of Nutella into each muffin case (you can use a little more if you like Nutella).
- Cover with the remaining batter (your cases should be about ¾ full, but it doesn't matter if it is a little more as these cakes do not rise a great deal.
- Sprinkle over a generous amount of chocolate chunks. Place in the oven (see note 4).
- When ready, remove from the oven and allow to cool completely. Don't panic when they implode - that means you've done something right! Enjoy (with or without a spoon).
- Instead of brewed coffee you can use 50ml milk with a tablespoon of coffee dissolved in it. Alternatively, use milk or even water in place of the coffee.
- You can swap spelt flour for the same amount of regular flour.
- I use blocks of chocolate in my baking, but you could use chocolate chips instead.
- I used regular muffin cases, but if you are making these with a molten centre, you may prefer silicon (this will allow you to just pop the muffins out) or even ramekins (and eat them like a dessert with a spoon).
- You will get quite different results depending on how big your muffin cases are and the amount of time you bake them for. I used large muffin cases and baked them for 20 minutes. This meant that the outside of the muffins were cooked, but the inside was fairly runny. To make firmer cakes, bake them for a further 3-5 minutes. To be honest, you might need to have a go at this recipe a couple of times until you find a consistency that is right for you. They are delicious regardless of how long they are baked for (not including over-baking, of course). If you use small, regular sized muffin cases, you would need to adjust the timing a little.