Muffin batter:

In a large bowl add the dry ingredients and whisk to combine.

In a separate bowl, add wet ingredients; whisk to combine.

Make a pocket in the center of the dry ingredients, then add the wet. Whisk together gently just until the dry ingredients are incorporated. Do not overmix.

Using a rubber spatula, gently fold in the chocolate chunks.

Now set the batter aside for 30 - 60 min to rest.

Preheat oven to 420 F.

In a saucepan, combine water, granulated sugar, cocoa powder, salt, and corn syrup.

Bring the mixture to a boil over medium heat, stirring as you go to avoid burning the cocoa powder.

Once the mixture reaches the boil, drop heat to medium-low.

Continue stirring until the mixture is reduced to about ⅓ its original volume. (5 mins or so.)

Add the heavy cream and allow to boil for two additional minutes.

Pour this mixture over the dark chocolate chips.

Once the mixture has softened the chips, whisk to combine.

Set aside to cool until it’s time to fill the muffins.

Once the batter is done resting, place the muffin liners in every other depression of the muffin pan. (I cooked them in every cup which increased my baking time.)

Using an ice cream scooper, scoop the batter into the liners. (Each cup should be filled to around ¾ full — 140 grams of batter.)

Bake for six minutes at 420 F. Without opening the oven, drop the temp to 350 F and bake for an additional 15 to 18 minutes. (As I baked them having filled every cup, my baking time was longer: 25 -30 minutes.)

Muffins are done when a toothpick inserted into the center comes out with a few crumbs stuck to it (internal temp should be 200-205 F.)

Remove from baking pan and allow to cool completely before filling.

Fill a piping bag with the cooled fudge filling, then cut the tip. Now insert into the center of each muffin one-by-one and fill.