Double Chocolate Greek Yogurt Muffins
My first muffin recipe in quite some time! Only proceed if you like chocolate, coffee and breakfast.
Summer keeps getting later and later here in Oregon… and you guys know I have no problem with that 🙂 It’s inspired me to make a very fun dessert in partnership with my friends at Sorbabes – and you will NOT believe how easy it is!
This post is brought to you by Sorbabes! All of my opinions are my own, but I don’t accept sponsorship from brands who I would not use in my own house. Please feel free to ask me any questions you might have!
So – who out there has memories of ice cream cake growing up?? I LOVED ice cream cake – especially the ones with a chocolate cookie layer – and if memory serves, we had them for just about every end-of-sports-season celebration in elementary and middle school.
I don’t know about you, but I never got tired of it! I have such fond memories. But you know, if I were going to make a grown-up version, I might make a few small tweaks 🙂
First of all – I’d add something fruity! I was always in it for the chocolate layers on those old-school cakes. I’d rather replace the vanilla layers with something a little more assertive.
Second – More ganache. Because of course!
Third – Smaller serving size! Once upon a time, as kids, we could eat basically any desserts we wanted, in any volume. Since becoming an adult, I’m way more into bite-sized desserts. Both because it’s healthier, and because I just can’t eat that much! I’d rather have a few smaller bites of something truly fantastic than a huge plate of something mediocre.
So… what does that all make? These Chocolate Passionfruit Mini Ice Cream Cakes!
I’ve used a chocolate cookie crust, a thick layer of Sorbabes’ delectable Passionfruit sorbet, some serious ganache, and chocolate shavings and edible flowers on top for the ultimate decadent grown-up ice cream cake. The tart sorbet is the perfect contrast to dark chocolate ganache. My husband and I split one of these, and we were both trying to get the perfect ratio of ice cream, chocolate and cookie layer. As you can see from the pics, I still have one more in the freezer, and I’m tempted to get it out RIGHT NOW 🙂
P.S., You can find the mini springform pans I used here – and if you don’t want to use them, you could make 4 cakes in a muffin tin!