• Preheat your oven to 400 F.
• Line jumbo, 6-ounce muffin cups with paper muffin liners.
• In the large bowl of a stand mixer with the paddle attachment, beat the butter, sugar and canola oil until light and creamy. Add the vanilla extract and beat until combined.
• Add the eggs one at a time and beat just until combined.
• Beat in the dry chocolate pudding mix until blended.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cocoa powder to ensure there are no lumps.
• On low speed, add the dry ingredients into the butter mixture in two installments, alternating with the sour cream.
• Beat just until combined and no flour streaks are visible. Next, beat in the buttermilk until just combined. Fold in the 1 1/2 cups of chocolate chunks.
• Scoop the batter into the lined muffin cups. You want them pretty full and a nice dome shape. I like to add a few more chocolate chunks on the top before baking.
• Place the muffins in the oven on 400 F for 5 minutes, then leave the muffins in the oven and lower the temperature to 325 F for approximately 20 minutes, or until a toothpick comes out of the center clean.
• Enjoy as is or add the ganache. See below.

Fudge Ganache Core

• In a small saucepan, add the bittersweet chocolate and condensed milk. Head over medium heat, stirring constantly until the chips are melted. Whisk in the vanilla extract and then pour the ganache into a pastry bag.
• Using a paring knife, remove about a 1 inch round section of the center of each muffin.
• Pipe some of the ganache into each muffin hole.
• Enjoy the ooey gooey chocolately goodness!