If there’s one cake I would bake over and over again, it would be this Dangerously Dark Chocolate Muffin. You really can’t go wrong with chocolate, not to mention the number of chocoholics we have in this household.
When my BFF asked me for a chocolate muffin recipe a few weeks ago for her house party, I gave her this. Being a novice baker, she was quite cautious and made me promised her several times the recipe would ‘work’. I told her there’s no reason it won’t if she were to follow the steps exactly, which is pretty straightforward. Last checked, her dark chocolate muffins were wiped off clean from the serving plates even before the party was over. That’s how you know this recipe is a keeper.
Aesthetically, they may not be the most attractive looking (compared to red velvet or blueberry), but the moist, soft and chocolatey texture makes up for everything else.
Ingredients:
1 cup (160 g) dark chocolate chips (I’m using 60% bittersweet chocolate) + extra for topping (I’m using mini chocolate chips)
1/2 cup (120 g) unsalted butter – melted in microwave or stove top
1 cup (240 ml) buttermilk (if unavailable, substitute with 240 ml fresh milk + 1 tbsp white vinegar or lemon juice, let it stand for 5 mins before using)
2 large eggs
1 cup (150 g) self-raising flour
1/2 tsp baking soda
9 tbsp (70 g) natural unsweetened cocoa powder
7/8 cup (190 g) castor sugar
1 tsp vanilla extract
Makes about 18 muffins
Recipe source: Taste of Home (with slight modifications)
The line up.
Preheat oven to 170°C/ 340°F.
Sift flour, cocoa powder, castor sugar and baking soda into a mixing bowl and add in the chocolate chips. Mix well.
Whisk the eggs, buttermilk, vanilla extract and butter together until well combined.
You could whisk the mixture by hand with a balloon whisk too.
Pour the wet mixture to the dry and gently fold until all the flour is incorporated. Do not over mix or your muffins will be tough.
Fill 2/3 of the muffin cups with the batter and sprinkle choc chips on top.
I’m using mini chocolate chips for topping. You could use chocolate rice too.
I baked the remaining batter in my mini cake tin. The result = moist chocolate cake 😀
Bake for 15 – 20 mins. Mine was done in 18 mins.
Allow to cool before eating. I know it’s hard to resist!
Full Instructions:
Preheat oven to 170°C/ 340°F.
Sift flour, cocoa powder, castor sugar and baking soda into a mixing bowl and add in the chocolate chips. Mix well.
Whisk the eggs, buttermilk and butter together until well combined.
Pour the wet mixture to the dry and gently fold until all the flour is incorporated. Do not overmix or your muffins will be tough.
Fill 2/3 of the muffin cups with the batter and sprinkle choc chips on top.
Bake for 15 – 20 mins. Mine was done in 18 mins.
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